When God was passing out talents I did not get the one for culinary masterpieces.
I’ve always been a picky eater, always. My mother harassed me non-stop as a child to eat more, I suppose my twiggy physical person was a constant concern I was on the verge of starvation.
The time finally came when I backpacked abroad. I brought an entire case of Nature’s Valley Oat and Honey granola bars with me and I’m convinced they kept me alive, particularly in Tunisia when every single meal was couscous and red sauce or red sauce and couscous… except for the one “fancy” meal that involved a fish still sporting its eyeballs.
Then I traveled with Semester at Sea and I decided to be adventurous. When we arrived in port at Japan I told a friend who loved Japanese food I would eat anything she told me to eat, as long as she wouldn’t tell me what it was.
It worked out in a wonderful way – Japanese is still my favorite type of food!
All this to say, even though I’ve conquered much of my picky eating through exposure to other cultures and a certain fear I would actually starve to death if I didn’t buck up my taste buds, I’m still no maven in the kitchen.
It’s startling to find I’ve come up with a recipe I love enough to share publicly. Brace yourself!
When I was pregnant with Uno I worked at a club where they served rosemary and sea salt potato chips that were a small space removed from heaven in my mouth.
I craved them. I craved them specifically with a virgin Bloody Mary and dark chocolate, all at once. Those rosemary and sea salt potato chips… oh… so… gooood!!!
In the six years since then I’ve repeatedly tried to recreate those potato chips. I’ve burned so many potatoes. The concoctions I’ve created are bad to the starchy potato bone.
I’ve been craving them again (though, this pregnancy I want them combined with pickled okra, grapefruit juice and cherry gelatin candy slices) and last weeks fantastic buy of 5 lbs. of potatoes for 77¢ has given me plenty of potatoes to use for the experiment.
I’ve combined three different recipes to come up with a home-baked potato chip to call my own. It could be my 7,000+ elevation factors in to the success of this recipe… if you’re at a lower elevation and want to try, watch the cooking time because the potato might crisp faster.
Here you go, my home-baked potato chip recipe:
3 Russet potatoes, sliced to approximately 1/8 thickness (as thin as you can make it without chopping your fingers off)
4 T. melted butter
Preheat oven to 400°. Put some tin foil down on a cookie sheet and lather it with the melted butter — don’t be shy about it. I said “lather” and I meant it.
Place your potato slices on the sheet, no overlap. I find one and a half potatoes fills a sheet. Slather the tops of the potato slices with butter. Sprinkle generously with rosemary and sea salt.
Use another cookie sheet for the rest of the potato slices. (I’ve been using Lawry’s Seasoning Salt instead of the rosemary and sea salt mixture for the second tray and can’t quite decide which flavor I like more.)
Bake the potatoes in the oven for 15 minutes, then pull your sheet out and remove any potatoes that are browning. Bake for another 15 – 20 minutes, but continue to check every 5 minutes for browning chips. Char isn’t yummy, even when it’s covered in rosemary and sea salt.
The end. If you haven’t already devoured the majority of the potato chips as they’ve been coming out of the oven, enjoy your treat and gobble them down!
Even the girls are loving our little treat, it’s cheap, takes only a bit of time, and I can absolutely promise it’s super yummy when combined with pickled okra, grapefruit juice and cherry gelatin candy slices. Of course, I will totally support you if you want to try a different combination.
What craving have you been able to recreate in your kitchen?