Potato Crisps

I am not sure how, but at some point my children decided they didn’t like potatoes.  Who doesn’t like potatoes, especially children?  Ok – well, they don’t consider French Fries to be potatoes.  Certain French Fries are – those are the thick ones where you can actually taste some potato – the thin fries that are extremely crispy and delicious – those are fair game.

What got me the most was the night I made mashed potatoes – my younger daughter told me that she ate them at school and loved them.  I made some delicious creamy ones – and she wouldn’t eat them.  I guess she prefers powdered ones – which will not be made in my home, sorry.  My older daughter is starting to eat mashed potatoes, but I wouldn’t say she loves them.

I looked at the 2 sad potatoes I had sitting in the pantry – and the word challenge was written all over them.  This was it – I was going to make potatoes in the oven that my girls loved.  I have tried roasting potatoes in every which way, and none have been successful…but this time I had an idea.  I thought if I slice the potatoes thin enough, brush them with oil, then salt them, they would probably get crispy – and maybe, just maybe, they would love them without the potatoes ever touching a deep fat fryer.

Well – I nailed it.  They LOVED these potato crisps (as we named them) – they were fighting over them – I loved it.  It was music to my ears.  And let me tell you – I thought they were pretty amazing myself…we have a new potato recipe in the house, and I have a feeling I will be making these quite a bit from now on.

Ingredients

  • 2 medium russet potatoes
  • 1 tablespoon of olive oil (or maybe more)
  • salt and pepper

Preparation

Pre-heat the oven to 400 degrees.  Line a cookie sheet with some aluminum foil  Peel and slice the potatoes about 1/8th of an inch thick.  Pour the olive oil in a small bowl and brush on the aluminum foil so there is thin coating covering the entire sheet.  Place the sliced potatoes side by side – without overlapping.  Brush more olive oil on top of the potatoes.  Sprinkle generously with salt and pepper.  Bake in the oven until they turn brown and crisp – around 10-15 minutes.  Keep checking them to make sure they don’t get too brown.  Remove from the oven, and serve!

For a printer-friendly version of this recipe, please click here: Potato Crisps

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12 thoughts on “Potato Crisps

  1. My youngest (13) won’t eat potatoes either. Not baked, mashed, fried… He doesn’t like the texture. This will be today’s after school snack – wish me luck! :)

  2. We had the same problem in our house with the kids. They used to love potatoes and now they won’t touch them. I found a similar recipe on Weight Watchers a while back (I love that they are healthy!) and we love these in our house too. Sometimes we mix it up a bit and use sweet potatoes. A little dash of cumin is fun too.

  3. These look so good! Whenever there is even a chance that potatoes might be from a box I make my whoever I’m eating with eat them first to test them.

  4. Hi,

    I tried this and some are really crisp but some are just cooked and kind of mushy in the middle(the edges are crisp). I tried it 3 times and everyone loved it but I would really like to make it crisp like in your picture! Any idea why it turned out mushy in the middle?
    Thanks!

    • I think the key to success is making sure the potatoes are a consistent thickness. I actually used a very inexpensive mandoline that my mother sent me – the potatoes all came out the same thickness, and I think that’s why they were all crispy. I would go as thin as you can, but not paper thin.

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