Oven “Fried” Potato Chips
It wasn’t my turn to cook, being a Sunday. Sunday is daddy-in-the-kitchen day. He prepared 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. I decided to season my oven-fried potato chips not only with salt but with herbs as well.
Both 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.
- 2 large potatoes (the kind you'd use for making French fries)
- mixed herbs
- Preheat the oven to 190C.
- Position a rack above a baking tray. Spray or brush the rack with oil.
- Rinse the potatoes well, scrubbing the skins to remove all traces of soil. Slice thinly (no need to peel), about ⅛-inch.
- Brush both sides of each slice with olive oil.
- Arrange on the rack in a single layer. Sprinkle with salt and herbs.
- Bake at 190C oven until crispy and nicely browned (the actual cooking time depends on both the size of the potatoes and thickness of the slices).