DSW COOKS Baked Potato Chips

Tell me now, How in the heck does an internet search for aromatherapy throw in a result for spuds, like in potatoes? Seeking the internet for what info can be had for fennel essential oil, the search takes me to a website and displays a blurb for a topic remote from what I originally searched. As much as I use and create essential oil blends for cosmetic to household use, I never knew there to be a connection for potatoes and essential oils… until today.

Apparently, there among the search results for aromatherapy is an alternative method for potato sprout control through the use of essential oils. Scanning the articles it is the complex yet soulful scent of jasmine, the distinct menthol bouquet of peppermint or the earthy spicy sweetness of cloves that has been noted to effectively inhibit potatoes from sprouting. I should have known with all the amazing therapeutic benefits and results of essential oils.

As happenstance would have it, my peripheral takes notice of two lone potatoes on the kitchen counter.  Both sport a few sprouts of their own with a coat of tinged green. I am reminded that I overestimated the quantity of fruits and vegetables needed for last weeks menu. This time, too many spuds! 

Speaking of spuds, Did you know there is a Spuds, Florida?  A second distraction as I continued my search for fennel in aromatherapy. With all people, places or things even Spuds, Florida has a wee bit of history to inform.

Between the methods for potato sprout control and Spuds, Florida -- possibly a subtle sign that I really need to do something with those potatoes. Whilst searching the net I did work up an appetite ending the search for properties and uses of fennel essential oil all too quickly... moving on to something a bit more exciting, like feeding the belly!

Two lone potatoes…

Baked Potato Chips it is!
Or as some call them, Crisps. 

A wee bit over baked though still delicious! Photography by Debra Smelik Walling

A wee bit over baked though still delicious!
Photography by Debra Smelik Walling

These were a tasty treat!

Soaking potato slices in ice water bath. Photography by Debra Smelik Walling

Soaking potato slices in ice water bath.
Photography by Debra Smelik Walling

Baked more to my liking and even more delicious! Photography by Debra Smelik Walling

Baked more to my liking and even more delicious!
Photography by Debra Smelik Walling

The Martha Stewart recipe for Baked Potato Chips was such a success that Jeff and I have indulged in a few batches. I did alter it a bit.  The recipe calls for 2 pounds of potatoes.  One is sufficient for the Wallings so I cut the list of ingredients in half.  Too, although the recipe did not call for this step, I chose to soak the sliced potatoes — to promote a crisper chip so I have been told.  The recipe is worth the time — they are quite the yummy alternative to store bought, processed potato chips.

DSW Cooks : Recipe 12:161113 : Debra Smelik Walling

DID YOU KNOW

The green color just under the skin suggests a toxic build up may have occurred. The green contain levels of a toxin known as solanine.  A form of natural insecticide produced by the potato plant as a natural defense against fungi, insects and even animals. Granted you would have to eat a lot of green potatoes though to weigh in on the side of safety peel away any visible green.  Eating the green can cause sickness to include nausea, fatigue, GI issues, headaches or even cause neurological problems.

So before making your baked potato chips remove any sprouts and peel away the green. Potatoes do not need refrigeration though an ideal area to store these tasty gems—in a dim or dark environment, dry with cool temps like 45 to 50 degrees fahrenheit - guess maybe in the ole’ days that is why they were stored in the cellar. Light and warmer temps will cause them to sprout.


These Baked Potato Chips turned out so delicious that I tried them with beets.
That was not as successful.

Any tips for baked beet chips?  I would love your input, please comment.