Monday, March 12, 2012

Baked Potato Chips

photo by Ellie Miller for Martha Stewart
My kids love chips, mostly potato chips. If I want a bag that most of us can eat, I have to buy the name brand stuff. And even then #4 can't eat them and asks for our "cheeps" So I decided to make my own.

My biggest recommendation if you decide to make your own chips is to have a mandoline slicer, slicing attachment for a food processor/mixer, or even the slice side of a box grater. Sure you can practice your knife skills, if you want. But these tools will be faster and slice to a consistent thickness.

Baked Potato Chips from Martha Stewart

Canola-oil cooking spray
2 pounds russet potatoes, cut into 1/4-inch-thick slices
3 tablespoons olive oil
Coarse salt
Pinch of cayenne pepper
Freshly ground pepper

Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

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