One of piepie’s favourite foods is mashed potatoes. I rarely buy white potatoes but when I did this time it was a big bag (…oh Costco…) so I had all these potatoes. I decided to treat the kids after school one day with baked homemade potato chips. They are definitely a labour of love but totally worth it.
what you need:
- 2 medium potatoes (I used yukon gold)
- cooking oil (I used grape seed oil)
- sea salt
what to do:
- Wash and peel potatoes.
- Using a mandolin on it’s lowest setting (1/16″ if possible) – carefully thinly slice potato into rounds. If you don’t have a mandolin, you can use a knife to thinly slice the potatoes but you will probably end up with thicker slices than I did, therefore your bake time will be longer.
- Soak potato slices in a large bowl of cold water. This step is important to release the starches, so that you get a crispier chip.
- Lay out paper towels and place potato slices on the paper towel (one layer) and then layer paper towel on top – you want them to be as dry as possible.
- Preheat oven to 400 F convection. If you don’t have convection, use 425 F.
- Line cookie sheets with parchment paper and lay potato slices (one layer) to fill the sheet. Lightly drizzle oil over potatoes, and use a brush to evenly coat surface of potato slices. Flip them over to do the same on both sides.
- Lightly salt the tops of the potato slices.
- Bake in the middle rack for about 4-5 minutes, checking frequently (especially if they are super thin) to ensure they aren’t burning! Once the edges are slightly browned, take the cookie sheet out and flip each potato slice.
- Put it back in the oven for about 2 minutes or so. Remove once golden brown.
- Place them onto a plate lined with paper towel, then transfer to serving dish. Enjoy! (they won’t last very long)