I am fascinated with purple potatoes. I just love the color! Vibrant and so unique. And with the mantra – Eat the rainbow! – well, this is a no-brainer! Baking these with just a touch of olive & truffle oil will sway any chip aficionado over to the world of lower fat, super tasty, baked potato chips. I made a huge batch for my daughters to take to school in their lunch – so much better than pre-packed chips. And a funky purple potato to put a smile on their face… all the better!
2 lbs of purple potatoes, washed and sliced 1/8 of an inch on a mandoline slicer or a knife
1/4 cup of good olive oil
1 tablespoon of truffle oil
3 tablespoons of chopped fresh Rosemary
Preheat your oven to 425 degrees. In a mixing bowl, combine the olive oil, truffle oil, sea salt and Rosemary. Brush a thin layer of the oil mixture onto 2 cookie sheets. Set aside.
Once your potatoes are sliced (soak them in a bowl of water for about 15 minutes). Drain, rinse and then lay one layer of potatoes out on your cookie sheet. Avoid overlapping. Then brush each one with a bit of the oil mixture. Sprinkle with salt and bake. Now the timing varies. I start out with about 15 minutes on my timer. I peek in on them and remove the chips that are getting tan and crispy. Return the cookie sheet back in to bake for an additional 5-8 minutes. I continue the process until all are cooked perfectly. Some cook faster than others.
— Knead to Cook