Classic Idaho® Potato Oven Fried Chips
In our house savory reigns over sweet, leavening me always looking for savory snacks that are both healthy and delicious, which is why this recipe for oven fried potato chips is a favorite in our house any time of year. The recipe takes a little trial and error, so don’t get frustrated if the first time you make it your chips are either too crispy or a bit undercooked, once you get the knack of it you will be hitting a home run with this dish and never look at bagged chips again.
- 1 pound of Idaho® Russet potatoes
- 2 tablespoons of olive oil
- generous serving of infused salt
- 1 cup of Kosher salt, flaked or coarse
- 1 sprig of dried thyme
- pinch of dried rosemary
- 2 leaves of dried sage
- 1 inch long dried lemon peel
- Preheat your oven to 400° F and slice your potatoes no larger than ¼ inch in thickness (the thinner the slice, the easier it is for them to burn, the larger the slice, the harder it is for them to cook evenly).
- Toss your sliced potatoes into a mixing bowl, and then coat with olive oil and a pinch of salt. Once fully coated, place each slice on a pre-greased parchment sheet onto of a baking sheet, ensuring that the potatoes are not touching before placing in them in the oven.
- Bake them for 10 minutes, and then rotate the potatoes, turning them to ensure even baking. Repeat for 30 minutes, or until they are crispy and golden brown.
- While the potatoes bake, add the salt ingredients to a food processor and blitz until fully blended. Pour into an airtight jar.
- Remove the potatoes from the oven and generously sprinkle with the salt, allowing them to cool to the touch before eating.
Time Saving Tip: Peeled or unpeeled, the taste is great. If time is not on your side, skip the peeling to save time in the kitchen.