Tater Chips

© Katherine Stetson

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.