I kept my promise – we are continuing with the chip posts! I thought I would try just a plain potato chip for this week. I made sure these were baked, and honestly, they tasted pretty good compared to the chips you buy at the store.
I found out through this recipe that I have yet another kitchen device to buy – a mandolin. Cutting these strips would have been a bit easier if I had one. Also, make sure you watch these while they are in the oven! They burn easily if you don’t watch closely.
- 4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
- 1/2 stick (1/4 cup) of butter, melted
- Coarse salt to taste