As seen on The Fruit Guys website.
We love chips.
As I've mentioned before, I don't deep-fry foods very often. My fear is that I'll end up deep-frying everything, including candy bars at all hours of the day and night. Because of this homemade chips were seemingly out of my repertoire of dishes.
At about age two, my daughter Isabella was ready to eat all sorts of foods. I knew I had one shot at getting her to love all manner of root veggies. I chose oven-frying as my cooking method. As one of my sisters said "sure, you can get a kid to eat cardboard if you put some olive oil and salt on it and roast it until it's crispy."
She was right.
Isabella eats all manner of root veggies, prepared in any number of ways. She loves a good roasted veggie, especially brussels sprouts and sweet potatoes.
Oven-Baked Potato Chips
This recipe will work for any root veggie: potatoes, brussels sprouts, sunchokes or carrots.
- 2 tablespoons olive oil
- 5 to 6 potatoes
- Salt and pepper to taste
- Preheat the oven to 400 degrees F.
- Thoroughly scrub the potatoes to remove any grit.
- Slice the potatoes into thin even slices.
- Pour the olive oil onto a baking sheet.
- Place the potato slices on the oiled sheet. Mix them around to coat all of the slices evenly with the oil.
- Sprinkle with salt and pepper.
- Cook in the oven for 15 minutes.
- They are done when the chips turn a nice golden brown.
Cook’s note: To slice the potatoes you can use either a mandolin slicer or the slicer blade on your food processor. And, cutting them by hand is perfectly fine, just make them as thin as possible and make sure the chips are about the same thickness to avoid burning.