recipe: baked Sriracha potato chips

the Kettle brand cheddar beer chips are devine. the Kettle Sriracha chips look devinulous. i'm on a healthy streak and denied myself a bag. and proceeded to get mildly intoxicated and spend a good portion of Saturday night pouring over recipes on foodgawker.com and try to deny myself food. what resulted... was this little number from Oh My Veggies. if god gives you potatoes, you make yourself some damn potato chips.

they came out delightful (it took 5 minutes tops for us to devour these), although they were a little too soft to be perfect. a few were starting to burn when i took them out, so i think next time i make them i'll try to bake them low & slow versus the 20 minutes @ 400F degrees. (though in part, my inebriated inconsistently sized slicing could have played a part in that as well. perhaps.) a garlic Sriracha aioli for some dip dip on the side would not hurt either, mmmmm.  all in all - worth the effort, fun lil snack without having to feel -as- guilty as eating "real" chips.

ingredients list: 

- 1 tbsp vegetable oil

- 1 tbsp Sriracha

- 1 large russet potato, cut into 1/8" slices

- salt to taste

to make: preheat oven to 400F degrees. stir together vegetable oil & Sriracha in a large bowl (or large ziplock bag); add in the potato slices and stir/shake together until potato slices are completely covered. 

place potato slices in a single layer on a parchment-lined baking sheet. sprinkle with salt. bake for 20-25 minutes, checking frequently after 10 minutes to make sure they don't burn. remove when edges begin to brown and they seem crispy.