Oven Baked Spiced Potato Chips
We didn't realize how easy it was to make your own potato chips until we were inspired by our friends over at New York Shuk to give it a go! Not only are these chips super tasty, they are also much healthier than frying them.
The most important thing you need to know about this recipe is that if you don't have a mandoline at home - go and buy one now! It is one of the most important kitchen tools we own. Just be careful not to slice off the top of your thumb (we've made that mistake more than once......ugh!).
6 large potatoes (Russet work best)
3 tbs olive oil (or olive oil spray)
2 tbs Togarashi or our Za'atar spice (or any other spice you happen to have in your pantry, We tried this recipe with a mix 'n match approach, by including 1 tbs New York Shuk's Hawaij spice which was delish!)
1. Pre-heat oven to 400 °F.
2. Using a mandoline, slice potatoes into thin rounds and place in a bowl. Add cold water to cover and stir to release the starch. Drain water and repeat this step until the water runs clear.
3. Pat potatoes dry with kitchen towel paper to absorb any extra moisture.
4. Add olive oil and spice mix (or use olive oil spray if preferred) and toss (we use our hands) so that each of the potatoes is well coated in both spice and olive oil. We did a half and half of two different spice blends.
5. Place potatoes on a parchment lined baking sheet (try to space them out, but slightly overlapping is also fine). You will probably need two baking sheets for this.
6. Bake for 30 mins or until golden. Check to make sure your chips aren't burning close to the 25 min mark (although we do like ours extra crispy!).
7. Check seasoning and add a pinch of extra salt, if necessary.
8. Devour on their own or serve on a plate with a lemon tahini dipping sauce!