Baked Potato Chips With Lemon Thyme Dip Food

HOMEMADE POTATO CHIPS

Steps:

• Preheat your GAS oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
• Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (ONLY do this with a gas oven. See notes for electric. This is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
• Serve potato chips plain or with your favorite dipping sauce.

OVEN BAKED POTATO CHIPS

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Slice the potatoes into thin rounds using a sharp knife or a mandolin into 1/8" thickness. Use a paper towel to dry them really well.
• Transfer the potatoes to the baking sheet. Drizzle the olive oil on top and season with paprika, garlic powder, salt and pepper. Toss with your hands to combine.
• Arrange the sliced potatoes in a single layer on the baking sheet so they are not overlapping. Bake until crispy, about 20-25 minutes.

BAKED POTATO DIP

Steps:

• In a medium sized bowl, combine all ingredients.
• Mix well.
• Refrigerate at least one hour.
• Serve with potato chips.
• (Thick or ruffled chips stand up to this dip better.).

BAKED POTATO CHIPS

Steps:

• Gather the ingredients.
• Preheat the oven to 450 F. Coat a large baking sheet with cooking spray.
• In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. Spread the potato slices in a single layer on the prepared baking sheet.
• Place in the oven and bake for 10 to 12 minutes, or until the chips are a very light golden color and appear crunchy. Keep a careful eye on the potatoes to make sure they don't brown and overcook.
• Allow chips to cool completely. Serve and enjoy.

OVEN-FRIED POTATO CHIPS WITH THYME

Steps:

• Preheat oven to 400°F.
• Brush 2 large baking sheets well with some oil.
• Peel potatoes and with a mandoline or other hand-held slicing device cut length-wise into 1/8-inch-thick slices. Immediately arrange potatoes in one layer on baking sheets and brush with remaining oil.
• Bake potatoes in middle of oven until golden, 12 to 15 minutes, and while still warm transfer with a metal spatula to racks. Sprinkle with thyme and salt to taste. Chips may be made 3 days ahead. Cool chips completely and keep in an airtight container at room temperature.

JERUSALEM ARTICHOKE CHIPS WITH LEMON THYME DIP

Steps:

• In a small bowl stir together mayonnaise, zest, lemon juice, thyme, and salt and pepper to taste until combined.
• In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F.
• While oil is heating, cut unpeeled artichokes lengthwise into 1/8-inch-thick slices. Fry artichokes in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain.
• Heat oil to 350°F. Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes. Transfer chips with a slotted spoon to clean paper towels to drain and season with salt.
• Serve chips with dip.

OVEN-FRIED POTATO CHIPS WITH THYME

Steps:

• Preheat oven to 400°F Brush 2 large baking sheets with some oil or spray with PAM*.
• Peel the potatoes and slice very thin, using a mandoline or slicer. Immediately arrange potatoes in a single layer on baking sheets. Brush with remaining oil or spray with PAM*.
• Bake in the center of the oven until golden, 12--15 minutes.
• Transfer to wire racks while still hot.
• Sprinkle chips with thyme and salt to taste.
• Cool completely.
• Chips may be stored for up to 3 days in an airtight container at room temperature.

LEMON SPICED BAKED POTATO CHIPS

Steps:

• Preheat the oven to 350 degrees F.
• Line a pan with foil.
• Wash and slice potatoes very thin.
• mix spices, lemon juice and oil in a separate bowl.
• dip in each slice of potato into the spiced mixture.
• Bake for 45 minutes or until soft, with crispy edges.

BAKED POTATO CHIPS WITH LEMON THYME DIP

Steps:

• Preheat oven to 400°F.
• Peel potatoes and cut into 1/8 inch slices toss onto a cookie sheet. Coat chips with olive oil and sprinkle with salt and 1 tablespoon thyme. Bake in oven about 15 minutes, turning chips occasionally, until desired crispness. Transfer to paper towels to cool and sprinkle with additional salt, if desired and 1 tablespoon thyme.
• In a small bowl, combine mayonnaise, sour cream, lemon juice, lemon juice and remaining tablespoon of thyme; refrigerate.
• Serve chips with the dip. You can garnish with a sprig of thyme and sprinkle with lemon zest.