In Phoenix I ate a lot of potato chips (watching people do sports always makes me hungry). Then I thought, I should learn to make my own! Here's a recipe for a baked version of one of my favorite snacks.
- 2 large russet potatoes
- 2 tablespoons olive oil plus a bit extra
- 1/2 teaspoon salt
- Check with a grown-up and wash your hands before you begin.
- Preheat the oven to 400 degrees.
- Wash and scrub the potatoes.
- Cut potatoes into 1/8- to 1/4-inch rounds. That's pretty thin, so you'll need a grownup to help. Put the cut potatoes into a large bowl, and mix with the olive oil until all the potato pieces are coated in oil.
- Pour the extra little bit of olive oil onto the cookie sheets and rub it all around with a paper towel. This greases the cookie sheets so that your potatoes won't stick when you bake them.
- Place the cut potatoes on the cookie sheets. Make sure that none of the potato pieces are touching.
- Use oven mitts when you put the cookie sheets into the oven. Bake for 15 minutes. The potatoes will just be starting to turn gold.
- This is the tricky part. Ask a grownup to use oven mitts to take the cookie sheets out of the oven and flip the potatoes over with a spatula.
- Using oven mitts, put the cookie sheets back in the oven and bake for another 15 minutes. You might need to take them out earlier, so check on the potatoes every 5 minutes. When the potatoes look golden-brown, use oven mitts to take the cookie sheets out of the oven.
- Put a paper towel over a large plate. Ask a grownup to use oven mitts and a spatula to move the potatoes from the cookie sheets to the paper towel-covered plate.
- Sprinkle the potatoes with salt. You can also try garlic salt, onion soup mix, or salt and vinegar.
- Clean up the kitchen. This will give your chips enough time to cool off before you eat them!
Tips/TechniquesUTENSILS: Knife, large bowl, 2 cookie sheets, paper towels, oven mitts, spatula, and a large plate