I cut mine thinly on a mandoline, as always, use the safety slide they provide or be VERY VERY careful, keeping your fingers well out of harms way. Mandolines love to slice fingers as well as vegetables
This is my OXO mandoline. I just love it, it’s very sharp. It’s also easy to change the thickness of the slices and it has two different julienne blades. It does come with a slide/finger guard, but if you work carefully and slowly, you can work without it. It runs about $58.00 at Amazon, and I think it is totally worth the price, because it’s so difficult to get the exact same size slice or cut with a knife, but with a lot of patience, it’s doable. And having your veggies all the same size ensures even cooking, nothing still raw in the middle, while something else is getting mushy.
If you don’t have a mandoline, you could use the slicer side of a box grater. It’s not as sharp and needs a little more elbow grease, but it can work.
Once you have the potatoes sliced in a uniform thinness, here thin is definitely in…
Place them in a large bowl and drizzle with oil
I used Colavita Extra Virgin Olive Oil. This is one of the advantages of making your own (other then the warm tastiness of them); you get to choose what kind of oil to use, what kind(s) of seasonings to use and how much salt to put on. For this recipe, I used the olive oil, salt and pepper. But think of other tasty combos, like smoked paprika, or rosemary. Or some just plain good BBQ seasonings.
Bake for 10 -12 minutes at 400 degrees and voila!
Need a recipe, here it is…
Homemade Potato ChipsIngredients:
4 Yukon Gold potatoes, preferably small, well scrubbed
3 tablespoons COLAVITA Extra Virgin Olive Oil
Salt and freshly ground pepper
Very thinly slice the potatoes using a mandoline, or side of a box grater (or if you have good knife skills, using a sharp knife); pat dry. Toss potato slices with olive oil, sprinkle with salt and freshly ground pepper. Place chips in a single layer on a cookie sheet (or 2 if necessary); place into a 400 degree F oven and cook 10 – 12 minutes, or until browned. (While not necessary to turn the chips, it does help to stir them if they seem to be cooking unevenly). Drain briefly on paper towels. Serves 4
Per Serving: 106 Calories (57.3% from fat); 7g Fat (1g Sat, 5g Mono, 1g Poly); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Food Exchanges: 1 1/2 Fat.