Who doesn’t love potato chips? I could sit down and eat an entire bag, any day of the week, which might explain why I rarely buy potato chips. They’re so enticing. And snackable. But then potato chips go so well with sandwiches, hamburgers, hot dogs, etc, so I buy some then I have to eat the whole bag. It’s a nightmare!
Just kidding. It’s wonderful!! I love potato chips. But, I don’t really need the whole bag, and you can make them at home in a decent portion for pennies compared to two or three dollars for a bag full of preservatives. They’re quick and easy to make, and you can season them however you like. And you can make a crazy amount of potato chips just from two large potatoes.
Start with narrow-shaped potatoes–keeps you from having some humongous chips. Unless you want humongous chips, then go ahead. Preheat the oven to 400-degrees.
Slice the potatoes very thinly, no more than 1/8 inch thick if you can.
Add to a bowl along with a tablespoon of olive oil, salt, pepper, and/or whatever else suits how you want to season. Here, I’m making basic potato chips with about a teaspoon of salt, teaspoon of pepper, and teaspoon of parsley. That’s just a guide–use more or less salt to your preferences (or none at all).
When I want spicy potato chips, I use some ground cayenne. You can even use sugar if you want some sweet and spicy potato chips. Garlic, herbs, the world is your potato chip. Morgan loves salt and vinegar chips, and you can get that flavor by adding a dash of vinegar to the tossing mixture.
Spray a large baking sheet with oil and place the potato chips in a single layer across the sheet.
Baking time will depend on the thickness of your chips. If you’re like me and not perfect, some chips will be finished sooner than other chips. Baking time varies from 20 to 30 minutes. Check frequently after 20 minutes has passed and remove finished chips as they’re ready, allowing the rest more time. Finished chips should just barely be starting to brown.
Drain on paper towels and let cool to crisp up.
I suppose you could store the leftovers, but WHAT LEFTOVERS?