Buffalo Potato Crisps (Print Version)
# Ingredients:
→ Basic Chips
01 -
2 large brown Russets, cut into thin slices
02 -
1/2 tablespoon cooking fat (olive, canola, or avocado oil works)
03 -
1/2 tablespoon mixed seasonings (try McCormick Kick'n Chicken for best results)
→ Buffalo Variation
04 -
1 tablespoon Frank's hot sauce
05 -
1/2 cup grated cheddar
# Instructions:
01 -
Get your oven hot at 425 F. Put a silicone mat on your cookie sheet.
02 -
Grab your mandoline and slice those potatoes about 1/8 inch thick (go with 1/4 inch if making buffalo style). Dump them in a bowl with oil and toss until they're all coated. Sprinkle your spices and mix well.
03 -
Lay out potato slices on your lined tray. Pop in the oven for 10 minutes, then flip them over and cook another 5 minutes till they turn golden. Buffalo version needs 12 minutes before you flip them.
04 -
If you're going buffalo style, let them cool and get crunchy first. Then add cheese on top and drizzle with hot sauce. Stick under the broiler just long enough to melt the cheese.
# Notes:
01 -
Keep an eye on them since cooking can change based on your oven and how high up you live
02 -
They'll get super crispy if you let them cool all the way down
03 -
You'll need to cut the buffalo ones thicker and cook them longer