Baked chips and Bones

It’s Monday! I know most people don’t get this excited about this particular day of the week but for me it shall now officially be know as Bones-day (at least for the rest of this TV season). My favorite TV show returned for season 8 tonight with a jam packed episode that made up for the slump the writers seemed to be in for most of last season (I’m a little bit of a dork, okay a lot of a dork, so sue me!).

So as long as Fox keeps to their regular programming schedule I will be a happy, happy girl for all foreseeable Monday’s 🙂

Since I don’t expect you all to appreciate Bones as much as I do, I brought a recipe here as well (it’s a make-it-Monday after all). These crispy little treats rounded out my otherwise boring lunch rather nicely today.

These my friends are are crispy, baked potato and onion chips (and they are delicious!) a light alternative snack to the traditional potato chip with a heck of a lot more flavor. I’ve made homemade chips in a fryer before (yes I own a personal sized deep fryer, it was a Christmas gift don’t judge!) and those are always delicious but I like something a little healthier for my everyday fare. 

Here’s how it’s done…

I was only making a single serving today (but you can easily adjust the portion size to suit your needs) so I took a single potato and half of an onion and sliced them really thin, this would be really fast to do on a mandolin but it’s totally possible with a knife (just watch your fingers!). 

Place the potato slices in a bowl of ice water as you cut them (this helps to rinse off some of the starch so that they come out nice and crispy). When you are ready to bake them just be sure to dry them off really well. There’s no need to rinse the onion slices because they don’t have starch. 

Preheat the oven to 350* and place everyone in a single layer on a foil lined baking sheet. Them pop them in the oven and keep an eye on them. 

Every so often when the edges start to curl up you can give them a flip (this makes sure that they brown evenly). By every so often I mean in 10-15 minute intervals, there’s no hard and fast rule, you just want to watch them to make sure that they don’t burn. 

When they reach a nice even brown color throughout (the edges will be a little darker in some places no worries!) take them out of the oven and let them cool on the baking sheet before you pack them up, this way they don’t steam in the container and get all soggy. 

The end result is like a cross between a chip and a french fry, the potatoes get really crispy (though they don’t have the fried chip crunch) and the onions really caramelize into great flavor while staying a bit chewier in texture. It’s a bit of a  flavor party  in your mouth and we haven’t even  gotten to the good part yet!

They work really well as a lunch treat, especially paired with my spin on fry sauce (so well in fact that I couldn’t resist a taste while packing them up).

That’s all it takes for an easy snack sure to spice up your Monday routine (in case you aren’t as into the Monday thing as I am). Happy Eating!

Baked Potato and Onion Chips with Spicy “fry” sauce

Total time 30-45 min
Hands on time (10 min)

Serves 1

1 baking potato (I used a russet) scrubbed clean
1/2 a yellow onion

1/4 cup plain, non-fat, Greek yogurt
3-4 TBSP ketchup
1-2 tsp cayenne pepper
pinch of salt

Preheat the oven to 350*, while it’s heating up slice the onion and the potato as thinly as possible (you want it to be about as thick as a potato chip). Place the sliced potatoes in a bowl of cold water to help draw out and rinse off the starch.

Dry the potatoes well with a paper towel and arrange those and the onion slices in a single layer on a foil lined cookie sheet. Place those on the middle rack of the oven and let bake.

Check on them every 10-15 minutes and give them a flip if the edges are starting to curl up. Remove smaller pieces if they start to brown early, but ideally you want all the pieces to be about the same color (pale brown in the middle with darker edges).

When done remove from oven and let cool while you make the sauce.

Combine yogurt, ketchup, cayenne, and salt in a small bowl or resealable container. You can adjust the amount of ketchup and cayenne to suit your personal tastes (more ketchup makes the sauce sweeter, more cayenne adds more heat).

Pack it all up and resist the urge to snack before lunchtime 🙂

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