Tuesday Ramblings

Endophobic Tendencies

While preparing ingredients for a charcuterie board and ingredients for pizza, I came to the life altering realization that I’m an endophobe. I was chopping off the icky pointy ends of the european pepperoni when I told R-Dolly that I can’t put the ends on the tray because they gross me out. I quickly looked over the other ingredients I’d already chopped. I’d removed the following: both ends of the cherry tomatoes, the little black apex of the red peppers, and the end pieces of the salami. Once I said it out loud, the realization froze me in place. I AM AN ENDOPHOBE!!!

I frantically thought back over the years and realized I’m one fucked up motherfucker. I don’t know what childhood trauma caused this phobia but I’ve apparently been like this since I was little. I NEVER eat the crusts of bread even if they’re the last pieces in the bag. I don’t like end or edge pieces of cake, lasagna, or anything else that’s cooked in a baking dish. I will take a piece out of the middle and leave all the edges intact. When I cook, I cut off the ends, stem area, and the apex of every fruit and vegetable. I cut the ends off of bananas which, honestly, everyone should do already because the little ends on the banana are just disgusting no matter what your feelings are about ends.

Don’t even get me started on end or expiry dates. Milk is to be dumped on the expiry date by someone other than myself, if there happens to be any left. I have cereal eaters at home so, thankfully, that doesn’t happen often. Sour milk is disgusting. I know that one began when I was little and drank expired milk without knowing the horror that was about to explode in my mouth.

The end of an amazing movie, trilogy, TV series, book or book series is a tragedy. I realize that during a horror movie there are only so many characters that can trip, fall and be murdered by an axe murderer; die of an unknown virus; turn into zombies or be murdered by a human sized sex-starved mutant bunny rabbit running around with a huge penis/dildo boner as he chases them. It’s an actual movie!!!! I can’t make shit like that up. Bunny, the Killer Thing was extremely entertaining and I feel weird admitting that I’ve watched it more than once, but I totally have. The huge dildo flapping in the wind as he chases females and a couple of unfortunate males while growling “PUSSY” was the funniest shit ever. It was hilarious and gory and disgusting. It’s also a Finnish Horror movie with subtitles and I love me some foreign horror movies! I believe there was an English dubbed version but I avoid those like the plague. The words not matching the mouth movement is too distracting.

Speaking about the sex-deprived mutant rabbit also makes me realize that my husband’s lucky that the penis has a ‘head’ and not an ‘end’ or his penis would’ve been hand and mouth deprived or, even worse, my habit of cutting the ends off everything might have disastrous consequences for his parts. Now that I’ve acknowledged my shortcoming concerning ends, I can accept myself for who I am and move on with my life.

~C. Dolly~

Tuesday Ramblings

Late Nights and Early Mornings

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We have been pulling some pretty late nights here during the last week, which is all fine and dandy when you don’t have to be up early in the morning. We have been doing the usual, spreading ourselves into a teeny tiny thin little line, and hoping that nothing breaks. So far no one has ended up dead, so its a win. AND, we opened up our new restaurant! We have been trying to use local ingredients, keep the menu small (and simple – which will help minimize waste) as well as utilize some of our favourite recipes like roasted marinara sauce, homemade tobasco (keep following our blog as this one will be posted in the coming months) and our favourite signature caesar named after our favourite little pug, Dolly!

I can’t let you in on all of our secrets, but if you have only tried drinking a caesar made with vodka, you have not yet taken a ride on the flavour express. While a gin caesar can be good, a caesar made with some good old Jack Daniels can’t be beat. And that folks, is how we remain sane in the Dolly households! 4 hours of sleep at night and the perfect mixed drink can still bring a smile to my face. Because someone making you a mixed drink means love. Anyone can crack a beer – real love means emptying out the pantry – C.U.Next Tuesday, R.Dolly

Monthly Articles

Summer Clam Bake

1-IMG_6067Even though we don’t live near the ocean, I wish we did. I miss the sound of the waves, the smell of the salt air and the plethora of fresh sea food. I would move back in a heartbeat if I wasn’t so terrified that one day a huge earthquake will hit and the coastline will sink.  So, summer time usually means a trip to the coast to say a quick “hello” to the ocean and gorge myself at a restaurant on the Harbour Quay.

