Prep 10 mins
Cook 40 mins
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!
- Preheat oven to 300; oil 2 large baking sheets with veg oil; set aside.
- Scrub, dry, slice potatoes (1/16-inch thick); peeling is optional.
- Arrange slices in a single layer without touching if possible.
- Bake 40 minutes (thoroughly dry).
- Sprinkle with salt (I use popcorn salt--it's thinner and sticks better).
- Transfer to wire rack; cool completely (or eat warm).
- Store in airtight or plastic container.
- VARIATION: try some of the flavored popcorn salts or make up a "barbecue chips" concoction (for sweet zippy-ness).
I cut these potatoes impossibly thin...they were "see through"! I found I had a hard time between burning the chips and making them crisp. However, they tasted great after leaving over a wire rack for several hours. I removed some earlier to taste them, and they became soggy. So definitely leave them on the rack for several hours! Easy recipe to do while cooking something else, so that is a plus!
This was easy to do, but the potatoes didn't get very crispy, which I was hoping for. I sliced them pretty thin, so I don't know what else might help the crispness.