Who doesn’t love a delicious, salty, crunchy potato chip? Sadly most potato chips are made from unhealthy ingredients and potatoes happen to be one of the most sprayed crops around so they’re chock full of pesticides. That means that if you do splurge on potato chips or french fries every once in a while go for the sweet potato variety since they have been found to have significantly fewer pesticides.
Luckily you can make your very own delicious potato chips with your very own organic potatoes! They’re just as good as store bought. I’m not giving amounts in this recipe because everything is dependent on your taste and how big your potatoes are. Experiment with different spices until you find your favorite combination.
- Fingerling potatoes
- Olive Oil
- Sea Salt
- Garlic pepper
- Pre-heat the oven to 375 degrees
- Slice the potatoes into as thin rounds as you can manage. I don’t have a mandolin but if you have one you can use it just cut down on the cooking time a bit. The thinner the cut the crunchier the chip.
- Toss the potatoes in some olive oil, salt, rosemary and garlic pepper.
- Liberally grease a cookie sheet with butter
- Spread the potatoes in a even layer on the cookie sheet
- Cook for about 20 minutes until cooked through then turn broil for about 3-5 minutes. Broiling them is what’s going to make them crispy. They will crisp pretty quickly so keep an eye on them to make sure they don’t burn.
Other spices you might consider trying: paprika, garlic powder (or even better minced fresh garlic), red pepper, maybe a dash of vinegar.
Note: I used red potatoes as well as fingerling potatoes and the red ones didn’t crisp up as well and I also wouldn’t reccommend using baking potatoes.