The original potato chip recipe was created in Saratoga Springs, New York by George Crum after having a customer continually send back fried potatoes because they were too thick. Since they have become the addictive unhealthy choice of many as a snack.
We have been baking our “rustic” crisps for years, but were never truly satisfied with the results. Inspiration came all at once. Our secret is to “blanch soak” the sliced potatoes. Whether you do them thin or rustic is up to you. Take this recipe and run with it. Use your favourite seasonings.
2 medium russet potatoes, sliced with a mandolin 1mm (for very thin) 2mm (for rustic)
1 tablespoon/15ml oil
1/4 teaspoon/1ml Sea Salt
1/2 teaspoon/2ml coarsely ground black pepper
Pre-heat your oven to 450F/232C/Gas 8
Place your sliced potatoes into a large bowl. Pour in just enough water to cover the slices. Gently move them around with your hands. Drain the water to remove excess starch. Place the potatoes back into the bowl. Pour boiling water to just above the top of the now drained potatoes. Let sit for 2 minutes for thinly sliced and 4-6 minutes for the thicker ones. Drain the water again. Place the slices on a clean tea towel in one layer. Blot the top with paper towels to dry. Dry out the bowl and place the oil, salt and pepper in it. Add potatoes and toss to coat evenly with the seasoned oil. Line a baking sheet with parchment paper for aluminum foil (for easy clean up) Place the potatoes in one layer on the baking sheet. Place them in the top third and bottom third of the oven. For thin sliced potatoes time for 10 minutes and rotate top to bottom cooking for 5-10 minutes longer. For thicker slice potatoes 15 minutes cooking for 10-15 minutes longer. Be sure to keep an eye on them as ovens cook at different temperatures.
Remove from oven and enjoy. Store extra in tightly sealed plastic bag.