June 8, 2011

Bet you can't eat just one...

This is another recipe from my childhood. I'm not sure where my Mom got this one, but I have fond memories of her making them in our old blue kitchen. So now I make them in my red kitchen!

They are a healthier version of potato chips, and a great side dish for a dinner. It's easy to throw them in the oven while you prepare the rest of the meal, but they are dangerously addictive. I nibble my way through the extra-crispy ones while I wait for Alex to come home.

Baking potatoes, approx. 1/2 potato per person
Olive oil (the spray is better)
Other seasonings, optional (Old Bay, Rosemary, Thyme, etc...)

Preheat oven to 400.

Slice the potatoes very thinly, making sure to keep the slices even. Spread them out in a single-ish layer on a baking sheet and LIGHTLY coat with olive oil. (Too much oil and they remain soggy. That's why I like the spray!) If the slices overlap slightly, it's okay. Sprinkle with salt, pepper and any other seasonings you want to use.

Bake for approx. 15-20 minutes, until the potatoes are lightly browned and crisp. Thinner slices might burn a little, but you can remove them and continue cooking the rest.