There is this restaurant called Vynl in NY that I'm in love with, if you are in the area check it out. They make great food and have fun drinks but the best part is it's record theme. Now I can't replicate the decor, but I can make the homemade potato chips.
In the past I have made kale chips, which are insanely easy and delicious and wanted to actually try to make potato chips without all that nonsense of frying and adding preservatives. They also turned out to be pretty easy.
Ingredients:
- Potatoes
- Kale
- Olive oil or butter spray
- Garlic salt or other dried herbs of your choice
- First step is making sure both of the veggies are dry, water will not allow for crisping
- For kale, rip into chip size pieces (Collard greens would probably work well too, but I tried this with spinach and it is just too thin to hold up)
- For potatoes, slice very very thin (I used a paring knife but a thin cheese slicer may be better)
- Spray or coat the bottom of a pan with oil or oil substitute
- Lay veggies flat and try not to overlap
- Spray veggies or use a basting brush to olive oil the top*
- Sprinkle with garlic salt and other seasonings
- Bake around 375 until starting to crisp**
- Then flip over to crisp the other side
**Potatoes especially may cook at different rates if your chips aren't evenly sliced so be prepared to pull out the thinner ones before thicker cuts are done
Obviously kale chips do not look like potato chips but they have the same crunch with less starch and added nutrients
Eat still warm, the kale especially will get soggy after a few hoursIf potato or kale chips start to get soggy, just reheat them in the oven until crispy again
Eat within the day because of freshness
These can be served with a homemade onion dip or hummus
Onion dip:- greek yogurt
- dried onions
- garlic powder
- crumbled veg or beef bouillon (or you can cheat and use store bought onion soup mix)
Enjoy!
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