Homemade Potato Chips

Dan was coming for his weekly dinner and requested burgers homemade potato chips. We experimented with baking styles and seasonings until we came up with our favorites. The kids were nearly sick from all their sampling and taste testing before dinner was even served. Give it a try!

Ingredients

• 2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices on a mandoline or other handheld slicer (we did half sweet potatoes as well)
  
• 3 tablespoons olive, canola, or peanut oil
• Salt and freshly ground pepper
• Some seasonings we tried: Old Bay, PC Rosemary Herb Seasoning, PC BBQ Seasoning, and Italian Seasoning

Preparation

Wash and peel the potatoes. Slice very thin.

Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish.

Dry well by shaking them in a towel. Or we found this was even better using a salad spinner.
Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once.

Drain on paper towels or any kind of plain crumpled absorbent paper.


Alternative: Preheat the oven to 400°F. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.

Kids sampling their creations.

Final chip creations.


Served with Worcestershire burgers.