Salt & Pepper Potato Chips
An original recipe by Not Quite Nigella
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4-5 large potatoes, washed and peeled
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1 teaspoon salt
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1 teaspoon pepper
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2-3 tablespoons good quality oil (I use grapeseed or rice bran oil)
You will also need: a large bowl, a V-slicer or mandolin and 2 baking sheets lined with baking parchment or you can deep fry these.
Step 1 - Preheat oven to 200C/400F. Slice the potatoes into a large mixing bowl either by hand or with a mandolin. I used thickness 2 but you can use thicker or thinner and just adjust the cooking times to suit. Obviously if you slice these thinner they will need less time, just check on them while baking.
Step 2 - Drizzle oil on top of cut potatoes and using clean hands mix gently to ensure that the potatoes are evenly coated, spreading out and fanning the potatoes with your hands. Yes it's oily but look at it as a mini dry hand treatment.
Step 3 - Arrange the slices in one layer on the baking parchment. If they touch they may bake and stick together which is not that bad a thing if you're after a super-sized chip. Bake for 10 minutes and then check for any that are cooking too quickly and using tongs move these to the centre of the tray. Cook for another 10 minutes until golden.
Step 4 - Meanwhile grind salt and pepper together and when the chips are cooked sprinkle the mixture over them.
Note: you could do these thicker, as wedges if you prefer.