Potato Chips

I love when I get into my kitchen and things really go my way. Let me be clear though, they go my way because I end up with a delicious snack, not necessarily because everything is going smoothly. Like today when I seriously couldn't figure out how to crack an egg without getting the shell into the bowl as well. But I digress...

So originally my homemade potato chips started as potato slices for a potato crusted quiche I wanted to try out (thanks Tasty that was amazing). My family loves breakfast for dinner, but we're not really huge into carbs. There's no dietary restrictions or anything like that, nor do we consciously choose to not eat carbs, we just don't tend that way. When I found this recipe that utilized potatoes for the crust of the quiche, I knew I had to try it, and you should too because it's amazing.

After I got the quiche assembled, I realized I had left over potato slices and it was snack time so I thought well now's the time to see how homemade potato chips turn out. Let me just say, I should've saved more slices of potato because those little suckers are AMAZING. If you're a fan of savory food like me, this is one you definitely have to try. 

A word to the wise though before you check out the recipe: if the you can actually smell the potatoes while they're in the oven, then they're cooked and you better take them out so they don't burn.

Potato Chips

Prep Time: 10 minutes

Cook time: 15 to 20 minutes

2 lbs. russet potatoes, peeled and sliced thin

2 tblsp olive oil

1 tblsp salt

1 tblsp pepper

1/2 tblsp paprika

Preheat your oven to 425 degrees and line a cookie sheet with parchment paper. Slice your potatoes using your mandolin, or if you're courageous just got for it with your knife, so they're around 1 centimeter thick (think thick potato chip).

Place in a bowl, add in the olive oil and your spices and toss until everything is evenly coated. Lay the slices onto the parchment paper in a single layer and bake for 15 to 20 minutes, flipping halfway through.

Once cooked, take them off of the parchment paper and lay them on a paper towel so they can "dry", sprinkle with a little more salt if you would like and serve once cooled! Enjoy!