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There's no need to set up a deep fryer to make great potato chips — the oven is
just fine. Part of the charm of homemade chips is that they're a little thicker
and have more of a bite than chips from a bag. And best of all, you can serve
them warm! Here's an opportunity for the yin-yang thing: warm potato chip with
crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar,
and a shot of very chilled vodka. Instant celebration.
Ingredients
2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices on
a mandoline or other handheld slicer
3 tablespoons olive, canola, or peanut oil
Salt and freshly ground pepper
Preparation
Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss
them with the oil. Season lightly with salt and arrange them in a single layer
on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes.
Season again lightly with salt and pepper when they come out of the oven.
Transfer to a rack to cool for maximum crispness.
Weighing your options
If you want to be a little more
daring, don't limit yourself to salt and pepper — you can season with ancho
chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori
(toasted black seaweed sheets used to roll sushi) — really anything you like.
Just be sure to season immediately after the chips come out of the oven, while
there is still some residual oil for the spices to adhere to.
Makes 6 to 8 servings.
Appetizer Recipes |
