The second part of the theory I’m not so sure about though. While this is certainly not as speedy as tearing open that bag of Ruffles….it’s actually pretty fast and simple. The ingredients are russet potatoes, canola oil and salt, and the process is as simple as run the potatoes (CAREFULLY) through a mandoline (3 minutes), heat up the oil in your friendly Dutch oven (10 minutes) and fry up the chips in the oil (5 minutes for a giant pile of chips). Spread them on a paper towel-lined cookie sheet (30 seconds), sprinkle them with sea salt (10 seconds) and voila! Chips that taste like chips are meant to taste, and not a chemical or preservative in sight.
Now, if you want to get crazy like I did and add some blue cheese dip to the mix, you can do that during the 10 minutes that the oil is heating up. Whirl some of your favorite blue cheese with some sour cream in your food processor, then slowly thin it with milk (or buttermilk, if you want a lovely tang) until it is dip consistency. Done and done.
I’m compiling a list of my other snack food vices to continue testing this theory on…all in the name of scientific research, of course. Suggestions welcome.