Oven-Baked Cave Chips

This recipe was honored with a FoodBuzz Top 9!

INGREDIENTS

2 Russet Potaotes

2 Cups Water

2 Tablespoons Olive Oil

2 Teaspoons Salt

Seasonings to taste

RECIPE

Scrub potatoes well and rinse with cool water. LEAVE THE SKIN ON!

Cut potatoes in half, crosswise. Slice thinly with food processor and slicing disk.

HINT #1: You can use a mandolin, or even a sharp knife, to carefully slice the chips as thinly as possible by hand. But, when someone like the Cave-in-laws give you a food processor for a gift, this is a great recipe to break it out for! Plus, it makes life a whole lot easier!! Be sure to put the flat cut side of the tater down into the processor for more uniform slices.

Place water and salt into a large bowl and whisk until salt is dissolved. Place potato slices into the saltwater and let sit for 20 minutes. Then, drain well in a colander.

When potatoes are completely drained, place back into large bowl, add olive oil, and toss gently until all slices are evenly coated.

Preheat oven to 450°. Lightly coat two cookie sheets with non-stick spray. Arrange slices in a single layer on the cookie sheets. Place into oven for 12-15 minutes (depending on your oven and altitude).

When chips are golden brown and crispy, remove from oven. Immediately place into a bowl and lightly season to taste, toss gently.

HINT #2: If chips haven’t cooked evenly, remove the browned ones and return the rest to the oven for another couple of minutes until done.

HINT #3: For these, I used Garlic Salt for seasoning. But, you are only limited by your imagination as to what you can use. Dried Italian Herbs, Onion Powder, Parmesan Cheese, Cayenne Pepper, even the cheese seasoning from a box of mac & cheese will work well on these.

Serve as a side dish to your favorite sandwich, hamburger, hot dog, or just as a delicious snack. Enjoy!

Prep Time = 30 minutes

Cooking Time = 12-15 Minutes

Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.