most baked potato chip recipes direct you to heat the oven to 400°. so like an obedient direction follower i did. to my disappointment my chips would inevitably blacken, burn, and (on one occasion) catch fire. so i'm sure you can imagine how happy i was when i found a solution to my charred chip problem. the solution is a lower oven temperature. duh? i don't know why i never thought of that. the result, i must say, is pretty awesome. frank and i were super proud of ourselves when our hard (potato-slicing) work had finally paid off! we ended up with some pretty perfect potato chips - crispy, and crunchy chips that were lightly golden. however, if you're looking for a Lays-type of a potato chip this is not the recipe for you. if you are looking for a chip that's closer to a Terra Chip (but not as greasy) then stay tuned and give this recipe a shot. {side note: i used white yams, but any potato works here}
initially, i was not planning to do a chips + dip post, but i had some greek yogurt in the fridge and thought it would be a nice addition. for the dip i used 0% Fage greek yogurt, alternatively you can totally use 2%, or full fat - up to you. (for a vegan alternative you can easily substitute your favorite vegan sour cream.) again, if you're looking for a traditional sour cream and mayo-type dip, this is not the dip for you. the dip highlighted here is super tasty, but not heavy at all. additionally, it's low in calories and fat-free :) hopefully you will enjoy this almost guilt-free snack food.
**make sure to pay attention to how thin you slice your potatoes and how long you bake them. obviously the thinner you slice the shorter you bake and vice versa. also, if you're using a mandolin, be careful! i nearly sliced off the tip of my finger off last year. since then i have invested in a de buyer mandolin. while it was much pricier than the OXO ones, it was well worth it...
:: for the chips ::
2 potatoes (i used white yams)
2 tablespoons olive oil
1/4 teaspoon paprika
2 teaspoons dried parsley
ground pepper
coarse sea salt
:: for the dip ::
1/2 cup (6oz.) of 0% fat greek yogurt
2 teaspoons dijon mustard (my favorite is Maille)
1 shallot finely chopped
salt and fresh ground pepper
:: makes about 60 chips ::
pre heat oven to 300°
line two rimmed baking sheets with parchment paper
:: directions ::
using a mandoline or a knife, slice potatoes thin
combine the potatoes and olive oil until each slice it coated with oil
add paprika, parsley, salt and pepper, mix until combined
spread the slices on the parchment lined baking sheets, try not to let them touch or overlap
place the baking sheets in the oven
bake for 30 minutes - 1 hour depending on your oven and how thin you sliced your chips (some of my chips were stubborn, so the baking process took a little over an hour)
while the chips are baking, mix: yogurt, chopped shallot, dijon mustard, salt and pepper until combined
refrigerate the dip and stir before serving
the chips are ready when they are slightly browned and their edges are curled
:: enjoy ::