When I was planning a recent dinner party, I thought it would be fun to serve homemade potato chips alongside salmon burgers. However, I didn't really feel like standing over a hot pot of frying oil. Then I came across this recipe for baked potato chips and decided to try it. The resulting chips are crispy, addictive, and practically as scrumptious as their fried counterpart! If you have a mandoline, this side comes together quickly and easily. Otherwise, slice the potatoes as thinly as possible and be sure not to overlap when baking. I learned the hard way and ended up with some chips more cooked than others. Still, this recipe is a keeper that I'm adding to my Summer rotation. To get it now, read more.
From Martha Stewart Ingredients Vegetable-oil cooking spray Directions Serves 4.
Baked Potato Chips
2 pounds russet potatoes, cut into 1/4-inch-thick slices
3 tablespoons olive oil
Pinch of cayenne pepper
Freshly ground pepper
From Martha Stewart
Vegetable-oil cooking spray