These rich gold potatoes from Pete’s Greens are perfect for this recipe. As always, I like my veg a little darker – but you may pull them out of the oven anytime. One of the things I like about these chips is that they’re not perfectly crisp, they are a great mix of crispy & chewy. These chips can show up anywhere – next to a big salad, a bowl of soup, with a grilled steak, as a side for chicken or fish, or by themselves as a snack or an appetizer.
|Oven Roasted Potato Chips|| |
Author: Shannon Hepburn
- 4 medium gold potatoes
- olive oil – a few tablespoons (or maybe try sunflower oil instead)
- smoked paprika (sometimes called Spanish paprika or piment d’espelette)
- garlic powder
- Preheat oven to 400. Wash the potatoes (no need to peel) and thinly slice with a sharp knife or use a mandolin. Lay the potato slices, without overlapping, on a baking sheet and drizzle enough olive oil to coat the potatoes on both sides. After flipping the slices to coat them with oil, sprinkle them with garlic powder, smoked paprika and salt. Roast in the oven for 10 minutes and then begin checking periodically for doneness – they will brown fast. Use a spatula to remove the chips to a plate and lay out your next batch of potatoes on the baking sheet and repeat with oil and seasonings. Serve warm or at room temperature.
EAT WELL AND BE WELL