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.
- 2 medium russet potatoes
- 1 tablespoon of olive oil (or maybe more)
- salt and pepper
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!
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12 thoughts on “Potato Crisps”
These look amazing! Unlike your kids, I’m a potato addict, so I’ll definitely be trying these. Thanks for the recipe!
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! :)
How did they turn out??
A potato lover like I am, won’t be able to resist this crips!
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.
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.
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?
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.
They look perfect! Kids are funny. Mine don’t like spagetti! weird. ;)
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My mom just bought me a mandolin that would be perfect for this! Thank you!
Looking forward to making these!
These look so good.
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