Posted by: Kath Usitalo | October 2, 2012

Recipe File: Oven-fried Potato Chips

Oven-fried potato chips are easy to make—and devour

Who could pass up a five-pound bag of Wisconsin Russet Potatoes for 88 cents?

When I saw that deal at Vallier’s market in beautiful downtown Naubinway, I snatched a sack of spuds. Back in the kitchen at Blue Skies I discovered that these potatoes were bargain priced because they’re irregular in shape and size.

No beauties, but no matter; I didn’t need perfect specimens for a dinner party. I decided they’d work for oven-fried potato chips, experimented by combining a couple of recipes, and came up with a tasty snack.

You may be tempted to count all four portions of these chips toward your recommended minimum of five servings of vegetables per day. They may not be pretty, but they’re pretty darn delish.

Oven-fried Potato Chips

Serves four (optimistically)

4 Russet (baking) potatoes (about 2 pounds)
2 Tablespoons butter, melted
2 Tablespoons canola or olive oil
pinch of cayenne pepper (optional)
coarsely ground salt and black pepper to taste

Pre-heat oven to 400 F.

Lightly oil two rimmed baking sheets.
Combine melted butter and oil, and stir in cayenne pepper.
Scrub potatoes and peel or leave skins on, depending on condition of skins and your taste.
Slice potatoes into slices between 1/8″ and 1/4″ on the diagonal or lengthwise, depending on the size of potatoes and your desire. Just make sure they’re as uniform as possible in thickness.
Pat potato slices dry between paper towels.
Place slices on cookie sheets; they should not overlap. Brush with the butter/oil.
Bake for 15 minutes and rotate baking sheets.
Bake about another 15 minutes, or until the potato edges are golden brown.

Remove from oven and immediately sprinkle with salt and pepper. Allow to sit for 5 minutes before serving.

I plan to experiment with other seasonings such as garlic salt, thyme and rosemary.

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