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by Caitlin Saniga | photos by Joel Hawksley

The Italiano

I tried The Italiano (front) and Joel tried the Salt & Vinegar on our last day in Asheville.

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by Caitlin Saniga

The secret to getting crispy chips is cutting the potato as thinly as possible and using minimal olive oil. Some of my chips came out a little soggier than others, and I think those were the more thickly sliced ones. Still delicious.

  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 3 russet potatoes, cleaned, skin on, cut into 1/8 inch thick rounds
  • large bowl of cold water
  • 1 1/2 tablespoons herbes de Provence
  • 1 teaspoon salt
  • cooking spray

My rounds are probably arranged too closely together. For crispiest results, spread them so there's no overlap.

Heat oven to 400 degrees. In the meantime, heat a small skillet and add the oil and garlic. Cook over medium to low heat for about 5 minutes, trying to get as much of the garlic into the oil. Remove the garlic, and reserve the oil, removing from the heat.

Make sure you thinly slice your potatoes. This is great practice with your knife skills. Once all of your potatoes are sliced, add them to the cold water, making sure they are all submerged. Let them sit in the water for about 20 minutes. Drain, and place them on a large towel, making sure you pat them dry.

Add the potatoes to a large bowl, adding in the oil, salt, and herbes de Provence. Toss the potatoes making sure you evenly coat them with the seasonings.

Spray a large sheet tray with cooking oil. Add the sliced potatoes to the sheet making sure not to overlap or crowd. Place in the preheated oven and cook until a nice golden brown, being careful not to overcook them as they will get bitter. These take about 20-26 minutes in the oven.

Quickly remove, adding them to another bowl and toss with a pinch of salt. Serve warm or place them in a brown paper bag for later use.

Makes a ton.

Recipe adapted from: Simple Comfort Food

Photos: Caitlin Saniga

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