When I was planning a recent dinner party, I thought it would be fun to serve homemade potato chips alongside salmon burgers. However, I didn't really feel like standing over a hot pot of frying oil. Then I came across this recipe for baked potato chips and decided to try it. The resulting chips are crispy, addictive, and practically as scrumptious as their fried counterpart! If you have a mandoline, this side comes together quickly and easily. Otherwise, slice the potatoes as thinly as possible and be sure not to overlap when baking. I learned the hard way and ended up with some chips more cooked than others. Still, this recipe is a keeper that I'm adding to my Summer rotation. To get it now,
- Vegetable-oil cooking spray
- 2 pounds russet potatoes, cut into 1/4-inch-thick slices
- 3 tablespoons olive oil
- Coarse salt
- Pinch of cayenne pepper
- Freshly ground pepper
- Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside.
- Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
- Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes.
- Sprinkle with salt, if desired.
- Side Dishes, Potato
- North American