Farm-Fresh Baked Potato Chips |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is for the calorie-conscious snacker! You'll love the salt and crunch without all the fat! Use a mandoline or the long skinny blade on your box or flat grater (by hand) to get the slices real t-h-i-n! The original recipe comes from Karen Solomon's *Jam It, Pickle It, Cure It* c2009-excellent back-to-basics cookbook! Ingredients:
Directions:
1. Preheat oven to 300; oil 2 large baking sheets with veg oil; set aside.
2. Scrub, dry, slice potatoes (1/16-inch thick); peeling is optional.
3. Arrange slices in a single layer without touching if possible.
4. Bake 40 minutes (thoroughly dry).
5. Sprinkle with salt (I use popcorn salt-it's thinner and sticks better).
6. Transfer to wire rack; cool completely (or eat warm).
7. Store in airtight or plastic container.
8. VARIATION: try some of the flavored popcorn salts or make up a barbecue chips concoction (for sweet zippy-ness).
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