Farm Fresh Baked Potato Chips Recipes
FARM-FRESH BAKED POTATO CHIPS
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!
Provided by Debber
Categories Low Protein
Time 50m
Yield 1 medium serving bowl, 1 serving(s)
Number Of Ingredients 2
Steps:
- 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).
Nutrition Facts : Calories 349.6, Fat 0.4, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 79.3, Fiber 10, Sugar 3.5, Protein 9.2
MY HOMEMADE POTATO CHIPS
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! Here's an opportunity for the yin-yang thing: warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar, and a shot of very chilled vodka. Instant celebration.
Provided by Katy Sparks
Categories Potato Appetizer Bake Kid-Friendly Quick & Easy Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown - about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
- Weighing your options
- If you want to be a little more daring, don't limit yourself to salt and pepper - you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) - really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.
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