Sometimes when my children ask for potato chips, that is what I make. Other times I make parsnip or sunchoke or rutabaga chips to encourage them to broaden their palates. Here, organic red-skinned new potatoes are sliced paper-thin and fried in grape seed oil to make crispy, delicious chips.  Every once in a while we even buy them ready-made and bagged, but never for breakfast.


serves 4


4-5 large new potatoes

2 Tablespoons grape seed oil (or as needed)

½ teaspoon sea salt

Process  Wash the potatoes and cut away any eyes that have sprouted.  Use a goo Japanese vegetables knife to slice each potato into rounds as thin as you can make them. Note: when you hold each round up to the light, it should be slightly transparent.


Set aside. Heat a large skillet for about one minute on a medium to high flame. Add the grape seed oil and allow it to heat for about a minute. Add the sliced potatoes, one by one,


until they cover the pan’s bottom. They should not overlap.  They will sizzle in the pan; use wooden tongs to turn them over when you see the edges begin to turn a golden brown. Each chip will cook at a different rate, so turn each one over as it is ready.  Fry the second side, until it becomes golden brown. Remove from skillet with wooden tongs and let dredge on brown paper bags until most of the oil is absorbed.


Sprinkle with sea salt and serve.

©Nancy Wolfson-Moche 2014