My father, being of German and Austrian descent, loves potatoes, in every form. Years ago, he discovered in an old issue of Gourmet that he could easily make his own potato chips, without having to deep fry them. (Cue clouds parting, sunlight beaming through, and choruses of angels singing Hallelujah!)
Of course from here on out the rest of us were doomed, because these are so good that it’s really hard to not overindulge.
These crispy thin potato slices are just divine. I call them potato chips because they taste like the best potato chips you will ever have. But I suspect that one might not classify them as a chip given their 1/8 inch thickness. In any case, they are really really good, and like anything really really good probably shouldn’t be eaten more than once or twice a month.
Oven-fried Potato Chips RecipePrint
A mandoline is the best way to get the evenly thin slices of potatoes that work well for this recipe.
- 4 russet potatoes (or 6 Yukon gold potatoes), peeled and sliced diagonally 1/8 inch thick
- 1/2 stick (1/4 cup) of butter, melted (can use olive oil instead)
- Kosher salt to taste
1 Preheat oven to 500°F (260°C). Grease 2 large baking sheets with canola oil or non-stick cooking spray. Make sure you are using sturdy baking sheets, or a flat roasting pan that can take high heat. A standard cookie sheet may warp.
2 Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Drain. Pat the slices of potatoes dry with paper towels. Arrange them in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.
3 Put in the oven and lower the temp to 450°F (230°C). Bake until the edges are golden brown, about 12-15 minutes, depending on your particular oven.
Remove from oven and sprinkle with salt to serve.
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