I love potato chips, or any kind of chip, really. I like crunchy foods, the crunchier the better. When my husband accidentally burned a batch of carrot fries, I happily munched on burnt sticks of charcoal (with a side of BBQ sauce, of course!)
The satisfying bite and the crunchy texture has always appealed to me. Maybe it’s just because I can’t smell, but I think everyone enjoys a good chip now and then, especially when you’ve got a good seasoning or dip to go along with it.
My husband spent the entirety of last summer making new kinds of potato chips, from sweet potatoes to carrot chips, he threw everything in our deep fryer. So when he suggested making more chips last week, I said, “But they’re so greasy! Can’t you bake something instead?”
He paused for a moment and said, “Actually, I have an idea.” Not long after, he returned with these. I hope that you enjoy them as much as I do!!
-1 Tbsp Cumin
Eat plain, or feel free to add whatever seasoning or dip works for you!
This recipe makes 7 chips. The nutrition facts is for one chip.