Thyme and sea salt chips
Thyme and sea salt chips are a simple, crunchy snack featuring the earthy flavors of thyme. Baked to golden perfection, they are ideal for snacking or as a side dish.
Cook time 38 min
Prep time 25 min
Ingredients:
4 potatoes1 tbsp olive oil
1 tbsp all-purpose white wheat flour
1 tsp dried thyme
1 tsp salt
Thyme and sea salt chips are a delicious and easy-to-make snack that combines the earthy, aromatic flavor of thyme with the satisfying crunch of perfectly cooked potato chips. This recipe is perfect for a quick snack, a party appetizer, or a side dish for your favorite burger or sandwich.
Instructions:
Preheat your oven to 400°F (200°C) to ensure it’s ready by the time your chips are prepared.
- Wash and scrub the potatoes thoroughly to remove any dirt. There’s no need to peel them unless you prefer skinless chips.
- Using a sharp knife or a mandolin, slice the potatoes into thin rounds, approximately 1/8 inch (3 mm) thick. Try to cut the slices as evenly as possible for uniform cooking.
- Place the sliced potatoes in a large bowl.
- Drizzle the olive oil over the potatoes, ensuring they’re lightly coated.
- Add the all-purpose flour, dried thyme, and salt to the bowl.
- Toss the potatoes well, ensuring each slice is evenly coated with the seasoning mix.
- Line a large baking sheet with parchment paper or lightly grease it with a small amount of oil to prevent sticking.
- Spread the potato slices in a single layer on the baking sheet. Avoid overlapping the slices to ensure even cooking.
- Place the baking sheet in the preheated oven.
- Bake for about 20-25 minutes, flipping the slices halfway through the cooking time to ensure they crisp up evenly. Keep a close eye on them towards the end to prevent burning, as the exact time may vary based on your oven and the thickness of the slices.
- Once the chips are golden brown and crispy, remove them from the oven.
- Transfer the chips to a cooling rack and let them cool slightly. This will help them crisp up further.
- Serve your thyme and sea salt chips warm or at room temperature.
Enjoy your homemade thyme and sea salt chips as a delightful snack or a tasty accompaniment to your meals. With their enticing flavor and crispy texture, these chips are sure to become a favorite in your household.
Thyme and sea salt chips FAQ:
Bake the chips for about 20-25 minutes, flipping them halfway through to ensure even crispness. Keep an eye on them towards the end to prevent burning, as baking times can vary based on oven performance and slice thickness.
The chips are done when they are golden brown and crispy. It’s important to monitor them closely in the last few minutes of baking to avoid burning.
Yes, you can store leftovers in an airtight container at room temperature for up to 3 days. For optimal crispness, reheat in the oven before serving.
If you need a substitute for white wheat flour, you can use cornstarch or gluten-free flour for a similar crispy texture. However, this may slightly change the flavor and texture of the chips.
Yes, you can substitute the dried thyme with other herbs like rosemary, oregano, or dill. Adjust the amount based on the herb's potency to achieve the desired flavor.
Cooking Tips:
- Choose the right potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they crisp up better than waxy varieties.
- Slice evenly: Use a mandoline slicer to ensure the potato slices are of uniform thickness, which helps them cook evenly.
- Soak and dry: Soak the potato slices in cold water for at least 30 minutes to remove excess starch, then dry them thoroughly with a kitchen towel to achieve maximum crispiness.
- Don't overcrowd the baking sheet: Lay the potato slices in a single layer on the baking sheet to ensure they cook evenly and become crispy.
- Check for doneness: Keep an eye on the chips while baking, as cooking times can vary. They are ready when they turn golden brown and crispy.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 4.66g
Carbohydrates 40g
Fiber 4.78g
Sugar 1.67g
Fat 3.71g
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