I’ve said it before and I’ll say it again – potato chips is our weakness! I’ve fully accepted it as a nasty little food I just love oh so dearly, and know I’m not alone on this one. Jeremy is right there next to me helping me polish off the bag! But these days we’ve been cutting back the amount of potato chips we’re consuming. They’re just plain not good for us, so I’ve been experimenting with different homemade chip methods that sacrifice neither crunch nor flavor. Enter, the ube potato! Colorful, full of exotic appeal and just waiting for your mandolin to get to werk.
I will fully admit that at certain points while making this I did feel a bit “this is more trouble than it’s worth,” which is never a great feeling in the kitchen. Yes, they’re pretty to look at. Yes, they are healthy. But, and this is a big but – they’re suuuper temperamental to get just right, at least in my experience. I probably burned at least three batches, and a couple trays definitely did not have that awesome crunch-factor I was looking for. But when I got everything just right, just so… they were magical. But yeah, a bit of a bitch to make. So you’ve been forewarned.
Soaking your potatoes in cold water is essential to getting a great crunch. We tried a few different ways, and without a doubt this is a step you should not skip. Getting the potatoes completely dry after you’ve soaked them is another key step. Use paper towel or a clean kitchen cloth, and dry off as much residual water as possible. We also found that salting them before they bake also seems to help draw out extra moisture, and assures they are evenly seasoned.
We used rosemary and lemon sea salts for these, but any old sea salt will do! If you decide that do want to make your own finishing salts, there’s an awesome tutorial here and here. The possibilities are seemingly endless! You’ll want to make a nice big batch of these healthy chips and keep them in a resealable bag. We think they’re the perfect little snack to have on hand for when those deep seeded potato chip cravings set in!
- ube potatoes, washed with skin on
- extra virgin olive oil
- sea salt
- Preheat oven to 400.
- Wash and slice ube potatoes on a very thin setting on a mandolin.
- Soak in very cold water for about 30 minutes. Dry completely.
- On a parchment lined pan, mix sliced potatoes with a little olive oil, and toss together until evenly coated. Season with salt as desired.
- Spread sliced potatoes out evenly on pan, so that none are touching or overlapping. You may need to do several batches depending on the amount you wish to make.
- Bake for about 6-7 minutes, then with a pair of tongs flip each chip and return pan to oven.
- Watch carefully for the next 6-7 minutes. Chips will crisp slightly, and begin to brown slightly.
- Remove from oven and transfer to a cooling rack, where chips will crisp up completely.
- Once cooled, store in an air-tight bag.