Potato chips

Why buy potato chips when you can bake them?

Potato chips, as you can see from the ingredients list on the bag, are just potatoes sliced thin and fried with oil. You can do that at home, and have much better potato chips for a small fraction of the cost of store-bought ones.

How to make potato chips:

Preheat oven to 425 F. Pour about two tablespoons of olive oil on to a cookie sheet and spread it around. Take three regular baking potatoes (Idaho potatoes) and slice them into thin rounds with a sharp knife. You’re aiming for about 1/8 inch thick, but it’s okay if there’s some variation. (Or use the food processor, but what fun is that?)

As you slice them, lay the slices flat on the cookie sheet. Don’t overlap them, but it’s okay if they’re crowded. If you run out of room (you probably will), start a second cookie sheet. When you’re done, sprinkle or brush a little olive oil over the top of the slices too, and sprinkle them with salt if you want them salty. You could also sprinkle them with cayenne or thyme or any other flavoring.

Bake until they are golden-brown, about 20 minutes. Depending on your oven, you may need to turn the trays around in the oven halfway through to get the chips evenly baked. Remove and let cool for a few minutes before serving.

Your potato chips will get crisper as they cool, and they’ll be fine in a bowl on the counter for two or three days.

Vegetarian or vegan

Just naturally vegan! Enjoy!

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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