As you’ve probably gathered, James and I are big potato fans. French fries are our favorite, but potato chips are a close second. We quit buying potato chips from the store a while ago, but occasionally get the craving for them. One day, I got out the mandolin slicer and realized I could slice potatoes thin enough to make potato chips. It was quite the aha moment!
Now, I make potato chips about twice a week. I make them fresh every time because they only take about 5 minutes to prep and 25 minutes to bake. They’re the perfect side to a sandwich or wrap and not to mention only have 3 ingredients. That seems to be my magic number lately: three ingredient peanut butter cookies, three ingredient strawberry jam and now three ingredient potato chips. I can’t imagine going back to store bought potato chips, these are just too good.
Potato Chips 2-3 medium sized potatoes (you can use redskins, Idaho or sweet potatoes. I use whatever is available at the farmer's market) Olive Oil *Salt 1. Preheat oven to 400. Line baking sheet with parchment paper or aluminum foil. 2. Using a mandolin slicer, slice potatoes using one of the thinnest options. *Disclaimer: ALWAYS use the guard with the mandolin slicer otherwise you may slice your finger. Yes, I have done it. 3. Toss sliced potatoes in olive oil and spread out on baking sheet. Try not to have them overlapping. Sprinkle with salt. 4. Bake 15 minutes, flip, then bake 10-15 more minutes until they start to turn brown. *I recommend using salt AND pepper, so delicious! Or, let your creative mind run wild and use whatever seasoning sounds good.