Homemade Potato Chips
These thin and crispy potato chips are topped with course sea salt. They’re quick and oven baked, so there’s little mess. One russet potato serves four people as a side to a hot sandwich. Yet make plenty as they disappear fast. I have to keep my eye on them while I’m making the sandwiches, haha. ; )
The square shape sets them apart, and you can’t beat the fresh-baked flavor. Do yourself and your humans a favor and make homemade potato chips. They’ll become a new family favorite.
Homemade potato chips are a treat. They can be used as a side, an appetizer, or a tempting snack when guests stop by. The square shape prompts curiosity; after one bite, your humans will be hooked! I brought some to my neighbor the day I took these photos. I got a text from him saying, “Those Chips!”
Here they stand by a hearty beef brisket panini. They paired perfectly together. As you can see, they also make a pretty presentation and something different with their square shape.
Homemade Potato Chips
Ingredients
- 1 large potatoes even cylinder shape
- 1 tbsp olive oil more if needed to coat
- course sea salt to taste
Instructions
- Preheat the oven to 425 °F
- Peel the potato. Using the cutter, roll the potato to cut it into one long ribbon. With scissors, cut the ribbon into squares and place them in 2 large baking pans. If the beginning of the ribbon is uneven, trim the sides to make even cuts.1 large potatoes
- Drizzle with olive oil. Using a pastry brush, spread the oil until the entire side is coated. Turn potatoes over and repeat the process.1 tbsp olive oil
- Turn the oven to convection and turn to 400 °F.
- Place the potatoes in the oven for 5-6 minutes rotating the pans 1/2 way through. When potatoes have both brown and white spots, take them out and turn the potatoes over in the pan.
- Bake for an additional 4-5 minutes watching carefully so they don't over cook. They will be done when 80 - 85 % is light brown.
- Remove from the oven and sprinkle immediately with sea salt while they are still piping hot. A little goes a long way. Therefore you want a few sprinkles on each potato chip.course sea salt
Kitchen Equipment
Notes
Nutrition
De Froid Tip: Catto Vegetable Cutter
A Catto vegetable cutter takes very little space in your kitchen yet can quickly take your food presentations to the next level! Please don’t go by the reviews, as the poor reviews were from people using the wrong veggies or not understanding how to use them properly. I love this machine, and it has worked perfectly every time I use it.
Think fruits and veggies that are not full of water. Cucumbers do not work – they’re too wet. Instead, go for zucchini, potatoes, apples, and pears. These are perfect examples of what you can slice with this machine. The strips are so thin you can see through them, and each fruit/veggie produces one long ribbon.
You are also left with a beautiful,
perfectly round cylinder core. I sliced up my potato on a mandolin and made these cute little potato “washers” in a few minutes on the top of the stove in a pan with a bit of olive oil. They taste like shoestring potatoes! They’re small and look like little washers. How fun to throw a few of these on mashed potatoes for a crispy finish!
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
Tasting Experiences
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The Recipes
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.