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Farm-Fresh Baked Potato Chips

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“This is for the calorie-conscious snacker! You'll love the salt and crunch without all the fat! Use a mandoline or the long skinny blade on your box or flat grater (by hand) to get the slices real t-h-i-n! The original recipe comes from Karen Solomon's *Jam It, Pickle It, Cure It* c2009--excellent back-to-basics cookbook!”
READY IN:
50mins
SERVES:
1
YIELD:
1 medium serving bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300; oil 2 large baking sheets with veg oil; set aside.
  2. Scrub, dry, slice potatoes (1/16-inch thick); peeling is optional.
  3. Arrange slices in a single layer without touching if possible.
  4. Bake 40 minutes (thoroughly dry).
  5. Sprinkle with salt (I use popcorn salt--it's thinner and sticks better).
  6. Transfer to wire rack; cool completely (or eat warm).
  7. Store in airtight or plastic container.
  8. VARIATION: try some of the flavored popcorn salts or make up a "barbecue chips" concoction (for sweet zippy-ness).

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