Potato chips are a sort of guilty pleasure, aren’t they? They’re deep fried, often made with who knows what, and flavored with combinations seen no where else in the world. But what if you could make homemade potato chips that had natural and delicious flavors? That would make your kids (and you) happy without any added mystery ingredients. And it could all be organic. Are you in?
I had some fancy fresh peppercorns lying around the office the other day, thanks to William Bounds, and a lot of extra potatoes in the pantry (not to mention a blog deadline), so I began experimenting in making fresh, baked potato chips. There were some initial mistakes, and I learned some lessons, but I think I’ve perfected the process. Learn from the following rules, and then try to make some chips of your own! Experiment with flavors (garlic! chipotle! italian basil!) using natural herbs and spices, and you won’t be dissapointed.
And now, on to the recipe -
Cracked Pepper and Sea Salt Potato Chips
4 Medium Organic Red Potatoes
Organic Non-Stick Cooking Spray
Fresh ground pepper and sea salt to taste
Preheat the oven to 375°. Using a mandoline slicer, slice potatoes to approximately 1/8″ thickness. Discard uneven slices. Cover a baking sheet in aluminum foil and coat heavily with non-stick spray. Place the potatoes on the sheet, allowing for a small space between each potato. Bake for approximately 7 minutes, remove from oven and flip chips over. Remove any chips that have browned and become crisp. Put the tray back in the oven for approximately 5 more minutes, or until the chips are crisp and slightly browned. Remove the chips from the tray and place them on a dry paper towel. Immediately add sea salt and cracked pepper to taste. Serve warm or store in an airtight container.