I don’t know anyone who doesn’t like potato chips, though the store-bought version is often a guilty pleasure. We all know the health hazards they present–transfats, high sodium, etc. But they’re just so…well, good!
Fortunately there are options. Making oven-baked potato chips isn’t very difficult, especially if you have a mandoline for slicing them thinly and quickly. (Be careful, those things are sharp! Use the hand guard.) The other trick for success is to watch the chips carefully in the oven. They go from done to burnt in seconds.
For an even healthier–and tastier–alternative, try using sweet potatoes. The color and texture are beautiful, and the flavor adds a note of roasted sweetness that is memorable.
- ¼ c. butter (Breckinridge Farm, Everson)
- ½ tsp. salt
- 1 lb. (about 3 med.) sweet potatoes or Yukon Gold potatoes (Half Acre Farm, Ferndale)
- 2 tbsp. grated cheese, if desired (I used aged Gouda from Appel Farms, Ferndale)
- Preheat oven to 425 degrees F.
- Peel sweet potatoes and slice into very thin slices (1/8 inch thick). Arrange evenly on a metal cooling rack placed over cookie sheet.
- In small saucepan, melt butter. and stir in salt. Brush butter mixture lightly over potatoes.
- Bake or 12 to 15 minutes or until crisp and golden. Watch carefully! Chips can go from undercooked to burnt very quickly.
- Sprinkle chips with grated cheese, if desired. Serve immediately.
Serve with Locavore Onion Dip for a nice appetizer, especially for holiday entertaining.
Appel Farms Cheese Shoppe, 6605 Northwest Road, Ferndale
Community Food Co-op, 1220 N. Forest St. or 315 Westerly Road, Bellingham
Half Acre Farms, 6211 Northwest Rd., Ferndale
Terra Organica, 1530 Cornwall Ave., Bellingham