- 1
Ingredients
- 2 large red potatoes
- 2 tablespoons olive oil
- 2 tablespoons dehydrated chives
- Salt, to taste
- (You will also need some toothpicks)
Preparation
Step 1
Prep: 20 minutes.
Cook: 15-18 minutes.
Preheat oven to 425 degrees F.
Line a cookie sheet with tin foil and coat lightly with cooking spray.
3.Using a mortar and pestle, grind dehydrated chives until you have a fine powder. (Or until your arm starts to get tired and you’re just DONE. It’s okay if there are some larger pieces.) Set aside.
Use a mandolin to thinly slice potatoes. I used the thinnest setting on mine—you want them to be thin enough to fold, but not thin like tissue paper or else they will cook up into nothing. (Mandolins can vary, so you might want to do a test with a couple different thicknesses before doing a whole batch to see which setting is best.)
Toss potato slices with olive oil in a resealable plastic bag.
Fold each slice into quarters. (It’s okay if they break a little in the middle when you fold them.)
Slide three onto each toothpick—they should take up about 3/4 of the toothpick (don’t push them too tightly together or else they won’t cook in the middle). Twist individual folded slices so that the open ends point in three different directions to get a fuller, “flowery” look. Arrange on prepared cookie sheet.
Sprinkle each with a generous amount of chive powder, then sprinkle with salt.
Bake in preheated oven until well browned around the edges, 15 to 18 minutes. I say, if they’re not burning, keep ’em baking. If you’re available to do so, remove them halfway through the baking time and turn each crisp over—sometimes I do (which does help to cook them a little more evenly), but sometimes I don’t and they still turn out great. Though, I definitely recommend keeping an eye on them in the last few minutes the first time you make them since the cook time can vary with the thickness of the slices.
Remove from the oven, sprinkle with more salt (optional), and serve right away.
If you’re making these for a party, bake about 20 to 25 at a time, and keep additional batches ready to go on cookie sheets. I love these because they don’t take very long to cook, so you can replenish your serving plate pretty quickly.