If you’re a firm believer in homemade snack food, these potato chips are a must-try. Delightfully thin and wonderfully crispy, they are fabulous for dipping or munching on their own.
In keeping with the idea of making the homemade snacks healthier than the standard bag found at the grocery store (Seriously, what is maltodextrin?), we decided to bake these chips until they reached that crispiness we desired. We also didn’t want to flavor the chips too much, or else they wouldn’t be as good with dip. At the same time, they should still be good enough to eat on their own. The trick turned out to be just a sprinkling of salt and pepper with a hint of rosemary. Keep reading below for this fantastic recipe…
Baked Potato Chips
(makes 4 servings)
- 2lbs russet potatoes, cut into 1/4″ thick slices
- 4 tablespoons olive oil
- coarse salt
- 1 teaspoon crumbled, dried rosemary
- fresh ground pepper
- coarse salt to taste
- Preheat the oven to 400F
- Pat the potatoes dry with paper towels. Place the potatoes, oil, 1 tablespoon salt, pepper, and rosemary in a large bowl, then toss to combine.
- Arrange the potato slices on prepared baking sheets (you will probably need about 2), spacing them 1/4″ apart. Bake, rotating the sheets halfway through, until the potatoes are crisp and golden brown (about 30 minutes). Spread the potatoes out on parchment paper, let dry for 5 minutes, then if desired sprinkle with salt.
Recipe adapted from Martha StewartSKM: below-content placeholder