Homemade Potato Chips

My husband and I get so hungry for potato chips at times.  We haven’t found any chips on the market that we don’t get reactions from.  The oils that manufacturers use commonly contain citric acid (can contain MSG)  as a preservative, not on the label of course. Or the oils are chemically pressed instead of mechanically pressed.  Or they can contain corn oil which when processed contains FGA which is MSG.  Or the non-organic potatoes can be fertilized with Auxi-Gro that contains FGA (MSG).  At any rate, every now and then we will try a bag from the health food store, get reactions after eating several, and hope some day to find a bag of chips we can eat, pain free!

So when we do get really hungry for potato chips we make our own.  We either use the microwave or the oven, depending on if the oven is already in use or not.  They both produce good chips, the oven method takes a little less time because you can make more at a time.

Oven Method:

Preheat oven to 400 F/ 205 C

The secret to making crispy potato chips is cutting the slices thin enough.  I use a mandolin slicer on level 1 which slices the potato in 1mm slices.  I scrub the potatoes (I use one large or 2 medium organic potatoes) and leave the peelings on.  Slice the potatoes; while slicing put in bowl of water. Drain in colander well, blot with paper towels slightly, dip each slice front and back in EVOO (extra virgin olive oil) then place on large baking sheet.  Salt lightly with sea salt.

Bake on a lower rack, watching as they bake because in about 5 minutes the slices on the outside edges will start browning and will need to be turned over.  Keep checking, turning, and removing the chips that are done and adding raw slices when there is room.  This whole baking process usually takes about 20 – 30 minutes.

Microwave Method:

Prepare potato slices as above, except keep slices in water so they don’t turn brown. Dry slices off with paper towels before placing on plate.  On a microwave safe plate, I use Corelle, pour about 1 tablespoon of EVOO in middle of plate.  Then dredge each potato slice, front and back in the oil.  You may need more oil because the slices will stick to plate if not enough oil is used.  It’s important to not put the slices too close to each other so leave about and inch between each slice.

Put in microwave on high.  Keep watch, they will start browning after about 3 minutes.  Meanwhile get another plate of slices ready to go. The outer slices will brown first.  Let them cook as long as you can without burning them.  You may have to take some out and cook the rest a little longer.  I use a butter knife to loosen slices off of plate.  Each plate takes about 5-6 minutes if the slices are not close together.

     Just add  sea salt and enjoy!

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