29 Jan RECIPE | EASY POTATO CRISPS
Being married to an Irishman means perfecting potato recipes both basic and complex. Our go-to recipe is these easy potato crisps that can be served warm or at room temperature. We love to make these for parties, paired with this Vegan Caramelized Onion Dip. It is always worth the extra effort instead of buying store-bought potato crisps. The trick to this recipe is using the right type of potato: the Russet.
INGREDIENTS
4-5 large Russet potatoes, peeled
5 tablespoons extra virgin olive oil
salt and pepper to taste
INSTRUCTIONS
1- Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
2- Peel potatoes and slice on the 1/8″ mandolin setting. Rinse potatoes in very cold water until water runs clear. Pat potatoes dry.
3- Add potatoes to a bowl and toss with extra virgin olive oil, salt and pepper, making sure every potato is coated in oil.
4- Place potatoes in a single layer on the baking sheet. Place in the preheated oven and bake until golden brown and crisp. Ovens vary, but start at 12 minutes and double check every 2-3 minutes after as they can go from golden to burnt in a minute. Flip after 12 minutes and cook for a remaining 3-5 minutes until golden crisp.
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