Oven-fried potato chips

Oven fried potato chips

It wasn’t my turn to cook, being a Sunday. Sunday is daddy-in-the-kitchen day. But my husband is such a cheat when it comes to cooking. If we don’t eat out, he has a never-ending supply of SPAM. And we were supposed to eat out tonight but one thing led to another and I ended up buying ingredients for buko (coconut) pie which would not have survived had we driven to the city for dinner. In short, we went back home and my hubby prepared some pork steaks.

My contribution was a side dish of oven-fried potato chips. The inspirations came from Elise’s recipe, a suggestion from one of her commenters and from a bottle of mixed herb seasoning. Elise’s oven-fried potato chips were cooked with butter. One of her readers used olive oil and shared the information that olive oil worked as well as butter. Still, it sounded too plain for a mother whose daughters are nothing short of experts about anything related to fried potatoes. I decided to season my oven-fried potato chips not only with salt but with herbs as well. For more details about the herbs I used, click here.


For the oven-fried potato chips, you will need large potatoes, the kind used for making French fries. Wash them well, scrubbing the skins to remove all traces of soil. Slice them thinly, about 1/8-inch and without removing the skins, then brush both sides with olive oil. Arrange on a baking sheet in a single layer. Sprinkle with salt and herbs. Bake in a pre-heated 190oC oven until nicely browned.

mixed-herbs2Both the potato chips and the pork steaks were seasoned with mixed dried herbs that I discovered at the supermarket a couple of weeks ago.

The nicest thing about these herbs is that the bottles are actually grinders — you know, like pepper mills except that they give you a coarser grind. You just hold them above the food, upside down, and twist.

There are several mixes too. For instance, there is one recommended for chicken (sea salt, dehydrated tomatoes, thyme, oregano, powdered garlic, sage, marjoram, basil and rosemary) which I use for pork and beef as well. The one recommended for pasta, I use for rice and potatoes too. The salt content is rather scarce so I prefer sprinkling the food with salt first followed by the mixed herbs.

The mixed herbs in the bottle-grinder is a product of Spain and the company is called Carmencita.