Saturday, April 21, 2012


I'd already decided on an appetizer to take to the Kendrick Place Reunion tonight--crostini made of grilled Harry's challah bread, peppered goat cheese, and Blackberry Farm's pickled beets & strawberries--but I noticed three potatoes that needed to be used and thought: What party isn't improved by a bowl of homemade potato chips?

Besides potatoes, the most essential thing is a mandoline for thinly slicing the unpeeled potatoes.

Preheat to 375. Spray baking sheets with olive oil and place potato slices on baking sheets. Don't crowd the slices; this is very important.

Bake 10-15 minutes. I usually bake multiple pans at once. You don't have to turn the slices, but you may want to rotate the pan about halfway through. And watch them--they cook quickly.

Put the slices on pages of newspaper and sprinkle with sea salt.

Store them in an air tight container and serve.

There were a few left, but, trust me, they're gone now.

Homemade baked potato chips. That's what we're having.


  1. Awesome, Gay! Making me want to buy a mandoline!

  2. A mandoline is not as essential as those herb shears I recommended to you last year, but when you need something sliced thinly, a mandoline is what you need.