Photo by Quentin Bacon
If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that brings them to another level, but they are also delicious simply salted.
Nonstick cooking spray
2 large russet potatoes (about 1 ¼ pounds total), unpeeled
1 tablespoon olive oil
2 teaspoons sweet Spanish smoked paprika
½ teaspoon salt
Preheat the oven to 400F. Spray two baking sheets with cooking spray.
Slice the potatoes using a mandoline into very thin (1/16-inch) rounds.
Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.
In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.
Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking try, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.
Makes 6 servings
Serving size: About 10 chips
Per serving: Calories 120; Total Fat 2.5g (Sat Fat 0g, Mono Fat 1.7g, Poly Fat 0.3g); Protein 3g; Carb 23g; Fiber 2g; Cholesterol 0mg; Sodium 200mg
Excellent Source of: Vitamin B6
Good Source of: Potassium, Vitamin C
Copyright 2016 Ellie Krieger All rights reserved