About a Chip
May 6, 2009 A favorite question to ask a pregnant lady, especially one so obsessed with food like I am has been:
Are you craving anything??
Yes, despite my best efforts to stay on a healthy menu I've gotta admit it... Sometimes all I want to eat is a gigantic bag of Ruffles! Not one of those 3-4 serving size bags either...I'm talking Costco-sized, feed a family of 4 for a week-sized bags!
My fight against these cravings has led me to make my own chips, (of course, No Deep Fryer Required). These are best eaten fresh out of the oven, warm and crispy, and the plain ol' potatoes can be substituted with anything from sweet potatoes to parsnips! The key to Homemade Chips is to slice them very thin (a bit before paper thin).
Preheat your oven to 425 degrees, spray a lined cookie sheet with oil, lay your chips in a single layer, spray again with oil, then sprinkle with some coarse salt and pepper (we also added dill to these, and the other options are endless...just picture all the flavors in your local grocery store's chip aisle). Depending on moisture content, how thin you've sliced your chips, and how crispy you like them, these little ones can take anywhere from 25-45 minutes.
I advise you to make a couple trays at a time as they disappear quickly! Enjoy!