Baked Potato Chips w Truffle Oil

Sunday, February 17, 2013

Words can't describe how much I love and crave potato chips. Rarely allow myself to have them because let's face it, they really are total JUNK.  Not these babies. Took a while to make these but so worth it!

Made these the other night just playing around in the kitchen and they really were so good!

Definitely a must repeat, may even try with sweet potatoes next.

 I used baby dutch potatoes but I think any potato would work, if it's an old variety with thick skin, you need to peel. For unbruised baby varieties, leave the skin on.

3 baby dutch potatoes
1 1/2 tbsp of truffle oil (or another oil)
Salt to taste
Cooking spray

Wash potatoes well, remove blemishes. Slice thin using a mandoline. I have this one: Kyocera Mandoline it does the job. 

Pat dry so slices are not wet. In a bowl, toss with oil of choice and a salt.

Line baking sheet with parchment paper. Spray paper with oil. Spread the potatoes. Roast at 300
for 30-40 minutes. Watch carefully as some slices may be ready sooner then others.  As any chips do, these shrink a lot. If you don't want the slices to stick together, don't overlap. I was too lazy and mine did overlap because I wanted to fit as many as possible. Did not impact the taste as all.

Lay out on a paper towel to absorb oil. Watch them disappear.

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