Potato and Kale Chips with Lemon Mayonnaise

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Chips:
  • 3 large kale leaves
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 (8-ounce) medium white potatoes, unpeeled
  • 1 (8-ounce) medium sweet potatoes, unpeeled
  • Mayonnaise:
  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice (from 1/2 a large lemon)
  • 1 teaspoon lemon zest (from 1/2 a large lemon)
  • Kosher salt and freshly ground black pepper
Directions

Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.

Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices. Put them in a bowl and drizzle with olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer. Season the chips with salt and pepper, to taste.

Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper, to taste.

Transfer all the chips to a large bowl and serve with the mayonnaise.

Cook's Note 1: Some potato chips will cook faster than others. Remove the chips from the baking sheets as soon as they become brown and crispy.

Cook's Note 2: The recipe can be doubled or tripled.


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