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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