I very rarely buy potato chips but if I do, I like to take them with cottage cheese. I don’t remember who revealed this trick to me but I do know that this has been a preferred method of eating both potato chips and cottage cheese for years. Why isn’t everyone already doing this? I forget about this delicious snack often because I never have potato chips and I only buy cottage cheese when I want this snack. So it has to be an intentional choice. However, we almost always have potatoes and cottage cheese is extremely easy to find! So, we decided to make the chips ourselves and enjoy this snack. It turned out well and was almost better than a greasy store bought bag of chips. It was super easy and is near impossible to fail.
ingredients :: potatoes, cottage cheese, oil, kosher salt, pepper
Preheat oven to 350°
I think almost any potato will do, we used an assortment of small waxy potatoes – red, yellow, & purple. Prepare the potatoes by washing them and slicing them in to thin rounds. We wanted to cut them to be about 1/8 of an inch although most of them turned out to be 1/4 inch instead. The thickness will affect your baking time.
Line a baking sheet with tin foil and use vegetable oil to coat the surface. Make rows of potato slices overlapping one edge to the other. Not totally sure if this is necessary but we thought it would help prevent them from sticking to the foil, and I believe we were right. Though, if they were laying flat on the foil they would brown quicker, perhaps too quick. Once your potatoes are in nice rows, oil the topsides by brushing or spraying vegetable or olive oil, then salt and pepper. Place in the oven for about 20 minutes before you flip each slice for the first time.
Take them out of the oven and flip each potato chip over, we used a fork because we had one on hand but I bet small tongs would be better. Oil the fresh side and lightly salt and pepper. Place back into the oven and heat for another 20 minutes.
Remove the pan from the oven once again and flip, repeat until chips are cooked to desired crispiness. We flipped the chips a total of 4 times with 15-20 minutes of baking in between, this took a little over an hour. Towards the end you’ll want to keep an eye on them to avoid burning, especially if your human hands cut uneven potato slices like mine did. You’ll end up with a nice batch of potato chips with some being super crispy and others being a little soft.
Once they are done remove them from the pan and place onto a serving dish with a small bowl of cottage cheese for dipping!