Oven Baked Potato Chips with Kale-Lemon Pesto for The Super Bowl

Hell has frozen over.  I’m posting a recipe for Super Bowl Sunday.

I honestly could not tell you who is playing and until Tuesday when I Googled it, I had no idea it was this Sunday.  (Does that make you love or hate me a little more?  I still don’t know who’s playing.)

I whipped up some awesome pesto to use up a little of this and that in my fridge.  I haven’t been eating junk food at all lately.  Potato chips definitely have not been passing my lips.  But when they’re homemade and dipped in pesto, who I am to refuse?

This isn’t your traditional football game fare, but it’s good and if you are looking for something to serve to shake things up a bit, give this a try.

If you want, add some of the pesto to mayo or even sour cream for a creamy dip.  I liked it just like this. :)



Oven Baked Chips with Kale-Lemon Pesto

Ingredients:

For Kale Lemon Pesto:
1/2 cup whole raw almonds
1 cup packed kale leaves
1 cup packed basil leaves
1 cup packed spinach or arugula, more kale or basil
1/4 cup fresh parsley leaves
juice and zest of 2 meyer lemons (or 1 large regular lemon)
1-2 cloves of garlic
extra virgin olive oil
salt, to taste

For Oven Baked Potato Chips:
2-3 large russet potatoes, 1/8″ sliced
1 Tbsp. grape seed oil or canola oil
salt

Instructions:


For Kale Pesto:

In a food processor or blender, pulse almonds until finely chopped. Add the greens, zest, juice, and garlic. Pulse, scraping down the sides of the bowl periodically, until everything is finely chopped. Turn food processor on and slowly add the olive oil through the feed hole until the pesto reaches the desired consistency. Stop and scrape down the bowl. Add salt to taste. Transfer to a small bowl and press plastic wrap against the surface of the pesto. Chill until ready to use.

Makes about 3/4 cup.

For Oven Baked Potato Chips:

Adjust oven racks so one is close to the bottom and one is close to the top. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.

Toss the potato rounds with the oil and arrange in an even layer (no overlapping) on the baking sheets. (You might have enough for a third pan.)

Place the baking sheets on the racks and bake for about 10 minutes. Remove the baking sheets and turn the potatoes over. Put back in the oven and check every 5 minutes to see if they have turned a golden brown.

Transfer the chips to a cooling rack lined with paper towels (or a paper grocery sack) to remove any excess oil. Serve warm or at room temperature.
Makes enough for 4-6 people.

**Note, if you’re doing this for a crowd, you’ll want to make these ahead of time and reheat them to crisp them up again before serving.

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4 Comments

    1. Hi Dahlia! I usually cut them about 1/8″ thick. I don’t have a mandoline, so they aren’t always exactly the same. If you can, get them as even as possible, they will cook more evenly that way. Hope that helps!

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