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.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.