A couple of weeks ago I hosted a girls’ night in. I made a ton of homemade goodies including these wonderful baked potato chips. They were crispy around the edges and a bit chewy in the center. I seasoned them with salt and pepper and served them up with an amazing garlic herb dip. This dip deserves its own post; it is that good. I have used it as a dip, a condiment and as a salad dressing. There are a million possibilities but I like it best served alongside my homemade baked potato chips. These chips are seriously addicting but without all the guilt. So tell me, when is the last time your potato chip actually tasted like a potato?
- 4 large Yukon Gold or Russet potatoes, thinly sliced (a Swissmar Borner V-1001 V-Slicer Plus Mandoline is a useful tool for this step)
- 1/3 cup Olive Oil
- Salt and Pepper
- Pre-heat oven to 400 degrees
- Thinly slice potatoes using a mandolin or very sharp knife.
- Place potatoes in a large bowl; toss with olive oil.
- Line a baking sheet with parchment paper; lay potato sliced on baking sheet.
- Cook for 10 minutes then turn potatoes over for an additional 10 minutes (or until potatoes are brown around the edges).
- Remove from oven and sprinkle with salt and pepper.
- Transfer potatoes to a paper towel or brown bag to help remove any excess olive oil.
Garlic Herb Dip
- 4 cloves of garlic, minced
- 1 sprig of fresh rosemary, chopped (or 1 tsp dried)
- 1 sprig of fresh thyme, chopped (or 1 tsp dried)
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. Worcestershire sauce
- 1 tsp lemon zest
- 2 tsp. fresh lemon juice
- 1 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- In a food processor or Vitamix Professional Series 750 Blender, mix all ingredients until smooth.
- Serve with homemade baked potato chips.
(Disclosure: Amazon affiliate links used)
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