Today I utilize another Christmas gift.
But this time, I am using the gift I gave to my parents, a Cuisinart Food Slicer
Anyways, onto the potato chips.
I experimented with three flavours: Ketchup, “Montreal Barbecue” and Dill Ranch (my favourite was the barbecue, then dill ranch, and ketchup last).
Ketchup
- Olive Oil (enough to brush potatoes)
- Ketchup popcorn spice
Montreal Barbecue
- Diane’s steak sauce (or any BBQ sauce)
- Montreal steak spice
Dill Ranch
- Ranch dressing
- Dill weed
- Salt
As you can see, making potato chips is quite simple, slice your potatoes thin, put them in a ziploc bag with all the ingredients and mix everything around, then set in the fridge for about 10 minutes.
To cook, place chips on a cookie sheet and place in the oven for about 45 minutes on 375°F (or until crisp). After about 20 minutes take the pan out and flip the chips. This may also need to be done a few more times at the end if they are still not crispy enough. Once they are out of the oven, let them cool off a bit and enjoy them on their own or make these chips even better with your favourite dip!
Enjoy!
Bob
why do the patato chips have to be in the fridge
I suppose they don’t really need to go in the fridge. Placing them in a bag and letting the sit at room temperature to allow the flavours to soak in a bit would be completely fine!
I tried these today and they were burnt (well, I still ate them but I think most people would think they were burnt. ) after 20 minutes. Maybe I wasn’t suppose to put them in a single layer? I used a mandolin to slice them.
Perhaps mine were a little bit thicker, I know I had a few thin ones that got burnt, but it actually took me longer than expected to cook all of them. If you put more dry based ingredients on them, they would definitely cook a lot quicker.
I guess this can be a warning for anyone else who tries it, keep a watchful eye on your chips!
Crap. Why did I have to look at this at ten o clock at night.
These make me instantly hungry.
Crap it’s ten pm.
nice lookin chips. real nice.
should i use any special variety of potato?
I used red potatoes, others use yukon gold potatoes, I don’t think it matters what type of potato, the main part is just having thin slices!
My hubby bought me a Mandolin for Christmas and I can’t wait to use it on these chips!
OK, I’ve just realised I’m boring…..
I’ve been making baked chips since last year…all plain…dusted with salt and then, that’s it….
And now I’m sitting here slapping my forehead thinking, why on earth didn’t I think of flavouring them! I have no doubt your chips tasted gorgeous, because they look like it….