When it comes to the junk food munchies, I would be fibbing to tell you that I don’t have an incredibly weak spot for chips and dip. My very best most especial favorite chip/dip combination is ruffled potato chips with California dip. Savory heavens above.
Another particular favorite of mine is kettle chips. I love love love them. The extra crispy texture is just more or less potato chip perfection in my mouth.
It seemed only natural, then, to try making my own!
These are the “original” of homemade potato chips. I have set a personal goal to learn to make salt and vinegar and barbeque varieties. Once I find a suitable method and recipe, I promise to share. I would not lead you astray.
As far as chips go, these are about the best you can do besides the commercial baked variety. These are made with only 2 Tbsp of olive oil or butter for four snack-sized servings, and you control the salt. Beyond that, feel good in your heart that you’re keeping the skins on–added fiber and nutrients. They’re baked, so you aren’t deep frying, which your hips will thank you for.
A note of warning: There is very little chance that you will be able to stop eating these. Good night, and good luck.
Homemade Baked Potato Chips
2 medium potatoes (I used russet. They were on sale), washed–leave skins on
2 Tbsp melted butter or olive oil
salt to taste
Slice potatoes to about 1/8″ thickness, or smaller if you are fancy. I will try not to hate you if you have a mandoline and can get perfectly even slices.
Toss potato slices with butter or olive oil. Spread out in a single layer on a baking sheet (or two, if you feel so inclined). Sprinkle with coarse salt (or normal kind).
Bake at 425-450 for 20-25 minutes. Start checking the chips at about 18 minutes. Remove chips that are browning and continue to monitor every few minutes until all are baked.
Makes 4 servings.