Grilling Season’s Here!
I don’t like potato chips. Plain, I mean. If they’re covered in sour cream & onion or salt & vinegar flavoring, then I could munch away until I practically pay someone to remove them from my sight! So, I have no idea why homemade potato chips entered my “dinner brain” and wouldn’t go away until I made them. These were delicious! For those friends of mine (you know who you are) worried about cooking in oil/”it’s not good for you”/”why would I promote these as healthy,” CHILLAX!
I promise not to make these more than a few times the whole summer.
The only flavoring on these is a bit of salt.
I believe when a recipe has less ingredients than fingers on a hand, and those ingredients are not made of chemicals, then the result can be called healthy or a healthy alternative.
Homemade Potato Chips
Potatoes–I used Russet potatoes, quantity depends on how many people you are serving and size of potatoes, I used 4 medium potatoes for 3 people.
Olive Oil–for frying, the oil was so clean that I collected it to use again.
1. Peel potatoes and slice in a food processor.
2. Heat olive oil in pan until its hot.
3. Fry potatoes in oil until golden brown, turning to cook both sides.
4. Drain on paper towels and sprinkle salt to taste. (If using other spices, sprinkle now.)
5. Serve and enjoy!