I have to say that theory on Potato Chips “You can’t eat just one,” is like my theme song. I would have to say if I had to give up every other snack food and keep just ONE it would be potato chips. They are seriously my most favorite of ALL munchies! If we are dining out and the meal can come with homemade potato chips, I am all over it! There is just something about them that is just awesomely addicting!
I have been wanting to make them for some time now, and decided to go the baked route to make them a little on the less fattening side. (better for you=less guilt when you have more)
I found this recipe online, and my kids and I whipped them up using my new mandolin I just bought on Zulily. Have you caught the Zulily fever yet? I think that site is as addicting as potato chips. It’s sort of disguised fun. I mean, when I typically shop, I am one who wants it RIGHT NOW. I am what you call an impulse shopper. Zulily offers great deals on any and everything under the sun. You pay S&H once per day, so when I order it may have a top, cupcake liners, pajama pants, some socks and a yard ornament. It’s totally random. Most often it takes a while to receive, so I am embarrassed to say I that forget what I buy. So, when each item ships and shows up at the door, it’s sort of like Christmas. Yes, I think I have a problem.
These chips turned out quite spicy. I was surprised, I didn’t think I used that much pepper? So, if that is what you are into, I know you will enjoy these. If not, cut down on the pepper or cut it out completely.
I used russet potatoes, but feel free to use what you have on hand. I left the skins on, and was glad that I did.
- 1 pound Russett Potatoes, scrubbed clean and sliced on a mandolin or using a food processor
- 1 Tablespoon olive oil
- 2 cloves garlic
- Sea Salt & Pepper to Taste
Preheat oven to 350 degrees.
Drizzle two cookie sheets with 1/2 Tablespoon of olive oil each.
Rub the oil on the sheet with a garlic clove, pressing hard to extract the flavor.
Place the cookie sheets in the oven for 5 minutes to warm them.
Remove, place sliced potatoes side by side on hot baking sheets.
Sprinkle with sea salt and pepper.
Bake for 7-10 minutes, rotate pans for even browning, and bake another 10-15 minutes more.
Flip potatoes and bake 5 minutes longer. Potatoes will be crisp and golden brown.
Transfer to paper towel lined plates to cool. (or eat them warm --- YUM!!)
Amount Per Serving: Calories: 551 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 342mg Carbohydrates: 98g Fiber: 10g Sugar: 5g Protein: 12g
Crazy about snacks?? Our other favorite is Crack Corn!
This popcorn is coated in almond bark and sprinkles and tastes so good, you won’t be able to stop!!