Potato chips are everyone's favorite vice, especially during BBQ season. These baked potato chips are much healthier and fresher than kettle cooked chips. At the same time, they are also crispier and more flavorful than store-bought baked potato chips, such as Lays. There is no comparison whatsoever, so I encourage you to give them a try!
A couple of quick tips first:
To get the crispiness of a potato chip, use a mandolin to thinly slice the potatoes instead of a knife. If the potato slices are too thick, they won't crisp up. Second, make sure to use a cooling rack (like the one pictured above) so that hot air in the oven can go both under and above the potatoes - this prevents the potatoes from getting soggy. This is also a good trick for crisping any type of root vegetable.
To make these potato chips, thinly slice the potatoes with a mandolin. Then toss the potato slices in a bowl with olive oil, salt and pepper. Arrange the potato slices on a cooling rack with a sheet tray underneath, and bake in the oven at 375 degrees for about 15 - 18 minutes or until as crispy as desired.
Next, you can't enjoy chips without a delicious sauce. Ketchup, of course, is fine, but we're trying to turn ourselves into fancy chefs here! This truffle aioli is extremely simple and will elevate the chips to a whole other level. (Something I learned during my training at the Culinary Institute of America is that the fanciest sounding food can actually be made very simply.)
First, mix half a cup of good quality mayo with 1 tsp of sliced truffles (the kind of truffles that come in a jar with olive oil). You can buy these truffles at any Italian specialty store. I bought mine in Italy during a long-awaited tenth anniversary trip! If you don't have any truffles, you can also use truffle oil. Then add salt and pepper to taste; and mix well with a spoon.