DIY Potato Chips

Poor potatoes. From the potato famine of 1845 to getting hijacked by the fast food industry, they’ve really taken a lot of lumps in their day. One of their biggest reputation killers is the bagged potato chip, a junk food laden with unhealthy additives, fats and excessive salt.

What most don’t realize, however, is that potatoes in their pure form are one of the world’s healthiest foods. They’re a good source of potassium, magnesium and are rich in vitamins B’s and C.

A few weeks ago I decided to unearth more potato goodness, first by digging them up at their source. Returning home with my basket full of newly harvested spuds, I started experimenting in the test kitchen, using them in a variety of applications and recipes. Since potato chips are such a fun food, I decided to give mine a homemade, healthy makeover. They were such a hit with the kids, that I’m making them almost weekly to bag for their lunchboxes. Best of all, these chips are fairly easy and quick to make and retain all the potato’s nutritious benefits without any of the manufacturer’s unhealthy additives.

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“To smell a raw potato is to stand on the very threshold of the domestic and the wild.” -From Michael Pollan’s “The Botany of Desire: A Plant’s Eye Of The World.” 

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POtato chips

2 medium russet potatoes (see Note)
2 tablespoons chopped fresh rosemary
2 teaspoons extra-virgin olive oil
1 teaspoon fleur de sel salt

Preheat oven to 350°F. Thinly slice the potatoes as even as possible- ideally use a mandoline. Wash the potato slices under cold water and then dry them with paper towels.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Thinly slice the potatoes as evenly as possible; use a mandoline if you have one. Wash the potato slices under cold water and dry them with paper towels.

In a medium bowl, combine the potato slices with the rosemary, olive oil, and salt. Place them on the prepared baking sheet in one layer.

Bake until the potatoes are crisp and golden, about 30 minutes, depending on the thickness. Transfer the chips that are ready to a serving bowl, and bake the ones that are not yet crisp for another couple of minutes. Although they are best served fresh, leftovers can be stored in an airtight container for 1 to 2 weeks.

Note
 
Washing the potato slices will get rid of the starch and make the chips crisper.

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