Are my kids the only ones who feel shorted because they don’t have a bag of chips in their lunch? They stopped complaining about it years ago, but that doesn’t mean they don’t wish they had chips to bring to school. So, we tried homemade potato chips for P-Week, and guess what; THEY ARE HARD TO MAKE!!
My first attempt at potato chips got pretty “well done”. And the second batch, and the third batch. I was just about to give up, when the fourth batch was ‘acceptable’.
According to Erica (as she’s painting a box for her dad’s birthday), “It has a good flavor, but it would be better a little crunchier.”
The basic oven baked chip recipe:
- Slice potatoes thinly
- Place sliced potatoes on cookie sheet.
- Drizzle with olive oil or spray with cooking spray.
- Salt the potatoes if desired.
- Bake in hot oven (425) for 8-12 minutes or until crispy.
The tips and lessons I learned:
- Watch CLOSELY. These go from under done to over done in a matter of seconds!
- Blot the potatoes dry before baking. They are pretty wet when they are first cut.
- A hotter oven and shorter cooking time works best. Even up to 500 degrees for 7-8 minutes worked well for me.
- While thin potato slices are ideal, you don’t want them too thin or they get crispy and charred too easily.
Have you tried homemade oven baked chips? How did they work out for you?