I’ve been trying out my own ‘instead of’ way of eating lately and have been substituting foods I normally eat with healthier options (‘Instead of’ honey, use agave…etc) . So far it has been working really well and I feel great. Today I decided to try making hummus to eat with some carrots from our garden.
I overheard my husband and kids talking about heading out to pick up some potato chips to go along with the dip, and I knew that this wouldn’t end well for me. Saving my way of eating and convinced that I knew exactly what I was doing, I announced that there was no need to buy potato chips, because I would make a homemade version using our garden potatoes instead.
Easier is always better and I came up with this version that I think is even better than store-bought, and everyone asked for a second batch.
- Avocado oil
- Coarse Kosher Salt (or salt to taste)
- Preheat oven to 425 degrees F.
- Thinly cut potatoes into 'chip' think slices. Using a mandolin slicer works the best.
- Lightly coat chips with avocado oil on both sides and lay out on a flat baking sheet (or cookie sheet) and lightly add salt to taste.
- Cook for 15 - 20 minutes or until golden. Remove from oven.
- Using a knife, gently separate chips from bottom of sheet so it doesn't stick (don't let them cool first or they will stick).
- My oven is tough to cook in and cooks unevenly. Cook until your chips start to turn crispy.