Week 2: Day 2 – Baked Potato Chips

23 Jul

Week Two, Day Two: Baked Potato Chips

After yesterday’s beet chips catastrophe, I wanted to try to redeem myself and my ability to make chips.  I decided on the potato.  Again, there are a ton of recipes online for baked potato chips, but I settled upon adapting Martha Stewart’s Baked Potato Chip Recipe combined with this recipe from iVillage.


Sliced potatoes using a knife, not a mandolin.

Like yesterday, only three ingredients were on my list; potatoes, extra virgin olive oil, and salt.  I could do it!

The recipe is as follows.


  • 2 medium waxy potatoes, peeled or unpeeled (I used unpeeled – I like the skins.)
  • 1 tablespoon extra virgin olive oil
  • coarse salt


  • Preheat oven to 400 degrees.  Spread parchment paper on two baking sheets.
  • Using a mandolin (I don’t have one – I used a knife) slice the potatoes to approximately 1/16 inch.
  • Pout the olive oil into a bowl.  Using a pastry brush (I used my fingers), lightly coat the potatoes with the oil.  (Add a pastry brush to my “Abby would like” list)  Sprinkle with salt.
  • Arrange potatoes in a single layer onto the prepared baking sheets.
  • Bake, rotating sheets halfway through, until the potatoes are crisp and golden brown.  About 30 minutes.
  • Take out of the oven and allow to cool on a wire rack.  Chips will continue to crisp as they cool, and should stay fresh in an airtight container for several days (see my reflection below).

Baked Potato Chips fresh from the oven.


Today was a much better day!  The chips tasted as wonderful as I expected!  Most of the chips crisped nicely and tasted like a potato chip.

Several learning points:

  • Buy a mandolin, even a cheap one, to see if it works better.  I just googled them online and found a cheap one for $10.
  • The chips will finish at different times, as they are cut at different thicknesses (no matter how hard I tried!)  That means you must keep a steady eye on the chips, removing them as they crisp.
  • Try next time with different seasonings.  Barbeque, rosemary, sour cream and onion?

The one thing that was upsetting was that my chips did not stay crunchy through the night.  I am not sure if it is because it is summer and close to 100 degrees outside, therefore making my apartment quite steamy?  Or whether the container I stored them in was not “airtight” enough.  Possibly I should have let them cool for longer before storing them.  Who knows?!?  Tomorrow I will be making sweet potato chips and will experiment with some alternatives and will keep you posted. (get it?!)

My thought: I am going to make a different type of chip each day this week to see which, if any, work best.


Thanks for reading!


2 Responses to “Week 2: Day 2 – Baked Potato Chips”

  1. Shannon July 24, 2013 at 11:12 pm #

    Tried a “School’s Out For Summer” inspired dinner tonight (homemade baked falafel and hummus) and it was a big hit! Thank you! Also, because it is me, I have to warn you that mandolins are a little dangerous, be careful!

    • abbyrote July 25, 2013 at 10:13 pm #

      Thanks, Shannon! Glad I was able to inspire you.
      I’ll be careful of the mandolin!


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