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Crispy, crunchy Homemade Salt & Pepper Chips. This chips are sliced thinly for extra crunch and then baked to perfection—the healthy way to enjoy your favorite salty snack!
I think I shall start every Friday post that way from now on, deal? In exchange for my annoying FRIYAYAYAYAY, I made you chips, so hopefully they make up for it. I mean they should—they’re HOMEMADE CRISPY CRUNCHY SALTY POTATO CHIPS for goodness sake.
When it comes to the salty vs. sweet battle, sweets win every time in my book. Chocolate, vanilla, coconut, cinnamon, hazelnut, chocolate….did I say chocolate? I love sweets. My love of sweets stems from my childhood and is entirely my moms fault. She always had homemade cookies in the house, making my brother and I turn our noses up at store bought cookies (as any smart kid should). A lunch wasn’t a lunch without a cookie in it, and dinner without dessert was essentially pointless.
With that said, there are a few salty foods that get me equally as excited as sweets do, one of them being salt and pepper potato chips. Have you tried the store-bought kind? I would never hate on them—they’re amazing—but homemade chips are better AND better for you (kind of like the homemade version of everything…).
On THAT note—meaning on a completely different note—Miguel and I attended a birthday bash last night at our wedding reception venue and it was so much fun. The birthday was for the venue—like, it was the venue’s birthday—complete with food and wine and live music. Of course we had a great time and loved getting a chance to re-envision our special day. We got a feel for where the band could play (ya know..the band that we haven’t booked yet), and where the food could be set up and the cake and the tents and whatnot. It all still seems so surreal, but the closer it gets the more I start to believe it. It’s exciting!
Also side note: the band played “Why Georgia” by John Mayer and I died a little and made Miguel listen intently. Are you familiar with the song? If not GO LISTEN TO IT NOW and if you hate John Mayer then at least look up the lyrics because they are everything. Oh and you better not hate JM, he is my secret lover.
Oh wait, where was I…
CHIPS ON CHIPS ON CHIPS. That’s right. Ok so if I’m being honest, you really should use a mandoline to make these. A lot of people will tell you that you can thinly slice them with a knife—and you can—but it’s a LOT easier with mandoline and a lot more precise as well. Just add that to the list of “kitchen ingredients you didn’t know you needed but clearly do”. I’ll state it again in the directions, but I set my mandoline to 1/8” and found the chips to be juuuuust right. Just a little tip from me to you!
Oh and good luck not eating these all in one sitting..just sayin’!
- 2 russet potatoes
- 1 tbsp olive oil
- Salt & pepper
- Preheat oven to 450°.
- Scrub both potatoes and then, one by one, run them through your mandoline on the 1/8" setting.
- Place potato slices in a bowl and drizzle with olive oil, salt and pepper.
- Spread slices out on two baking sheets and then place them in the oven. You may need to switch the baking sheets out half way through (top sheet move to the bottom and bottom move to the top).
- Bake for 20-30 minutes, removing chips as they start to turn crispy.
- Sprinkle with extra salt and pepper and enjoy!