Easy Homemade Potato Chips Recipe

A potato chip (American English chips, British English crisps) is a thin slice of potato deep fried or baked until crispy depending on the company it originated from. Potato chips serve as an appetizer, side dish, or snack. Commercial varieties are packaged for sale, usually in bags. The simplest chips of this kind are just cooked and salted, but manufacturers can add a wide variety of flavoring (mostly made using herbs, spices, cheese, artificial additives or MSG). Chips are an important part of the snack food market in English-speaking countries and many other Western nations.

Potato Chips

INGREDIENTS

• 4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
• 1/2 stick (1/4 cup) of butter, melted
• Coarse salt to taste

METHOD

• Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets; if you have a non-stick cooking spray, this works fine for greasing the pans. Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt.

Happy National Potato Chip Day!

March 14

Salt & Vinegar Potato Chips 

INGREDIENTS

• 1 Yukon Gold or Russet Potato*
• 1/2 Cup of "Sub Oil Dressing" (Oil, Red Wine Vinegar and Italian Seasonings)
• Sea Salt, to taste
• Extra Red Wine Vinegar

METHOD

• Preheat your oven to 375 degrees. Line a cooking tray with tin foil for easy clean up. Sprinkle a thin layer of sea salt on the tin foil. No need to coat with oil.
• Wash and peel your potato with a vegetable peeler. Be careful! This is a great way to lose skin on your fingers. Use the vegetable peeler to make very thin slices. Try to keep every slice the same width. 
• Now take your potato slices and press between paper towels to absorb excess moisture. 
• Put them in a medium mixing bowl and pour the Sub Oil mixture on them. Add additional red wine vinegar to the mixture, depending on your tastes. Let this mixture sit for 15-20 minutes for the best flavor. The potatoes may start to turn brown, but don't worry - they'll turn brown anyways after they cook!
• After 20 minutes, cover the baking sheet with a layer of the potato slices. Remember, you don't need to put additional oil on the tray, a thin layer of salt will suffice. Try not to let any of the slices touch, ensuring a thin layer. For every potato that you cook, you'll have to cook two batches. 
• Now place the tray in your preheated oven and set the timer for 5 minutes. Depending upon the amount of oil used and the potato slice thickness, the cooking time may vary. Therefore, it is crucial that you watch the entire cooking process to ensure your chips don't burn. Once they turn a nice golden brown, they are down cooking! 
• Carefully remove the tray and put the first batch of chips onto a plate lined with paper towels. Place another layer of paper towels on top to help absorb the grease.
• Now onto the second batch! Be extra careful this time, your chips will cook faster because of the temperature of the baking tray. Make sure to coat the pan again with another thin layer of sea salt before placing the second batch of potato slices onto it.
• The trickiest part of this recipe is to wait until your done cooking both batches...I usually eat most of the first batch while waiting for the second to cook. If you have family around, they go super fast!