Homemade Potato Chips

homemade-potato-chipsI eat a lot of root vegetables/tubers, as I consider sweet potatoes, white potatoes, carrots, and other underground storage organs (USOs) to be very healthy foods and the preferred choice for those looking for a good source of carbohydrates to include in their diet. Some people will argue that white potatoes shouldn’t be included in a contemporary Paleo diet, and a few even go as far as to classify white potatoes as a “junk food” or lump white potatoes in the same category as pasta and white bread. However, as I explained in my article on the topic, the bad reputation of white potatoes is largely unfounded. That doesn’t mean you should go overboard and base your diet around boiled potatoes, but for most people, there’s no reason to shun this starchy, tuberous crop (Those with insulin resistance and/or impaired glucose tolerance are sometimes an exception). There are few meals that are more “Paleo” than a dinner of tubers and meat, both of which have been important dietary staples throughout hominin evolution.

Most of the time I just boil my potatoes, but sometimes I mix things up by trying a new preparation technique. Yesterday I made these delicious potato chips that you should definitely give a try!

Ingredients and equipment

  • Potatoes. White, sweet…. Whatever suits you.
  • Virgin coconut oil
  • Spices. I just used salt and pepper, but feel free to use anything you like.
  • Cheese slicer
  • Bowl with water
  • Cooking pan
  • Baking sheet or ovenproof dish

Step-by-step preparation

1. Gather potatoes, a cheese slicer, and a bowl of cold water. Turn on the oven (435°F/225°C).

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2. Slice the potatoes using a cheese slicer, and soak the potato slices in cold water for about 10-20 minutes

Leaving the potatoes in cold water supposedly gives the potato chips a more crispy texture, but you can probably skip this step and still end up with a good final product.
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3. Drain and dry

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4. Melt coconut oil in a pan

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5. Take the pan off the heat. Add potato slices, and make sure they get covered in oil. Add spices of choice.

There are many ways to go about this step. Another way to do this is to mix potato slices, oil, and spices in a bag.
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6. Spread the potato slices out on a baking sheet or ovenproof dish. Bake at 435°F/225°C for about 20-30 minutes.

Bake until the potatoes have the preferred consistency (About 20-30 minutes depending on the heat settings and oven). I had the oven fan turned on and used the grill+fan function for the last couple of minutes.
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7. Bon appétit

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