Last week, the kids and I enjoyed homemade potato chips. They were relatively quick to make: peel and slice (using a mandolin) a bunch of baby gold potatoes; coat slices with olive oil; place, in a single layer, on a cookie sheet; salt; and bake at 375 degrees F until crispy. Add more salt to taste, and enjoy. Luke finds them especially delicious when dipped in Sweet Baby Ray's Barbeque Sauce.
Photo taken 11/13/09