I can’t pass up a sale. I know, I know, “sales” aren’t really real and that a “sale” is a tactic to entice people to purchase a product. Well, it works on me (much to my husband’s consternation).
So here I am in the grocery store and there is a bag of potatoes on sale that is just too hard to walk away from. Figuring the cost of a 10-ounce bag of potato chips (around $4.50) compared to a 5-pound bag of potatoes (around $2.50), it’s a no-brainer. There’s a LOT of potential potato chips in a 5-pound bag of potatoes compared to a 10-ounce bag of chips for almost twice the price. Yes, I have to cut and cook the potatoes, but still… it’s such a cost saving!
In summer I would use the potatoes to make a batch of potato salad (see Potayto Potahto, Green Bean and Potato Salad), and in the colder months of the year, I might make a potato soup (see Thick and Chunky Potato Soup, Cheeky Leeky Potato Soup). But I wasn’t in the mood for any of those recipes, so I decided to make potato chips instead, saving myself hundreds of pennies.
What’s lovely about this easy recipe is that there is no need to peel these potatoes or use a deep fryer. I don’t have an air fryer but I’ll bet they would cook and crisp nicely using one. They are crispy and full of flavor baked in the oven for a short time at high heat. The challenge for me is to use the mandoline and finish slicing with all my fingers intact. I’m getting the hang of it though and completed the potato slicing unscathed this time.
The two ingredients that really add flavor to these chips is the garlic-infused olive oil and the garlic herb blend seasoning. They kick up the garlic flavor but don’t overpower the chips. If you are not a fan of garlic, choose seasonings of your choice (example, chili powder, cumin or other herbs), or just keep it simple by seasoning with salt and pepper. It’s all good!
When the chips come out of the oven, some will be crisp and some not quite. It’s very hard for me was to leave the chips to cool long enough to finish to crisp. Warm or room temp these potato chips are a great alternative to store-bought and soooo much cheaper!
Ready to eat with or without dip.
- 3 potatoes (Russets, Idaho or Yukon Gold), sliced into 1/8 inch slices
- 3 tablespoons garlic infused olive oil (can substitute regular olive oil)
- Dashes of garlic seasoning (I used McCormicks Garlic & Herb blend)
- Sprinkles of salt and freshly ground pepper to taste
- PREP: Preheat oven to 425 degrees.
- Using a mandoline or food slicer, cut potatoes into thin slices, about 1/8".
- Toss potatoes with oil and season with salt, pepper, and garlic blend.
- Bake potatoes on a baking sheet until golden brown - time depends on your oven. About 15 minutes.
- Remove from the oven and season again lightly if needed.
- Cool on a rack.
- Eat warm or cold.
Just so you know, Lays Potato Chip Manufacturer says it takes 4-5 potatoes to make a one-pound bag of chips.