Good morning! Today I am making potato chips from the lovely potatoes I got at the barn. This is such a yummy treat and much easier than I imagined. The trick is using a mandolin. I found mine at the Salvation Army - 2 CHF. Years ago I heard or read that you don't need to have an expensive mandolin; the cheap ones work just as well (and it is far easier to fit into my small Swiss kitchen - SSK). WOW! Great investment.
I slice my potatoes (3-4 medium to large make plenty for a first go) on the mandolin and place them individually on a cookie sheet or directly on my oven pan that I have brushed with olive oil. Then I drizzle a bit of oil over them and use my silicon brush (got it at Coop) to spread it. Sprinkle with sea salt and into a 160 C (325 F) oven it goes. How long? Well, this is one to just watch. About 10 - 12 minutes. Then I take a metal spatula and release them from the pan. You can flip them here but I find it isn't necessary. Back into the oven to crisp up a bit and done. I take them out and put them into a bowl lined with paper towels. Add salt and pepper to taste. Once they have cooled you can put them into a sealed plastic bag and they will keep, really. Stay crispy even for several days. However they rarely last that long here! Thanks to Barefoot Contessa for the inspiration. This time I will keep them simple as they are for my daughter's birthday party. Next time I am thinking rosemary and lemon rind? Hmmm, any ideas from you?
Tips - As you slice on the mandolin be very careful. Use the holder or wear a protective glove as it is very sharp! Rinse the mandolin off with hot water periodically so the potato starch doesn't interfere with slicing. Don't slice them too thin or they will break as you release them from the pan (but they still taste good!) If you put the spatula toward the thicker side of the chip then the whole thing will release without breaking (most of the time - as a rule I have to eat the ones that fall on the floor). And, they seem to cook better on dark pans versus light. Can anyone explain that to me? They brown better and don't stick as much...something to do with the finish of the dark pans?
I am also making chicken stock. I roasted chicken earlier this week for some yummy chicken curry salad (the kids love it), so I have thrown the carcass and drippings into a pot and it smells fab. I think I smell the cloves, something my mom always put cloves into her stock, from Joy of Cooking I think. I must confess that I already had a sip of wine - since I had to taste the inexpensive bottle I purchased to see if it was worthy of cooking before I put it in the stock. It is, and of drinking also!
While doing this I have been listening to the wine radio show, Uncorked, from World Radio Switzerland. Check it out when you have a chance at:
This is my idea of a great morning - hope yours is too. Bis bald! (Until soon).