Decided to make potato chips today (or crisps as they are referred to in the UK). The hardest part of this recipe was getting the slices of potato even and consistent in size. You see, I don’t have a mandolin….. yet. I know I’ve lamented about this on past posts. You wouldn’t want to know how many mandolins I have tested and returned.
Today I went old school, really old school. I used the side of an old-fashioned grater and slid my potatoes across the long blades. They didn’t turn out perfect and I did catch one finger on the blade as I was seesawing the potatoes across it (treatable with a band-aid), so it worked okay. One day I will find a mandolin that I like to use on the vegetables I want to slice. In the meantime, I will continue slicing the vegetables the old-fashioned way.
The bonus or golden lining of cooking these irregular sliced potatoes is that I had to keep removing them from the oven since they cooked unevenly. Of course, I had to taste test them for overall doneness. After doing this several times, I don’t think many of those uneven chips remain in the pile to be served tonight.
I’ve had this old grater probably since we were first married, over 45 years ago. This is one of the few times I’ve ever used the side blades.
The sweet potatoes are a denser potato than the russets I used so it sliced better and cooked well.
TIP: pat the moisture off the russets before prepping them with oil and seasonings for cooking.
The sweet potatoes were my favorite – they sliced more evenly, and then, of course, cooked uniformly.
As you can see, the russets were a bit uneven in their cooking and fussier with the inconsistent thickness. They were still tasty, but more work to watch over them in the oven to prevent over-crisping.
Potatoes shrink significantly so two potatoes only make a few handsful which is okay if you don’t need a large amount. And maybe if I hadn’t taste tested so many coming out of the hot oven, there would have been a more generous serving. I didn’t think they saved well. (See notes in the recipe.)
Recipe to make these chips is soooo easy:
- 2 potatoes (sweet or russet) or variations of other hardy root veggies such as beets or carrots
- Oil for spraying or brushing on potatoes (canola or olive)
- Generous sprinkles of salt & pepper
- Optional: various flavored salts like McCormick's garlic herb salt
- Slice potatoes very thin with a mandolin or food processor. Or slice with a knife if you have a steady hand!
- Brush or rub potatoes with oil, then sprinkle them with salt and pepper (and/or optional flavored salts). Lay out on baking sheets lined with parchment paper.
- Cook for 10-12 minutes in a 375 degree pre-heated oven (cooking time depends on the size and thickness of the potato).
- After 10-12 minutes pull potatoes out of the oven and let rest on the counter for about 5 minutes. Pick out any potato chips that are done at this point.
- Put baking sheets back into the oven to finish cooking, checking frequently for chips that are turning (pull off sheet).
- When done, let potato chips sit to cool on baking sheets. Chips will crisp as they cool.*
- *Eat these right away. I tried to save some in a ziplock bag and by the next day lost their crispness. They ended up rubbery.
- Keeping chips on the sheet to cool seemed to help them crisp better.