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Recipe
OVEN-FRIED POTATO CHIPS WITH SMOKED SALT Recipe
| Prep time: 30 Minutes | European |
| Cook time: 30 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 80 | 66% |
| Total Fat 9.05g | 11% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 224mg | 6% |
| Total Carbs 9.3g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.42g | 0% |
| Protein 1.08g | 2% |
Ingredients Convert Measures
- 2 baking potatoes, about 1 pound, unpeeled
- 4 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- ½ to 1 teaspoon pimenton
Directions
- Using a mandoline or a knife, cut the potatoes into paper-thin or 1/16-inch slices and place in a bowl of cold water. Soak for 20 minutes. Drain and completely dry with on paper towels or spin dry in a salad spinner.
- Preheat an oven to 350°F. Line 3 to 4 baking sheets with parchment paper. Place the potatoes in a bowl and drizzle with the oil. Season well with salt and pepper. Toss well to coat the potatoes with oil, salt and pepper. In a single layer, place the potatoes on the baking sheets. Bake, turning the potatoes, until golden and crispy, 25 to 30 minutes.
- In a small bowl, combine 1 teaspoon kosher salt and the pimenton to taste and toss together. When the potatoes are done, place them in a bowl and toss with the smoked salt.
