If you ask me, any food that combines potatoes with salt and any kind of fat—from butter to olive oil to bacon grease—is bound to be decadently delicious. This weekend, to satisfy my strong craving for something crunchy and salty, I made potato chips in the oven—some sprinkled with sea salt and others sprinkled with a parmesan-dill mixture. Both were true examples of tasty potato goodness.
Oven-Fried Potato Chips: Two Ways
If you have a mandoline slicer in you kitchen, this is the perfect time to use it. Just be careful not to slice a finger tip off. As I know all too well, it's very easy to do!
1. Preheat oven to 350 F. Cover a very large baking sheet with parchment paper; set aside.
2. In a medium bowl, combine about 4 cups very thinly sliced potatoes, 2 teaspoons sea salt, 2 tablespoons canola oil, and 1 tablespoon olive oil. Toss to coat. Spread the potatoes in a single layer onto the prepared baking sheet. (It's fine if they overlap slightly.) Place the potatoes in the oven. Bake for about 30 minutes, flipping the potatoes once halfway through baking.
3. Meanwhile, in a small bowl, mix together 1/4 cup parmesan cheese, 2 tablespoon finely chopped dill, 1 teaspoon sea salt, 1 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and a few pinches cayenne pepper; set aside.
4. Check on the potato chips. Remove any chips that are brown and crispy to a bowl. Place the bowl on top of the oven to keep warm (do not cover). Return the remaining chips to the oven. Continue checking on them every 10 minutes or so, flipping when necessary and removing done ones to the bowl, until all the potatoes are lightly brown and crispy.
5. Divide the chips in half. Sprinkle half of the chips with flaked sea salt and half with the parmesan-dill mixture. Serve immediatly.
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