A healthy take on potato chips - with just THREE ingredients - these salty crispy potato strips, cooked in olive oil, will have you crunching guilt-free! They are delicious with scrambled eggs for breakfast, paired with a sandwich or sprinkled in a salad at lunch, you'll also find them a perfect side for dinner ~ think DIY fish n' chips. Needless to say, there are many ways to enjoy these potato strips. So long as they crunch - we're in business!
Follow along with me HERE
INGREDIENTS
1 russet potato
Olive oil
Salt + pepper to taste
DIRECTIONS
1. Peel the skin off the russet potato
2. Cut the potato in half length-wise, then cut both halves into half again length-wise, so you end up with 4 large wedge-like fries
3. Using a peeler, peel* each potato wedge into a bowl using long strokes to create ribbon-like peels
4. Use a cloth to squeeze the peels, soaking up any moisture that you can
5. With a pair of kitchen scissors, cut the potato peels into smaller strips (you can cut them right in the bowl
6. Add in salt and pepper and mix with a pair of tongs (or your hands) until the potato strips are fully coated
7. Cover the bottom of a pan with a generous amount of olive oil and turn the stovetop on medium to low heat
8. Once the olive oil is heated, add in the potato strips and spread them out using a pair of tongs into one even layer
9. Cover them and let them cook on low/medium heat for about 10 minutes
10. Take the lid off and using a spatula, flip your potatoes over (they should be stuck together and all flip at the same time)
11. Cover and cook for another 10 minutes until they are beyond golden brown
12. Remove from heat and let the potatoes cool completely before breaking them into strips!
*These potatoes are slippery without the skin so I like to wrap a towel around the base of each wedge while I'm peeling to make sure it doesn't slip out of my hand!
**For extra crisp cook them even longer!
