There are few things in this world more addicting than Cape Cod Chips. It’s always dangerous when E brings home a bag and we sit down to munch. The salty crunch can’t be beat and I decided to figure out just how that’s done. This recipe brings all the satisfaction with even more savory flavor for an easy, homemade snack. Luckily, the portioning of two potatoes won’t let you over-indulge quite as badly. See full recipe below.
2 large russet potatoes
1 tablespoon canola oil
1 tablespoon + 1 teaspoon olive oil, divided
¼ teaspoon salt
5 garlic cloves, minced
4 thyme sprigs, leaves removed
¼ cup parmesan cheese
On a mandolin, slice potatoes very thinly (about 1/16 inch thick). Soak sliced potatoes in water for 1-2 hours. Drain, and pat dry with paper towels.
Preheat oven to 400 degrees.
Toss potatoes with canola oil and 1 tablespoons of olive oil. Sprinle salt over, toss to combine.
Place the potatoes in an even layer on the pan.
Bake in oven until golden brown and crisp, turning pan every five minutes. Because some will brown faster than others, keep a close on them and remove chips as they brown. Be sure to not let them get too brown, some white is fine, once they cool, they will crisp up. The whole process should take 15-25 minutes. Once the potato chips come out of the oven, sprinkle with salt. Let cool.
While the potatoes are in the oven, heat the remaining olive oil in a small skillet or saucepan over a low heat. Add garlic, and sauté until garlic is cooked and softened, about 3 minutes. Be careful to not brown the garlic. At the last second at thyme in.
Sprinkle the garlic, thyme and parmesan over chips. Serve.