Chips are one of my favorite snacks; since they are not the healthiest option to munch on I have dabbled in making my own baked versions of the classics. I have successfully made pita and tortilla chips and decided to give potato chips a try. I looked to Ellie Krieger’s book, So Easy. I made her Cracked Pepper Baked Potato Chips to go along with Cooking Light’s Turkey Meatball Reuben Subs. These chips turned out really well. I baked them a few minutes longer than called for, and used a mandolin to create even chip widths. I salted them generously after removing them from the oven and they were tasty both warm and at room temperature.
-Heather
Cracked Pepper Baked Potato Chips
Ellie Krieger
Ingredients
3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper
Salt
Directions
Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
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| Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. |
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| Arrange potato slices in 1 layer on 2 cookie sheets. |
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| Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool. |
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