RECIPE: Homemade Potato Chips
When I’m out for a long training ride and stop at a gas station for some extra nutrition, I’ll usually grab a Coke, Mars Bar and a bag of salty chips. I admittedly have a bit of sweet tooth, but I’ve recently noticed the benefit of supplementing my race nutrition with extra salt. Most electrolyte mixes will have plenty of electrolytes in them (for example, sodium and potassium), but sometimes you just need that crunchy feel of a chip in your mouth. Unfortunately, most store-bought chips have a bunch of other ingredients in them I have no idea how to pronounce. This recipe is a solution to the problem. Feel free to experiment with different seasonings and spices.
- 2 medium Golden Yukon or Idaho potatoes, peeled and sliced into half-centimetre slices on a mandolin or other handheld slicer
- 3 tbsp olive oil
- freshly ground pepper
- any other spice combination you desire to flavour the chips
- Preheat the oven to 400 F.
- Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet.
- Bake in the oven until golden brown – about 12–15 minutes. Season again lightly with salt and pepper or preferred spices when they come out of the oven. Transfer to a rack to cool for maximum crispness.