Potato Chips

If there is one thing I'm a big fan of, it's potatoes.  I like them so much, I gave them up for lent one year.  I think this came about the year after I stopped eating meat, so needless to say I was a tough kid to feed for those 40 days.  So  potatoes, I love them.  "Po-ta-toes!! Boil 'em, mash 'em, stick 'em in a stew. Lovely big golden chips with a nice piece of fried fish".  (I think over the past 10 years of knowing Paul I've heard him and his best friend quote Lord of the Rings more times than I can count).  Is there a bad way to prepare a potato? I don't think so, but these chips surely top the list as one of my favorite ways.  


Extra virgin olive oil

4-6 Potatoes (I used Yukon Gold, but Russet would work well too, or whatever is on hand)

Salt & Pepper


Preheat oven to 350F.  Scrub your potatoes, and slice them to 1/8" thick.  I like my mandolin for the job, but a knife can also do the trick.  As you are slicing throw them all in a bowl of ice water.   Then pat all the potatoes dry and toss with olive oil.  Just a drizzle and toss, you can always add more to get them all coated.  Arrange in a single layer on an oiled pan or 2 and bake for 25-30 minutes.  Watch them closely toward the end, they can burn fast.  Season while still hot, and enjoy!