Prep School: D.I.Y. Homemade Potato Chips

potato-chips

Homemade Potato Chips

Prep School: D.I.Y. Homemade Potato Chips

Let’s face it. Super Bowl Sunday isn’t about the teams, the half-time show or even the commercials – it’s all about the food. Sure, you can buy potato chips at the store. But instead of picking up a bag, head over to the produce section and get some Yukon Golds. Scrub them, thinly slice them, toss them in some olive oil and bake until golden. With these potato chips on the menu, you’ll be the MVP of the game.

Here’s what you’ll need:

  • Extra-virgin olive oil
  • 6 Yukon Gold potatoes, scrubbed
  • Kosher salt and freshly ground black pepper

Here’s how:

Preheat the oven to 350 degrees. Coat two large rimmed baking sheets with some olive oil. Fill a large bowl with icy water and keep it handy. Using a mandoline, slice the potatoes into 1/8-inch-thick chips. Drop the potatoes in the water as you slice. Drain the potatoes and pat completely dry with paper towels. Place the potatoes in a large bowl and toss with some olive oil, salt and pepper. Place the potatoes in a single layer on the prepared pans. Bake until the chips are golden and cooked through, about 25 to 30 minutes, flipping the potatoes once. (Watch carefully since they brown at different rates – shifting the pans’ positions will help brown more evenly.) Transfer the chips to a paper towel to absorb any excess oil and season with salt and pepper while still hot.

Makes 4 servings.

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One Response to Prep School: D.I.Y. Homemade Potato Chips

  1. Brooks says:

    Dang, these look crispy-amazing! Nice work my friends. Pinned for future reference.