October Feature: Anima Kinsi & Husband Quote

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Hey Everyone, today, my personal friend, Kinsi is going to share an awesome recipe with you. She blogs over at Anima Kinsi and Husband Quote! Stop by and show her some love.. and check out this awesome recipe!...Hey there, Spicy fans!I’m here once more to lead you on another culinaryadventure, except this time, you get to eat it- not read it!I’m here to show you how to create homemade potato chipswith only three ingredients; no frying required!
I whipped these up the other day when my husband was in afunk.  If there’s something that will bringcheer to a stressed-out hubby, it’s buttery, salty,some-are-chewy-and-some-are-crispy POTATOES! This is a great way to use up those potatoes that are “onedge” and ready to be used now or else!Waste not, want not.With only three ingredients, how can you go wrong?

Here’s what you’ll need:
 -         vegetable peeler-         cutting board-         knife or mandoline slicero Asantoku or chef’s knife is prefereable: the bigger, the better for fast andeven slicing.-         paper towels-         microwavable bowl-         pastry brush-         baking sheet(s)-         spatula-    potatoeso   Iused 8 baby red potatoes, since that’s what I had on hand. -         2 Tb unsalted butter-         kosher saltYour first step is to peelall of those lovely potatoes.  I waitto preheat the oven until after this step, because it is admittedly the mosttime-consuming part of the whole process (at least for me).Don’t worry about getting every single eye out of thepotatoes beforehand.  The goal here isjust to get the skin off so that your potatoes roast evenly.
Since there is no frying required to get these lovelies allnice and crispy, your oven will need to be hot, hot, HOT for these puppies;about as hot as the 3^rd level of Dante’s hell.  Set that bad boy to 500° and get to slicing!Now it’s time for slicing!  Since I was working with a smaller potato, I cut them on thediagonal to give the slices more surface area (and a delightful oblongshape).  You’ll want your slices to beabout 1/8 in. thick; this is why amandoline would be nice.  Forgive myarchaic ways.                                               As you cut, lay eachslice on top of a paper towel.  I’vefound that 1.5 paper towels = 1 standard household cookie sheet.Now that you’ve covered your paper towels in potato slices, press another layer of paper towels overthe top of them, applying pressure and soaking up any residual moisture.

That’s right- no slimy potatoes allowed.  You want them good and dry so that they crispup nicely!Next, melt the butter(a couple tablespoons) in a microwave-safe dish.  Increments of 10-20 seconds will do.Dip your pastry brush in that liquid gold, and brush a thin, even layer over your bakingsheet.  This will help your potatoesto 1) come off of the sheet after baking easily, and 2) crisp and brown on bothsides. Now it’s time to lay your potato slices out on the baking sheet.  If your slices are uneven because you’re an old-fashioned Neanderthal knife-user like I am, then try to put thicker and larger slices around the edges.  Smaller/thinner slices will cook more slowly in the center.
Guess what we do after placing our slices down? Oh yeah, we brush them with butter! You don’t wantso much butter that it’s pooling up on the potatoes- just enough to make themgood and shiny!Now place the pan in the oven.  I find that keeping it on the bottom to middle rack is mosteffective.  Any higher and they WILLburn.Keep an eye on them: at 500°, your oven is ready to take aperfectly yummy chip somewhere scary in a matter of minutes.  15minutes or less will do! As soon as they come out of the oven, salt them babies! Take a healthy pinch of kosher salt and hold itup high, sprinkling evenly over the chips. That hot, bubbly butter layer will hold the salt better than if youseason them cold.
Scrap up the chipswith a spatula and…Voila: a warm plate of simultaneously crispy/tenderchips.  I usually make two batches, sincemy husband doesn’t like to share them very much!I hope you enjoy!Don’t be afraid to get creative! These chips are so simple,they beg to be messed with.  Heck, Ithink a good handful of blue cheese and a sprinkle of hot sauce would begreat.  Maybe you can season them withfreshly ground pepper.  How aboutrosemary and lemon zest?
Come visit me over at http://animakinsi.blogspot.com formore food fun. I will soon start aMeat-Free Friday post! Also, feel free to drop by http://husbandquote.blogspot.comif you’re looking for a laugh, and more husband-inspired moments.
<3+ Kinsi