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Potato Chips

September 7, 2011

Homemade potato chips are quite the popular side dish at my house. Especially because we get out the mandolin. We don’t use the mandolin much, but when we do, we always remark that we should use it more. If you don’t have a mandolin, take extra care to slice your potatoes the same–that way everything cooks evenly.

Ingredients: (serves 4)

2-3 large potatoes

olive oil

coarse salt

parchment paper

Preheat oven to 450. Line a baking sheet with parchment paper. Using a mandolin, thinly slice potatoes. Toss slices in olive oil, making sure that each slice is coated. Sprinkle with salt and pepper. Arrange potato slices in a single layer (do not overlap!) on the baking sheet and bake about 10 minutes, or until they start to brown slightly. Turn slices over and cook for a few more minutes until brown. The second side cooks quickly–check on them frequently. Remove from oven and sprinkle with more salt and serve while warm.

**If we’re not pressed for time, we will soak the slices in ice water (this helps them crisp better) for an hour before tossing with olive oil. Be sure to pat slices dry before tossing with the oil.

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