This recipe looked so simple and tasty I really wanted to make it. The thing is it sat in my inbox for over a year. Why you say? It’s so easy. Well, because the last time I used my mandoline I chopped a large chunk off of my right hand ring finger. It was not pretty. In fact it was an awful, non-stop bleeding mess for over 4 hours straight! I did not go to the emergency room because I have no insurance, so unless my appendage is hanging off I do not go.
In this case, around hour 5 when the bleeding started to slow, I superglued my finger. Which hurt like hell but, ended up in the long run healing without infection. Needless to say, I was very leary of the mandoline after that. Just looking at it sent chills down my spine, remembering what I had done. After about a year and a half (maybe even longer), I seen the recipe and thought it’s time to get over that fear and use the mandoline! (And the slicing guard).
So here goes, and sorry for the gory introduction
Oven-fried Potato Chips
4 russet potatoes, peeled
butter-flavor cooking spray (such as Pam)
Sea salt to taste
Pat the potatoes dry between paper towels.Arrange potatoes in a single layer on a cookie sheet sprayed with cooking spray. You will need 2 cookie sheets. Spray the pototoes with cooking spray and sprinkle with sea salt to taste. Bake in a preheated oven at 500 degrees for 10-15 minutes, or until edges are golden brown. Ovens vary, so you’ll want to keep an eye on them. Serve with malt vinegar for that British Pub feel Mmmm….mmmm good!Yield: 4 servings.
Adapted from Simply Recipes.