Potato Chips

I like tortilla chips fine, and since they are safe, I always have some on hand.  However, there's nothing like potato chips.  At first glance, this seems hard and labor intensive, but it isn't.  I haven't tried flavoring them but probably chives, paprika, pepper or even dill could be added to add variety. 


3 tbsp olive oil, plus additional for baking sheets
1 tsp salt, plus additional for sprinkling (I like to use sea salt or kosher salt for sprinkling)
1 1/2 pounds potatoes (any variety), scrubbed, peels on

1.  Preheat the oven to 450.  Lightly grease two baking sheets with olive oil.  Fill a large mixing bowl with water and add 1/2 tsp salt.  Stir to dissolve.

2.  Using a mandoline, cut the potatoes into 1/16-inch slices.  (With a knife, you can go a little thicker but your chips will have less crunch.)  As you slice the potatoes, submerge them in the salted water and let sit for 5 minutes.

3.  Remove the potatoes from the water and press them in a dish towel to dry.  Pour the water out of the bowl.  Dry it.  Return the potatoes to the bowl, and toss them with the olive oil and remaining 1/2 tsp salt.

4.  Spread the potatoes on the oiled baking sheets in as close to a single layer as you can achieve.  Bake the potatoes for 15 minutes.  Take them out and reduce the oven heat to 300.  After the oven has cooled to this temp, put them back in rotated from original position and bake for another 15 minutes.  Switch the sheets again and bake for another 15.  The total time should be about 45 minutes. 

The chips are done when they are golden and dry and start to peel off the baking sheet.  Aim for the color of caramel.  It can be easy to burn them so check things now and then especially in that last leg of baking.  I frequently take a sheet out and take  the chips off it if they are done well before the rest, returning the rest to the oven to finish.  They will not cook exactly uniformly like cookies so be careful to take the cooked chips out and off the sheet.  You can always pop the rest back in for another 5-10 minutes if necessary.   I cool mine on racks.

5.  When all the chips are ready, spread them on paper towels and sprinkle with salt, if desired. ( I leave mine unsalted and freeze most of them.  I add my salt when they are warmed and going to be eaten immediately.)  


Store:  Room temp.  2 weeks in airtight container.  Crisp for 5 minutes in a 425 oven (toaster oven works great for this purpose.)
Freezer:  Freezer-safe bag or container for 4 months.  Crisp as above.

(Chernila, 67)