Yield: Makes 6 servings
If you don’t already have a mandoline slicer, it 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 feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
These chips were super easy to make, could be made ahead and were very tasty - they had a nice orange color but weren't overly spicy. I did need the full 30 minutes of cooking time to get them crisped up, even with having used the 1/16th blade of my mandolin. While we liked the chips plain, we thought they were fantastic when dipped in a little blue cheese sauce. I would make these again.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?