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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a nice version of healthier than from the store chips. I just made a test batch and found that vinegar creates a crunchier chip and you get all the flavor from the vinegar. Ingredients:
2 red potatoes (or sweet potatoes or rutabega or beets or turnip or carrot or whatever root veggie you would like to) |
1 tablespoon olive oil (or vinegar -preferably in kitchen sprayer if not use a silicone brush to apply) |
2 tablespoons dill, fresh, minced (or thyme or rosemary...reduce to 2tsp if dry) |
1 teaspoon kosher salt |
1 teaspoon black pepper |
Directions:
1. Preheat oven to 450°F.
2. Cut potatoes into VERY (less than 1/8 inch - construction paper to cardboard) thin slices. Pat dry. Use a cotton kitchen towel and save a tree.
3. Arrange in a single layer on silpat lined sheets (or coat w/oil).
4. Combine spices in a small bowl.
5. Bake for about 5 minutes. If doing 2 sheets in the same oven, you will probably have to rotate them.
6. Spray with olive oil or vinegar. If you don't have one of those pump sprayers then just use a silicone brush to paint it on.
7. Sprinkle spices on slices.
8. Bake 5-10 more minutes or until golden brown.
9. Cool on baking sheets. I find that loosening them with a thin spatula upside down is a good idea. Don't use tongs, they will crumble as you go.
10. Serve with sour cream or a nice dip.
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