Like most of the world right now, we’re staying home, cooking more and making the most of what’s in stock each week at the grocery store. I LOVE fish and chips, and when I found beer-battered fish from Gorton’s at the store recently, I was super excited to grab a couple bags. When I got home, I decided to make (and perfect) my Oven-Baked Homemade Malt Vinegar Potato Chips Recipe.
This post is sponsored by Gorton’s. All opinions are my own!
These are simple and only require a few pantry staples. The recipe below is perfect for two, but it’s super easy to double in order to serve 4 or more. I prefer to use Yukon gold potatoes to make homemade chips, but you can use whatever potatoes you have or can find at the store right now.
Ingredients Needed:
- Potatoes
- Olive oil
- Salt
- Pepper
- Parsley (optional)
- Malt vinegar (optional)
How to Make These Oven-Baked Potato Chips:
- Preheat oven to 425 degrees
- Coat the baking sheet with olive oil
- Cut the potatoes 1/4 inch thick. Tip: Resist cutting them too thin; they’ll burn and won’t have enough flavor.
- Put the baking sheet in the oven for 5 minutes to get hot
- Toss potato slices with olive oil, salt and pepper
- Carefully place the potato slices on the hot baking sheet
- Put in oven and bake 25 minutes or until slightly brown; flip and bake another 10-12
- Garnish with parsley and sprinkle with malt vinegar (I sit the bottle out and let each person add as much or as little as they’d like)
- Serve fresh and hot
These oven-baked potato chips pair perfectly with Gorton’s Beer Battered Fish Fillets. The fish fillets are quick and easy to make plus store well in the freezer — something I appreciate even more right now! They’re also made with sustainably wild caught Alaska Pollock and provide a good source of natural omega-3s and protein.
Coleslaw pairs perfectly with it as well.
Pin it/save it and make it soon. I’d love to hear if you make it and what you think!
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
people
|
- 2 Yukon gold potatoes
- 1 1/2 Tbsp extra virgin olive oil (1 Tbsp for banking sheet; 1/2 Tbsp for coating potatoes)
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 1/4 tsp chopped parsley garnish
- malted vinegar (optional)
Ingredients
|
|
- Preheat oven to 425 degrees Fahrenheit
- Coat the a baking sheet with 1 Tbsp of olive oil
- Cut the potatoes 1/4 inch thick. Tip: Resist cutting them too thin; they'll burn and won't have enough flavor.
- Put the baking sheet in the oven for 5 minutes to get hot
- Toss potato slices with olive oil, salt and pepper
- Carefully place the potato slices on the hot baking sheet
- Put in oven and bake 25 minutes or until slightly brown; flip and bake another 10-12
- Garnish with parsley and sprinkle with malt vinegar; serve fresh
© Kitchen Gone Rogue. www.kitchengonerogue.com
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