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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 272.8
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.6 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.6 g

View full nutritional breakdown of Homemade Potato Chips with Herbs de Provence calories by ingredient
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Homemade Potato Chips with Herbs de Provence

Submitted by: BEAKIEBEAN


Number of Servings: 4

Ingredients

    2 Tablespoons Olive Oil
    2 cloves Garlic, Smashed
    3 whole Russet Potatoes, Cleaned, Skin On, Cut Into 1/4 Inch Thick Slices
    8 cups Cold Water
    1 teaspoon Salt
    1- Tablespoon Herbes De Provence
    1 Tablespoon Cooking Spray

Directions

Begin by heating your oven to 400 degrees F.
While the oven preheats, heat a small skillet and add the oil and garlic. Cook on medium to low heat for about 5 minutes, trying to get as much of the garlic infused into the oil. Remove the skillet from the heat. Remove the garlic, and throw it away. Reserve the oil.
Make sure you thinly slice your potatoes. This is great practice with your knife skills. Once all of your potatoes are sliced, add them to the cold water, making sure they are all submerged. Let them sit in the water for about 20 minutes. Drain, and place them on a large towel, making sure you pat them dry.
Add the potatoes to a large bowl, adding in the reserved oil, salt, and herbes de provence. Toss the potatoes, making sure you evenly coat them with the seasonings.
Spray a large sheet tray with cooking oil. Add the sliced potatoes to the sheet making sure not to overlap or crowd. Place in the preheated oven and cook until a nice golden brown, being careful not to overcook them as they will get bitter. These take about 2026 minutes in the oven.
Quickly remove the potatoes from the pan, adding them to another bowl and toss with a pinch of salt. Serve warm or place them in a brown paper bag for later use.

From simplecomfortfood.com

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEAKIEBEAN.






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