baked potato chips

Potato chips are not a snack that I crave or even love (that verb is meant for pickles and rice cakes) but yesterday as I was experimenting with a yukon gold we had lying around, I discovered THE technique for making your own potato chips. This isn't new for some people, but for me, it's as revolutionary as microwaving your own popcorn. They were crispy, crunchy, flavorful and might even have earned the verb love from me.

Homemade Baked Potato Chips 

1 Yukon Gold potato

1 tsp olive oil

1/2 tsp salt

Slice the potato as thin as you can using a big chef's knife. You want them quasi translucent thin. Soak the slices in a bowl of cold water for 30 minutes, (this takes out the starch that creates mushyness in the oven.) Preheat the oven to 400 degrees. Dry the potatoes really well on paper towels or a dish towel. Toss quickly with the olive oil and salt and position on a greased wire rack over a cookie sheet. Bake for 30 minutes or until golden and crispy. 

 Now imagine those big, baked wedge fries done in the same manner. Crispy perfection! Or sweet potato chips! The combination of soaking plus the rack baking is what does it. So go out and experiment my friends, and be sure to report back how your chips came out. Have a great long weekend!