Author Notes
pretty perfect potato chips – crispy, and crunchy chips that are lightly golden. however, if you’re looking for a Lays-type of a potato chip this is not the recipe for you. if you are looking for a chip that’s closer to a Terra Chip (but not as greasy) then stay tuned and give this recipe a shot. {side note: i used white yams, but any potato works here} —Lindsey S. Love | Dolly and Oatmeal
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Ingredients
- white yams, olive oil, paprika, parsley, fine grain sea salt, and ground pepper
-
2
white yams (or any potato of your choosing)
-
2 tablespoons
olive oil
-
1 teaspoon
paprika
-
2 teaspoons
parsley
-
1 teaspoon
fine grain sea salt
-
pepper to taste
- greek yogurt, dijon mustard, shallot, fine grain sea salt, and ground pepper
-
1/2 cup
greek yogurt
-
2 teaspoons
dijon mustard
-
1
shallot finely chopped
-
salt and pepper to taste
Directions
-
preheat oven to 300° and line 2 baking sheets with parchment paper
using a mandoline or a knife, slice potatoes thin
combine the potatoes and olive oil until each slice it coated with oil
add paprika, parsley, salt and pepper, mix until combined
spread the slices on the parchment lined baking sheets, try not to let them touch or overlap
place the baking sheets in the oven
bake for 30 minutes – 1 hour depending on your oven and how thin you sliced your chips (some of my chips were stubborn, so the baking process took a little over an hour)
-
-for the dip
while the chips are baking, mix: yogurt, chopped shallot, dijon mustard, salt and pepper until combined
refrigerate the dip and stir before serving
the chips are ready when they are slightly browned and their edges are curled
Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.
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