I’ve always been a huge potato chip fan. I love everything about the vegetable {from French fries to baked potatoes to my morning hash browns and potato au gratin}, and definitely indulge in potato chips on a consistent basis {aka, I could never go on a low carb diet}. And while I know that store bought chips aren’t all that special, I also know that it is one of those treats that I would really miss if it wasn’t available. For years now, I have been wanting to try my hand at making homemade potato chips. The idea just seemed so simple and indulgent. I finally made it the other day as an afternoon snack, and it turned out to be the perfect little pick-me-up and they gave me a completely new opinion and perspective on potato chips. While the store bought version is so easy to get, it’s definitely worth the extra effort to make it at home. And just in case you’re wondering what our official consensus is: homemade potato chips are the slightly more indulgent version of the store bought variety. x

Ingredients:
Two Potatoes {which made enough for a snack for four people}
10 tablespoons Oil {I used sesame seed oil}
Pink Himalayan Sea Salt, to taste

Recipe:
1. Slice the potatoes. Don’t be too concerned if they aren’t equal in thickness or size.
2. Using a pastry brush, brush on the oil over all the potato slices, as equally as possible. I used about ten tablespoons of oil for two potatoes which made it very rich in flavor.
3. Sprinkle some of the pink himalayan sea salt over the potatoes to taste.
4. Bake in the oven for about 20 minutes. I preheated the oven to 450° degrees. The thinner slices were done after 15 minutes, while the thicker slices needed about 25.
5. Enjoy!

x Paris