I started making my own chips because I wanted to find a healthier option to an iconic snack. Especially one that pairs with just about any main course. So there’s no healthier option than cooking it from scratch and using ingredients that may already be in your kitchen. I used to make these chips without a mandoline, which some still turned out crispy! But you also have a bunch of pieces that are not the same size, therefore they don’t all cook the same way so you lose some along the way. My recipe hasn’t really changed over the years, it’s a very simple and basic recipe that you can customize to your liking. 

There’s a lot of debate of where the actual origin story begins for potato chips. There’s the well told story in Saratoga. Saratoga Springs, a resort town that was rich in resources, once inhabited by the Mohican and Abenaki people. It’s also a major landmark for the success of the American Revolution, Battle of Saratoga. In the early 1850’s a wealthy business man sat down at the Moon’s Lake house for a meal, where the patron would complain about his fried potatoes being too thick, sending it back to the kitchen. As a prank to get back at him, chef George Crum would slice the potatoes as thin as he could, fry them, and serve them. Another story credits Dr. William Kitchiner, who was the first to publish the recipe similar to that of potato chips in his book, The Cook’s Oracle.

Steps

1. Wash and dry potatoes.
   • If you want, peel the skin off the potatoes!
2. Place your mandoline on top of a cutting board to catch slices. Then put mandoline on the thinnest slicing option.
3. Carefully guide the potato over the blade until you get your preferred amount of slices.
4.  Place potato slices in a bowl with cold water and ice, let sit for 30 minutes. Check water temperature and let chips sit for another 15 minutes.
   • If the water reaches room temperature during this time, replace it with fresh cold water and fresh ice.
5. Preheat the oven to 425°.  
6. Once 45 minutes pass, drain slices and place them on a dry towel to pat potato slices dry. While slices rest, wipe out the water bowl with a towel to completely dry it.
7. Once slices are dry, place back into the previous bowl.
8. Drizzle slices with olive oil and coat evenly.
9. Season slices with paprika, garlic powder, salt, and pepper. Mix until slices are evenly coated.
10. Place chips on a baking sheet, avoid placing them on top of one another.
    • It’s okay if their edges touch though! 
11. Let the chips cook on the middle rack for 15 minutes.
12. Before taking chips out of the oven, turn off the oven and leave them to crisp for 10-15 minutes. Keep an eye on them! 
13. Serve!