Wow...so baked chips are not for the faint of heart. I've never baked chips (or fried them for that matter) and I had no idea how time consuming it was. I gave my mandolin away at a white elephant Christmas party last year, which is unfortunate because it would have really come in handy yesterday. I had to manually cut the potatoes and beets, which wasn't a big deal, except that they were different sizes and so they all cooked at different times. Anyway, they were super tasty and I think I'll do it again, I just think it would be way easier with a mandolin. Here is the recipe if you want to brave making these tasty treats.
2-3 russet potatoes (peeled and sliced thinly 1/8 inch-ish)
1 large beet (peeled and sliced thinly)
Any other root vegetable you have on hand (sweet potatoes, parsnips)
Place the slices in a large bowl, and drizzle with olive oil. Sprinkle with garlic salt and pepper to taste. Arrange on a baking sheet in a single layer. Bake at 375 degrees until they veggies are golden brown or about 15 minutes, turn once.
Enjoy!
If you want to try cutting them again by hand, I have a Pampered Chef crinkle cutter if you'd like to borrow it!
ReplyDelete-Tre Wilbanks
I would love to borrow it! Thanks!
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