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Homemade Potato Chips

In Michael Pollan’s book, Food Rules, a good piece of advice is: “Eat all the junk food you want as long as you cook it yourself”, the idea being that making things like potato chips and fries from scratch not only makes it more closely resemble real food, but curbs your intake by virtue of removing the convenience factor. How often are you going to make potato chips from scratch? (I’m sure I could still easily overdo it..)

I do love those thickly sliced potato chips done in olive or canola oil – but $6 per bag? Last I checked, potatoes were dirt cheap! Homemade potato chips are amazingly easy to make, if you have the patience (or the mandoline) to slice them paper-thin, and can be seasoned however you see fit. Because they are baked with canola oil, the fat you get is the healthy kind.

Homemade Potato Chips

3 medium russet or Yukon gold potatoes, unpeeled OR 1 sweet potato, unpeeled
1-2 Tbsp. canola oil
1 garlic clove, crushed, or 1/4 tsp. garlic powder (optional)
coarse sea salt

Preheat oven to 450ËšF.

Scrub potato and slice lengthwise or width-wise into very thin, uniform slices. A mandolin does the best job.

If you are using garlic, stir it into the oil. Brush two heavy baking sheets with about 1/2 tbsp. of oil and place in the oven to heat for about 10 minutes.

Remove the baking sheets from the oven and arrange potato slices on sheets in a single layer. Bake until potatoes are golden on the bottom side, about 20 minutes. Turn potatoes over and bake until they are golden brown all over, about 15-20 minutes more.

Transfer to paper towels to cool. Repeat with the remaining potatoes. Sprinkle with coarse sea salt to serve. Serves 4.

Per serving: 86 calories, 3.5 g total fat (0.3 g saturated fat, 2 g monounsaturated fat, 0.1 g polyunsaturated fat), 17 g protein, 12.6 g carbohydrate, 0 mg cholesterol, 1.2 g fiber. 35% calories from fat

Photo credit: canolainfo.org

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