tater chips

November 9th, 2010

Commercial potato chips aren’t usually found in our pantry here and are only purchased when they’re priced two for one.  They are less a snack and more a crumb in terms of usage and crab or shrimp cakes and assorted croquettes dredged in crushed potato chips are supremely tasty.  A commercial chip’s usefulness, however, ends there.

Homemade potato chips are another matter entirely, and no surprise, actually taste like potato.  Easily roasted to perfect crispiness in the oven, they are very nearly a diet food compared with their commercial counterpoint.  When fresh herbs are on hand, toss them in with the potatoes and while they roast, dream up a smooth and tasty dipping sauce to glorify those glorious chips.

Homemade Tater Chips

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Tater Chips

Comparatively speaking, these chips make the commercial bagged variety taste like sawdust.  Serve plain or with a selection of dips based on ketchup and sour cream.

For each serving:

  • 1 medium Russet potato
  • 1 tablespoon olive oil
  • sea salt and freshly ground pepper, to taste
  • fresh thyme or rosemary, optional

Preheat oven to 425 degrees.

Wash potato and cut into 1/8 inch slices.  Place potato slices in a zipper bag with the oil and massage bag to distribute the oil over all the potatoes.  Pour contents onto a baking sheet and scatter potato slices in a single layer.  Season lightly with salt and pepper.

Watch the chips carefully as they bake and remove chips as soon as they brown to a cooling rack.  When all chips are roasted, serve immediately or reheat the entire batch, on the rack, for a few minutes in the oven.

Copyright © Katherine Stetson, all rights reserved.