Monday, September 29, 2008

Baked Potato Chips

This is totally simple and many of you probably already make these or a similar version, but our family likes them so much that I thought I'd go ahead and post them.

All you do is cut a couple of russet potatoes really thin, just about as thin as your knife will allow! Toss the potato slices with about 1 T. of olive oil per medium sized potato.

Then grease your baking sheet with nonstick cooking spray (just to be absolutely certain they won't stick) and spread the potato slices out. Sprinkle lightly with Lowry's seasoning and pepper. (If you add too much Lowry's, your mouth will be stinging by the time you finish the chips!)

Bake at 425 for 10 minutes; then flip the potato slice and bake for another 10 minutes, or until they are turning brown.

The cooking time will vary depending on how many potatoes you cut, so watch them carefully. This time, I only did one medium sized potato, and the slices took about 20 minutes altogether to turn brown and crispy. So yummy! Dip them in ketchup or eat as is. They go great with grilled hamburgers or barbecued chicken. Enjoy!


Mary B said...

These were a little tricky... I guess I'm not the most consistent cutter because the crispiness varied widely - which ended up being a good thing because some liked them less crispy.

Amber said...

I'm going to try making these tonight. I love your food blog... post some more! :)