Old Fashioned Duck-Fat-Baked Potato Chips

duck fat homeade potato chips w words
Old-Fashioned.
Homemade.
Duck Fat.
Potato.
Need I say more?

You don’t have to use duck fat; lard or olive oil with also give you incredible results!

We’re partial to duck fat here on the homestead, plus- duck fat was made for potatoes…


What’s So Great About Homemade Baked Potato Chips?
They are thick-cut and crispy, covered in a simple spice and salt blend, and baked in the oven for ease and to conserve the amount of fat used.

Make them for a snack or make them for a fancy party. Just make them!

They will rival any store-bought or restaurant potato chip you’ve ever had.

The Seasoning
The seasoning for these potato chips couldn’t be easier and is what makes them soooo good. There is just a touch of sugar in it, which may seem weird, but it really adds a lot so don’t skip it.

You can use any dry fine granulated sugar you want (I used maple sugar), just don’t use a wet sugar like brown sugar, or too coarse a sugar or it won’t stick (affiliate).

1 part fine sea salt + 1 part granulated garlic + 1 part onion powder + 1 part parsley + 1/2 part sugar

The Potato
We used good old-fashioned Russets. No soaking or special treatment required. Just slice them thin! A mandolin slicer is my preferred tool for the job, a food processor with a slicer attachment would also work great (affiliates). A sharp knife and steady hand would probably be fine if thats all you have.

Old Fashioned Duck-Fat-Baked Potato Chips
 
Author:
Ingredients
  • 5 Tbs melted duck (or other) fat
  • 5-7 medium-sized russet potatoes
  • 1 tsp fine sea salt
  • 1 tsp onion powder
  • 1 tsp granulated garlic
  • 1 tsp parsley (fresh or dried)
  • ½ tsp granulated sugar
Instructions
  1. Preheat oven to 400 degrees F.
  2. Slice potatoes thinly (I used the second smallest setting on my mandolin). I don't peel them. I always wait to slice the last potato until I see how many potatoes will fit on the pans, as it varies depending on their exact size.
  3. You'll need two larger sheet pans (I use half sheet pans).
  4. Drizzle 2 Tbs of fat on each of the pans and rub it all around, then place a single layer of potato slices on the pan. Drizzle ½ Tbs of fat on top of the potatoes in each pan and rub it all over the top of them.
  5. Bake for 20 minutes and take the potatoes out of the oven.
  6. Mix together the salt, onion powder, granulated garlic, and sugar then sprinkle it evenly on the potatoes.
  7. Return them to the oven and watch them for the next 5-10 minutes.
  8. Some will turn crisp and start to brown faster than others; remove the done ones from the pan and return the pan to the oven until they are all done.

This post may contain affiliate links, which means that if you click through them and end up purchasing an item (any item, not necessarily the one I recommended even!)  I may receive monetary or other compensation. The price you pay is unaffected by using this link, and buying stuff you were going to get anyways through an affiliate link is a great way to support your favorite blogger and fellow homesteader! Thanks!

Featured on Clever Chick Blog Hop #84, Homestead Barn Hop #157, Natural Living Monday #72, Homeacre Hop #68, Simple Live Thursday #192, Green Thumb Thursday,

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