On the rare days I work at home, I like to make something special for the kids' after-school (or, in this case, after-camp) snack. Fortunately I am a masterful multitasker. Today I participated productively in a conference call while putting these oven-roasted Yukon Gold potato chips into the oven. Pretty sure no one on the line noticed. I do love that mute button.
Yukon Golds have the perfect texture for these chips - they crisp up nicely while retaining a little bit of chewy heft. Salt them generously and serve with a creamy onion dip. Figure on two big potatoes per nine-year-old boy, especially when said boy has spent the day at Fitness by the Sea beach camp paddling with dolphins and riding "the best waves of the summer, Mom!" on his boogie board.
Oven-roasted Yukon Gold potato chips
Simple oven-roasting turns out healthy, satisfying potato chips. Make more than you think you need - these go fast.
- 2 large Yukon Gold potatoes, preferably Idaho
- 2 Tbsp olive oil
- 1 tsp sea salt
Preheat the oven to 400 degrees.Rinse the potatoes, then peel them. Using a mandoline or a very sharp knife, slice the potatoes about 1/8-inch thick. Put the potato slices in a large bowl and add the olive oil and salt. Toss, making sure each slice is coated with the oil.Lay the potato slices flat in a single layer on two sheet pans, then slide the pans into the oven. Bake about 25 minutes, or until the potato slices are browned and crisp. You may have to remove some chips before others, so check every few minutes starting after 20 minutes.Pile the chips in a bowl or on a plate. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 1 after-camp snack for a hungry nine-year-old