Baked Potato Chips
Published by William Morrow
Food writer David Bonom taught me how to make baked potato chips, which are a fine alternative to deep-frying. The only drawback is that you can fit only two sheets of chips in the oven at one time, and that doesn’t make for very quick cooking. Get yourself into an assembly line frame of mind, and bake them while you are doing other kitchen chores—you’ll be surprised how quickly the job goes. For best results, use kitchen parchment paper and large heavy-gauge baking sheets measuring about 17 by 12 inches (called half-sheet pans, these are available at kitchenware stores).
Make-Ahead: The chips can be prepared up to 6 hours ahead.
Makes4 to 6 servings
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, game day
Recipe Coursehors d'oeuvre, side dish
Five Ingredients or LessYes
Taste and Texturecrisp, salty, savory
- Vegetable oil spray
- 1½ pounds large baking (russet) potatoes
- Salt to taste
Position the racks in the center and top third of the oven and preheat the oven to 375°F. Line two large baking sheets with parchment paper. Spray the paper with oil.
Peel the potatoes placing them in a bowl with cold water to cover. Remove 1 potato from the water and pat dry. Using a mandoline or plastic vegetable slicer, cut the potato into paper-thin rounds, less than 1/16 inch thick, cutting only enough slices at a time to spread in single layers on the baking sheets. Arrange the slices on the sheets and spray slices with oil.
Bake until the chips are evenly golden brown, about 20 minutes (the chips on the center rack may take a few extra minutes). Slide the sheets of parchment onto a work surface and cool the chips on the parchment. Repeat with the remaining potatoes. Store uncovered, or use within 6 hours.
Just before serving, sprinkle with salt.
2002 Rick Rodgers