I’ve been guilty of eating a whole bag of potato chips in one setting on more than one occasion. In my defense, the bag wasn’t really all that big. Yes, that’s a flimsy excuse so I’ve been working on kicking my salty junk food habit.
Now when I get the munchies, I make my own potato chips in the oven. They’re a lot thicker than store bought chips and have much more of a potato taste. It’s quick, spicy and satisfying.
Spicy Baked Potato Chips
1 russet potato
1 1/2 tablespoons olive oil
1/4 teaspoon cayenne pepper
Preheat the oven to 450 degrees.
Thinly slice the potato crosswise into about 3/8 inch thick slices. I hand-cut mine but if you have a mandoline, you can probably get them thinner. If you do make your slices thinner, you’ll need to adjust the cooking time and/or temperature so the chips don’t get burnt towards the end of the cooking time.
Place the potato slices in a bowl. Add the olive oil, cayenne pepper and seasoned salt to taste and mix well. Spread the potatoes out on a baking pan in a single layer. Bake about 12 minutes on each side. Eat immediately with ketchup.