Oven Baked Chips

Who doesn’t love chips right? But trying to say healthy and clean eating makes chips a thing of the past, or does it? I believe in eating what you want but making it at home so you always know what’s in it. You can control of your health if you are in control of what you put into your body.

I always talk about my gram and how she cooked for all of us while I was growing up. My mama is also a good cook and this is my take on her recipe. Growing up she would make these chips in the oven for us and I would love them. My sister and I would eat them faster then they were coming out of the oven as my mama would tell us, “leave some for your dad and I.” Memories are a funny thing because I can’t remember how often she made these nor when she stopped I just remember how delicious they were. My mama would add salt to hers and I have created a seasoning blend but either way both are delicious and substantially healthier than what you can purchase in the store. This recipe takes a while to prepare so make sure you have ample time to work on it and let me know what you think.

Active time: 30 minutes

Chilling time: 1-24 hours

Inactive time: 35 minutes

Ingredients:

4 large Russet potatoes img_0323

1/2 C oil (I used canola)

ice

water

_____

Seasoning blend:

1 T. salt

1 T. granulated garlic

1 T. granulated onion

1 t. McCormick’s chipotle chili powder

1 t. McCormick’s ground jalapeño

1 t. brown sugar, packed

Seasoning procedure:

1. Add all of the seasoning to a small bowl and mix together.

img_0340

Chip Procedure:

1. Using a knife or a mandolin slice the width of the potatoes into 1/8-1/4″ slices. Try to be as consistent and uniform in your slices as possible in order for all of the potatoes to all cook at the same time.

img_0324

2. Place the sliced potatoes into a large bowl. Cover the potatoes with ice then fill the bowl with water until the potatoes are covered and the ice is floating. The potatoes can remain in the ice bath for 1-24 hours. I kept them in the ice bath for three hours.

3. Pre-heat the oven to 350 degrees F and prepare two sheet pans with parchment paper or silmats.

4. Once the potatoes are done with the ice bath pour the water off using a colander if necessary then lay out a lot of paper towels. Place a layer of paper towels on the counter and put a single layer of potatoes on it. Place another layer of dry paper towels on top of the potatoes and gently press the potatoes to dry them. When you are done with one batch place the potatoes in a large 1 or 2 gallon plastic bag and continue with the next batch. (Note: you do not need to change the paper towel between every batch. Also avoid using dish towels as the lent can transfer onto the potatoes).

5. When all of the dried potatoes have been placed into the plastic bag add the oil and the seasoning. You can choose to just add salt, my seasoning blend, or your own creative mixture. Close the bag, shake, and massage the potatoes to ensure they are completely coated by the seasoning and the oil. This will take 1-2 minutes.

6. Open the bag and place the potatoes in a single layer on the prepared sheet pans. It is okay if the edges of the potato touch but make sure they aren’t overlapping.

img_0344

7. Bake the potatoes for 35 minutes or until golden brown and crunchy. (Note: depending on the thickness of the potatoes and the evenness of the slices you may need to flip them over and place them back into the over. Also keep watch for thinner potatoes that may be cooking faster.)

8. Once the potatoes have become crisp, place them on a cooling rack so they can fully harden. Repeat the baking and cooling process as many times as necessary to cook them all, it took me four batches. When the chips are cold place them into a bowl or bag and enjoy!

Notes and Variations:

  • It will look like you are making way too many chips but trust me you will eat them all.
  • Any seasoning blend can be used for this recipe.
  • Any root vegetable can be substituted for Russet potatoes.
  • Changing the root vegetable will also change the ice bath time. Vegetables with more starch require a longer ice bath.
  • McCormicks also has a Sriracha seasoning that I’m going to try next.
  • I don’t suggest seasoning the potatoes after baking them as you don’t want them to break from the tossing process.
  • Any oil can be used for this recipe.
  • Any seasoning, dried herbs, or cheeses can be used.
  • The soaking of the potatoes in the ice bath allows the potato to release starch so that it bakes or fries crispier. The longer you soak them the better.
  • C=cups
  • T=tablespoons
  • t=teaspoons

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s