I saw how to make Homemade Potato Chips on a Cooking in Quarantine show on TV. I was mildly intrigued but got more interested when I got a craving for chips and you don’t go out for one grocery item at this point!
So…. I found myself making homemade potato chips that afternoon!
I scaled the recipe down to 2 Russet potatoes to see if I liked them before I made a big batch.
You definitely need a mandoline slicer to make these chips. You just can’t get them thin enough by hand unless you are very, very talented and precise!
It doesn’t take long but it is a bit finicky. It only took about 10 minutes to peel and slice the potatoes.
You just toss your slices in a bowl with olive oil and I ground some coarse sea salt in at that point.
Spray 2 baking sheets with cooking spray and make sure you spray to the edges.
You bake them at 375 for 8 minutes on one side and then you turn them and bake for another 8 minutes. It was the turning of the chips that had me balking but …. I discovered something.
When I started to turn the first pan they were a bit underdone. The chips should be golden and crispy already and then they turn really easily. If they are still white and soft they want to stick to the pan.
So adjust the first 8 minute bake depending on how hot or not hot your oven is. When the chips are golden brown and loosen easily it is time to flip. At that point it only took a minute to flip them all.
I switched the pans from top to bottom at mid point as well.
When they chips were hot out of the oven I passed over them lightly with the sea salt grinder again.
The verdict….OMG… they are so good I almost didn’t get a picture of them! They are nowhere near as salty as commercial chips, which I find overpoweringly salty nowadays.
So… I don’t think many will want to spend an afternoon baking sheets and sheets of chips for a family movie night unless you are really serious about controlling salt and chemicals or you are at the cottage and don’t want to drive to town just for chips……
I think homemade potato chips are lower in fat than commercial chips are. Commercial plain chips clock in at 17 grams of fat and the homemade ones are about 10 grams for a similar amount. Sodium for the homemade potato chips are about 200 mg compared to 250.
But a sheet or two of these would make a really nice side to a sandwich or a modest snack.
- 2 small russet potatoes peeled
- 1 1/2 Tbsps olive oil
- sea salt grinder
- Preheat oven to 375 degrees. Spray to baking sheets with cooking spray.
- Slice the potatoes on the thinnest setting of mandoline.
- Toss with olive oil in a bowl. Grind about 4 rounds of sea salt over potatoes. Mix with your fingers to distribute salt.
- Lay potato slices out on baking sheet ensuring no overlap. Don't worry about odd shapes or pieces - they will add interest.
- Bake for 8 minutes. Slices should be golden brown and starting to crisp. Smaller, thinner pieces will be crisp. Remove pans from oven and turn each chip over.
- When you return the pans to the oven rotate the pans from top rack to bottom rack. Bake another 8 minutes.
- Remove sheets from oven. Pass sea salt grinder lightly over the pans. Allow chips to cool. Store in airtight container once fully cooled.