Oven – fried potato chips

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

It wasn’t my turn to cook, being a Sunday. Sunday is daddy-in-the-kitchen day. But my husband is such a cheat when it comes to cooking. If we don’t eat out, he has a never-ending supply of SPAM. And we were supposed to eat out tonight but one thing led to another and I ended up buying ingredients for buko (coconut) pie which would not have survived had we driven to the city for dinner. In short, we went back home and my hubby prepared some pork steaks.

oven-fried potato chips

My contribution was a side dish of oven-fried potato chips. The inspirations came from Elise’s recipe, a suggestion from one of her commenters and from a bottle of mixed herb seasoning. Elise’s oven-fried potato chips were cooked with butter. One of her readers used olive oil and shared the information that olive oil worked as well as butter. Still, it sounded too plain for a mother whose daughters are nothing short of experts about anything related to fried potatoes. I decided to season my oven-fried potato chips not only with salt but with herbs as well. For more details about the herbs I used, click here.

oven-fried potato chips

For the oven-fried potato chips, you will need large potatoes, the kind used for making French fries. Wash them well, scrubbing the skins to remove all traces of soil. Slice them thinly, about 1/8-inch and without removing the skins, then brush both sides with olive oil. Arrange on a baking sheet in a single layer. Sprinkle with salt and herbs. Bake in a pre-heated 190oC oven until nicely browned.

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