Yesterday I went to Joanne’s to get supplies for this Sunday’s Easter egg hunt (more on that later). I strolled in hoping to pick up some extra plastic eggs, pastel-colored ribbon, and maybe a little more candy for the baskets. So you can imagine my surprise when I arrived at the seasonal aisle to discover – four days before Christ has risen – ALL of the Easter garb had been moved to the clearance aisle and replaced with…
wait for it…
Fourth of July paraphernalia.
Really? We’re doing this now?
Apparently mass-market retailers want you to know that the time to start planning your Fourth of July picnic is TODAY. I was saving this post for late June, but clearly I’m already behind. So without further ado, here’s a festive little recipe for baked red, white & blue potato chips. They’re easy, healthy (mostly), and super yummy & popable. Best to make more than you think you’ll need, as I’ve seen cookie sheets full of them disappear in nanoseconds!
Plus, I love buying these potatoes from the farmers’ market. Freshly scrubbed, they’re so pretty… like polished river stones.
Red, White & Blue Baked Potato Chips
- Red, white & blue (technically they’re purple, but shhhhhh, just play along for the sake of patriotism) potatoes
- Extra virgin olive oil
- Sea salt
- Italian Parsley, minced
- Optional: rosemary, thyme, marjoram or any extra seasonings you might like
- Creme fraiche or sour cream & chives, for dipping
- Preheat the convection oven to 375 degrees F (for non-convection, use 400 degrees F and extend the cooking time a bit). Set up your oven racks on the bottom and second-from-the-top.
- Wash and scrub the potatoes clean, then lay out on towels to dry.
- Thinly slice the potatoes on a mandoline. It’s best to work in single-color batches from white to red to blue, as the darker potatoes can leave behind juice on the mandoline, which stains the lighter ones.
- Soak the potato slices in water for about 10 minutes. This helps remove some of the starch so your chips get extra crispy. Again, keep the colors separate… the blue potatoes bleed worse than a brand new pair of extra-dark AG jeans. I’m thinking the leftover water would make a great natural food dye (see pic below). Blot the slices dry with paper towels.
- Scatter the potatoes on a rimmed cookie sheet and drizzle with olive oil (a few tablespoons per cookie sheet should do). Using your hands, toss the potatoes so they’re coated with oil on both sides, then spread out in a single layer on the cookie sheet.
- Put one sheet on the bottom rack and one sheet on the second-from-the-top rack. Bake for about 7-10 minutes. When the bottoms are crispy (you can tell it’s ready when you can flip the chips easily), remove the pans from the oven and flip over all the chips.
- Rotate the position of the pans in the oven (the one that was on the bottom rack now goes on the top, and vice versa). Bake for about 4-7 minutes longer. Watch carefully, you want them lightly browned and fully crisp, but not too brown or they’ll taste burnt. You may find the different colors require slightly different cooking times (kind of like people and sunbathing). I baked in single color batches for consistency.
- Remove from the oven and transfer to a wire rack to cool. Season with sea salt and chopped parsley to taste.
- Taste test just ONE chip. Try not to eat another one.
- OK, try one more. But that’s it.
- It’s impossible! Eat the whole batch!
You can keep these chips in a sealed plastic bag for about 3 days. I usually make them a few hours ahead of time and reheat in a 350 degree oven for a few minutes just prior to serving.
Experiment with different seasonings like rosemary, salt & vinegar, stone ground mustard… the possibilities are endless! I always like them served with a little creme fraiche and chives.Pin It