Baked Potato Chips

An almost guilt-free treat for your guests. Or for you.

• Servings: Makes about 24 big slices.

To do this recipe successfully you really need a mandoline or Japanese slicer.  You'll only get the thin, crispy result if you cut uniform and extremely thin slices and for that you need a really sharp blade.  A food processor might also work but aim for long, large slices and not cutting the potato at its width which is what processors usually do.

A professional mandoline is large and costly (better ones are about $175) and may not be worth the price and storage space.  But the Japanese slicers, some of which are hand-held, can be had for about $20 at places like Zabar's or Broadway Panhandler.  If you use any kind of sharp blade tool I strongly recommend you invest in a cut resistant mesh glove that will let you hold the potato (or whatever you're slicing) without the worry of destroying a finger, easy to do on these dangerous cutting tools.  These gloves are sold in the knife departments of cookware stores.  Mine is by Swiss Army Brands.

The other tool you'll need is a pastry or basting brush so that you can evenly apply the olive oil to the potato slices.  Any kind of brush will do, either a clean food-only paint brush or one of the new silicone brushes.

These chips are best made on rimmed sheets that have been lined with parchment paper.  Without the parchment paper there's no amount of oil that you can add that will prevent them from sticking.  Plus it makes it easy to clean up afterwards.

Cut potatoes quickly darken and to prevent this, they're usually put into a bowl of water.  But don't do that here because you'll then have to dry off each slice before baking.  Instead, just work quickly and only prepare as many slices as you can fit on your pan at once.  If you have two sheet pans, it would be fine to line both of them with oiled potato slices and bake both at the same time.  Otherwise, just slice one potato, bake the slices, and when done, repeat all the steps over again with the second potato.

Once you master this simple baking process and if you fall in love with these treats you can also experiment with some added flavors, such as adding a tiny whisper of cayenne pepper or cumin to the salt before putting on the potato slices, or rub each raw slice with a piece of cut garlic before brushing with oil. I also love to make this recipe with sweet potatoes.

You can also make this recipe using sweet potatoes.

Makes about 24 big slices depending upon the size of the potatoes.

Ingredients

• 1/4 cup extra virgin olive oil
• 2 large Russet potatoes, also often called baking potatoes. Choose ones that are long and evenly shaped to help produce attractive slices.
• Sea salt

Directions

1. Preheat oven to 375° F.
2. Line a sheet pan with parchment paper and set aside.
3. Wash or peel the potatoes. Using the mandoline or slicer, cut the potato lengthwise into very thin (about 1/16") slices. Place the potato slices on the parchment-lined sheet pan.
4. Using the pastry brush, brush each potato slice with olive oil, enough to coat but not soak the slice.
5. Sprinkle the slices with sea salt. Salting before baking helps the salt stick to the slices.
6. Bake the potatoes for about 20 minutes total time. About halfway through, reverse the pan to help the potato slices cook evenly. If you're baking two sheets at once, put one in the upper third of the oven and the other in the lower third, reversing their positions halfway through.
7. Do NOT try to turn them over; they'll fall apart. Instead, when the chip is fully cooked, they'll lift easily off of the parchment paper.
8. Keep an eye on the potato slices for the last ten minutes to make sure you don't over-bake them, making them too brown. The goal is to have the slices become golden brown and crispy. You may also need to take the slices out of the oven as they reach perfect color, leaving others to cook a bit longer.
9. Transfer to a rack to cool.

If you don't eat them all immediately these can be stored in an airtight container for a few days. 

I like to serve these with Ina Garten's Caviar Dip which is made with salmon caviar, cream cheese and sour cream.  Truly luscious.