It started with a mad craving for something crunchy and semi guilt free. I had a few sweet potatoes sitting around and thought I’d bust out a little recipe for baked sweet potato chips from one of those Martha Stewart Magazine cards I saved. Wait. Stop for a second. You don’t see sweet potatoes in this post do you? NOPE. That’s because I burned almost an entire batch of them on my first try. That’s what happens when you try to do too much and don’t pay attention to your kitchen timer. Story of my life. The select few that made it out of the fire were incredible. Sweet, crispy, crunchy with a little bit of tasty oil. I shared one with Cooper and he loved it. In hindsight it’s a good thing that I didn’t have two trays full of sweet potato chips. As you may know, I can’t be trusted.
I needed to rectify my kitchen disaster QUICKLY. Unfortunately there were no sweet potatoes left in my pantry to try the recipe again but I did have 2 russet potatoes! I soaked them in a bowl of water for 10 minutes and patted them dry. Then I resumed the same recipe fore the sweet potatoes. I’ve seen this water/potato technique a few times on TV. It helps the potatoes get crispy because it washes some of the starch off. It totally worked. And I still ate more of these potato chips than I should have.
Fab. Easy. Salty. Crispy. Light. Sinful. Delicious.
You should make them! They are great on their own but of course the experimenter in me wants to tinker with the recipe. Next time I am going to make a rosemary salt to sprinkle on top. Maybe I’ll serve them with a tasty chive dip? Or perhaps sprinkle some Parmesan on top? I wonder if I could make some vinegar chips? What do you think?
Let’s get started!
Start by slicing your potatoes. I use a mandoline. It makes life easy.
Soak the potato slices in water to get some of the starch off.
Pat them dry with some towels.
Set them out on a cookie sheet and drizzle with olive oil. Make sure both sides are well lubed.
Bake them in an oven. Flip them half way through baking. Put back in the oven. Bake some more.
Put some in a chips in a small bowl for portion control. Eat some! Then fill your bowl up again.
Convinced to make them yet?
DO IT!
Easy Baked Potato Chips
(inspired by a Martha Stewart Magazine Recipe)
- 2 medium russet potatoes, scrubbed and sliced 1/8 inch thick
- 1-2 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse salt, preferably sea salt
Preheat oven to 400 degrees, with racks in center and lower positions. Slice potatoes and put them in a bowl of water. Soak for 10 minutes and pat potatoes dry. Divide potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle liberally with salt.
If you want to use sweet potatoes, follow this recipe but there’s no need to soak them in water!
This recipe would maybe be enough for 4 people- perhaps 2? Perhaps 1? Good luck!
