Everyone loves potato chips. Overladen with salt, trans fats (artery clogging fat), and neurotoxin from baking/frying at a high temperature. We all know this for a fact, but its still so so addictive!
So why not make your own chips?
It may not be the easiest and fastest recipe in the world, and it may not be as convenient as buying a pack of 2 dollar chips, but they save you on hospital bills in the long run.
Homemade Potato Chips
Serves 2 (or 1 snack monster)
3 large unpeeled potatoes
- Scrub potatoes and using a mandoline, slice them thinly. I don’t have one here, so what i did was very carefully slice them as uniform as you can with a knife. Takes a bit of patience and skills, but you’ll get there.
- Gently pat them dry with a kitchen towel and line them on a lightly greased tray.
- Flick seasonings of your choice. Mine was chicken salt and chilli flakes. If you like, you can brush a thin layer of teriyaki sauce for more gourmet chips, or a simple salt and pepper seasoning will do.
- Bake in a preheated oven at 180 degrees (C) for 15-20 minutes.
Be careful to watch them very closely in the oven, as they brown quite quickly and will taste burnt. I used Royal Blue potatoes for these, because they’re always in the pantry. Good for roasting, baking, mashed or whatsoever…but you can use whatever you have at home. The chips will be done at an uneven time, but you can always take the done ones out first. Also, make sure you let them cool down on a single layer to prevent them from ‘sweating’ and becoming soggy.
Be sure to pass the bowl around.