Peperoncino Garlic Potato Chips
Peperoncino Garlic Potato Chips
Print Recipe
|
Enjoy with Cilantro+ Onion Aïoli alongside burgers or mussels.
Peperoncino Garlic Potato Chips
|
Print Recipe
|
Enjoy with Cilantro+ Onion Aïoli alongside burgers or mussels.
| Servings | Prep Time | Cook Time |
| 6side servings | 20minutes | 20minutes |
| Servings | Prep Time |
| 6side servings | 20minutes |
| Cook Time |
| 20minutes |
Ingredients
- 2 medium russet (baking) potatoes about 1 lb total
- 2 Tbsp Frescolio Garlic Infused Olive Oil
- 2 Tbsp Frescolio Peperoncino Garlic Agrumato Olive Oil
- sea salt to taste
Servings: side servings
Units:
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Ingredients
Servings: side servings
Units:
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Instructions
- Preheat oven to 400°F. Position oven racks in the top and bottom thirds of your oven. Line two large baking sheets with parchment paper.
- Slice the potatoes using a mandoline into very thin slices. If you don't have a mandoline, slice them as thinly as possible with a sharp knife. Work in batches, slicing about half a potato at a time. Proceed to the next two steps till your first batch is coated in oil before beginning the next batch.
- Pat the potato slices dry between sheets of paper towel. It may be tempting to skip this step - don't! It gives the chips their crispy texture.
- Toss the potato slices in a bowl with 1/2 Tablespoon of each of the oils. Use your hands to rub the slices with the oil so each slice is coated. Arrange the slices in a single layer on a baking sheet. Sprinkle generously with salt.
- Begin slicing the second batch of potatoes and continue till the second batch is on parchment paper.
- When two sheets are full, bake until golden and crisp, switching the racks and rotating the pans halfway through baking time for a total of about 20 minutes. Small pieces may cook quickly, so remove them when they are done, leaving larger pieces to finish.
- Remove to a plate and allow to cool. Continue with the next two batches.
- Chips keep for one day. Store them in a paper bag or loosely wrapped in wax paper.
Recipe Notes
Enjoy with Cilantro + Onion Aïoli alongside burgers or mussels.
This recipe uses the Peperoncino Garlic Agrumato EVOO and Garlic Infused EVOO. You could also try it with a Varietal EVOO or Rosemary Infused Olive Oil or any combination thereof!