I LOVE potato chips! This oven-fried version is adapted from a recipe by Joanne Weir. I’ve made it several times now and have perfected it to my liking. Once you’ve tried these, you’ll never buy supermarket potato chips again! These are easy to make and healthier than any packaged version. Enjoy them in moderation as a side dish with your favorite meal, or serve as a tasty appetizer with cocktails.
1 large Idaho potato (12-14 oz.)
2 T Extra Virgin Olive Oil
1/4 t dried marjoram
kosher salt and freshly ground black pepper, to taste
1. Peel and cut potato into paper-thin slices. I use my Slice-O-Matic, but you can use a mandolin slicer or a chef’s knife.
2. Place potato slices into a large bowl of water for about 20 minutes. This rinses off the starch and promotes crispness.
3. Drain potato slices and pat dry on a kitchen towel or with paper towels.
4. Place potato slices in large bowl. Add olive oil, marjoram, salt and paper. Toss with hands until potatoes are evenly coated.
5. Place slices flat on a large baking pan or cookie sheet lined with parchment paper. Try not to overlap slices for even crisping.
6. Bake in 400-degree oven for 20-40 minutes until lightly browned and crisp. NOTE: baking time will vary depending on the thickness of potato slices. Remove from baking pan and place in a bowl or platter. Add additional seasonings or chopped fresh herbs such as rosemary or chives as desired. Serve immediately while chips are warm.
Yield: about 3 cups of chips. I usually make double the recipe and there are never any leftovers.