If you’re honest with yourself, I think you’ll agree with me that there are some days when you want a salty snack, something crisp and crunchy and perfect for scooping up a generous portion of your favorite dip. That’s how I felt today. I had a can of mixed nuts on hand, but I wanted something with lots of flavor and serious crunch. Face it, I wanted potato chips! I’m not a fan of anything deep fried, so figured that I could probably make my own, healthier version of chips with a lot more flavor. I did. It took only three ingredients, about 5 minutes active time, and around a half an hour baking (so plan your cravings ahead). It was purely experimental and I really didn’t expect them to be as good as they turned out to be. I’ll never buy a potato chip again!
Homemade Potato Chips with Garlic & Herbs
Extra virgin olive oil for brushing
1 medium russet potato, peeled
Generous grating of Melissa’s Garlic & Herbs with Sea Salt
Preheat the oven to 375 degrees F. Cover 2 large baking sheets with Silpats or parchment paper. Using a mandoline or hand-held slicer, slice the potatoes lengthwise as thinly as possible (My slices were between 1/8” and 1/16”). Arrange in a flat layer (do NOT overlap!) on the baking sheets. Brush lightly with oil and bake until golden throughout, 25 to 27 minutes. Watch them! Start checking their progress at about 20 minutes, and turn the cookie sheet for even browning. When baked to desired doneness, transfer to paper towels and sprinkle with herb and salt blend.
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