Homemade potato chips
Serves 2 | 10 min + 1 h | Easy
This might be one of those things you never thought you'd see on this blog, but believe it or not - we just made homemade potato chips and they turned out better than any store bought you can find!
Never in my wildest dreams did I ever think of making my own potato chips. If you ever met me and hung out with me, you'll know I like store bought chips. But like the junkie I am (we both are), I'm trying to stay away from them. Give me one, I'll eat the whole bag and probably yours too if you're not fast enough. So for everybody's well being, we're trying to cut back. But nobody said anything about homemade potato chips. So when we bought a big bag of potatoes from the store the thought hit me, why not make your own? And no, I was not gonna deep-fry them, I wanted to make them easy and burn-victim-free.
I also didn't feel like heating up a huge cauldron of oil and worry about disposing of it afterwards. This is the main reason we've never tried making chips at home before, we never felt comfortable with the hassle of deep-frying anything, and honestly, we were really surprised how well this recipe turned out and how easy it was -- we can't believe no one has told us before!
After making these I'm seriously questioning store bought chips - there really is no need because they can't compete with homemade in flavour or crispiness, maybe when it comes to time saved if you have to say something. But effort -nah.
Please try these and let us know if you liked them - and if you did, lets all throw a chip flavouring party. I'll bring the wine, you bring the potatoes, ok? It's a date.
1-2 tbsp olive oil
- Turn the oven on 160°C
- Cut your potatoes with the cheese slicer, the thinner you make them the better chip you'll get
- If you want to add a flavour to the chips - for instance garlic, pepper or lime - this is the time to add it
- Spread the potatoes evenly on a baking tray, so that all of them are visible
- Pour salt and olive oil on the sliced potatoes and fry them in the oven for one hour (depending on the thickness of your potatoes the oven time might differ)
- Check on them often after about 45 minutes and remove the smallest ones if they're ready (I flipped the potatoes occasionally during the process)
- When they're done they should be crispy but not burned
- After all the potatoes are ready let them cool for a while
- Add more salt if needed
Well how was it? Kind of amazing, am I right? Who needs grocery stores anyway? Hah!
Well, maybe to buy the potatoes, but still.