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Baked Tater Chips

July 20, 2012

It’s time to clear out the fridge again!

Steamed ALL the vegetables.

Well, not all of them.  I saved the potatoes for something else (oh, no you don’t, there will be no extension of the “is they or ain’t they” debate here).


Red and yellow taters, sliced über thin with the mandoline slicer, tossed lightly in olive oil and baked.

I did some on convection bake and some regular baked just to see the difference.  As expected, the convection batch cooked quicker.  Otherwise, it amounts to the same thing.  Awesome baked chips.

After baking at 400 for around 20 minutes, I tossed them with some pink sea salt, paprika and chili powder.  I always did love those Jays Hot Stuff chips when I was a yute.  Still do, but…I try to avoid them now.  Having slicked up red fingers was fun then.  Not so much now.

As to the timing, it’s pretty variable.  The key is getting them very thinly sliced.  This is what the mandoline is for.  You won’t get them nearly thin enough otherwise.  At least not without a ton of swearing and blood.  Normally that would be a great night out for me, but not what I was looking for here.

Anywho, I suggest you keep a tight eye on them toward the end of the baking time.  Watch them curl up a little around the edge.  Being thin as thick ass paper, the turn from DAMM, THOSE IS JUST RIGHT to OH FUCK, CHARCOAL will happen quickly.

6 Comments leave one →
  1. July 20, 2012 5:55 PM

    This sounds amazing!! Loved the post-very fun!

  2. July 20, 2012 6:21 PM

    Looks like heaven!

  3. July 20, 2012 8:20 PM

    Yummy! Now make me some!!!

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