Baked Red Potato ChipsMacki West
In this weeks farmer’s market veggies box we got red potatoes. I thought they were just the regular red potatoes, until I cut into them and was met with a deep red that went all the way through. We had planned to make mashed potatoes (which we did), but these little spuds were too beautiful to just mash up. Sylvie had the bright idea of making chips out of them, so we did and we adapted Aggie’s recipe. Then we figured out that these are actually Adirondack potatoes and are full of antioxidants. My potato chip craving just got bigger. Keep reading for our recipe…
Slicing Very Thin On The Mandolin 1 of 6I made sure she used the hand guard to keep her fingers safe.
Lining The Cooling Rack 2 of 6She placed them all on the cooling rack, sprayed them and seasoned them to taste. Bravo!
Going In For A Bite 3 of 6Her afternoon snack was a big hit.
Bitty Bite 4 of 6Little brother approved.
Potato Pirate 5 of 6Yo ho yo ho a potato pirate for me.
Prettiest Chips We’ve Ever Seen 6 of 6I wish I had more of these beauties so I could make all kind of fun things.
Baked Red Potato Chips Recipe
Sea salt and pepper to taste
Baking sheet with cooling rack
Preheat oven to 400 degrees. Slice potatoes super thin on a mandolin. Place cooling rack over the baking sheet and cover with potato chips. Spray lightly with cooking spray and sprinkle with salt and pepper, then flip and repeat. Bake for 10 minutes or until crispy. Go ahead and eat them all, they are baked, lightly oiled and full of antioxidants!
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