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. Serves 4 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.
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.