Smoked Paprika Potato Chips

By dette

If you don't already have a mandoline slicer, is is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can fdeel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted. Either way, these chips pair perfectly with the Triple Onion Dip

Ingredients

• nonstick cooking spray
• 2 large russet potatoes (about 1 1/2 pounds total), unpeeled
• 1 tblsp olive oil
• 2 tsp sweet spanish smoked paprika
• 1/2 tsp salt

Preparation

Step 1

Preheat the oven to 400. Spray two baking sheets with cooking spray.
Slice the potatoes using a mandoline into very thin (1/8 inch) rounds. Rinse the potaotes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.
In a large bowl, whisk together the oil, paprika and salt. Add the potatoes an toss to coat evenly,
Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12-30 minutes. Since small variations in slice thickness can mak a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven ir necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.


cal 120; tot fat 2.5g; sat fat 0g; mono fat 1.7g; poly fat 0.3g; prot 3g; carb 23g; fib 2g; chol 0mg; sod 200 mg;