This summer, the trip will not be possible, so we are doing the next best thing and having a clambake. Without clams, since we couldn’t find any to purchase, and we baked it in a roaster oven instead of a pit in the sand. This is basically the equivalent of someone who gives a recipe 5 stars on allrecipes.com but changed the whole thing – “Yes, I loved this recipe for deep fried cod, but I made a few changes and used tilapia instead of the cod. I also chose not to deep fry it since I’m trying to be healthier and chose to wrap it in parchment paper with a slice of lemon on top. Was fantastic! Will definitely make it again.”

The history of the clambake dates back to pre-colonization when the First Nations people along the coastlines would cook their seafood in large pits dug in the sand. Hot rocks would be layered at the bottom of a pit, topped with seaweed, clams, mussels and Sebastian’s ancestors (or predecessors) depending on where you place Ariel and her mermaid family on the timeline of evolution, and topped with another layer of seaweed. 

When we think of clambakes, we also think of beer. And homemade potato chips. And pie. Cherry pie to be exact. Because we are obviously super wholesome people. Warrant kinda wholesome.

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And we did them all to perfection. Best and easiest dinner ever! Pinkie swear. 

Menu:

Decorations, aka. ambiance:

It was a lot of fun and easier than we expected. We will definitely be planning a clambake 2.0 in the near future.

And, while we’re speaking of parties, don’t forget to check out our Top 10 Most Interesting People at a Party – R. Dolly.

 

Top 10

Top 10 Most Interesting People at a Party

people watching

“People watching or crowd watching is the act of observing people and their interactions. It involves picking up on idiosyncrasies to try to guess at another person’s story. This includes speech in action, relationship interactions, body language, expressions and activities.”

Since I was little, I’ve subconsciously watched people around me. I’ve never done it in a degrading way. I find human interactions fucking fascinating and when I was in Las Vegas there was a plethora of specimens to observe. “Actions speak louder than words” is the best way to describe what you can learn while watching others around you. You learn who people are and what their character traits are by watching how they interact with the world and by paying attention to how they treat and interact with others.

  1. The Know-It-All – I don’t know which person is more enjoyable to watch. The person who thinks they’re always right and will defend that position until their last gasp of poisoned brown air or the person who actually is right and is trying to state their reasons why they’re right. Even if the answer was sitting right between the two people, glowing hot pink and waving frantically at The Know-It-All, that bitch would still argue that they were right. It’s not enjoyable when it’s yourself trying to talk to The Know-It-All – unless you find a way to have fun with them. Here’s a tip: make up something totally, ridiculously false that sounds true just to hear them argue about it because you know they’ll lose sleep for days to come by preparing their arguments for your next meeting.
  2. The Belligerent Drunk – Hopefully, this dude shows up with someone willing to wrangle them into a cab when they’ve worn out their welcome. The person who goes from laughing one minute to yelling and getting violent the next. Then, goes back to laughing. It’s a vicious circle that needs to be broken by going the fuck home.
  3. The Drunken Ho – The D.H. is a wily one. Usually they’re smart enough to attach themselves to single guys/girls. Every once in awhile, they go all no-fucks-given and try to get with an attached. Who’s attachee isn’t putting up with that shit. All hell breaks loose and it’s on. Like Donkey Kong.donkey
  4. The Insecure Bitch – You know the one. The one who once upon a time dated, kissed, talked to or heard about the guy you’re with. The one who sits with her group of friends and says hi to everyone but you and then rolls her eyes and makes meaningful eye contact with the girls around her as you walk by. The one who really needs to find happiness within herself and stop photoshopping all her pictures because she’s truly beautiful just the way she is.
  5. The Text-A-Holic – This type of person isn’t only rude at a party. They’re assholes everywhere! This is the person who spends most of their time at a party talking to others while simultaneously texting because they’re either delusional and think they’re so fucking important that the world will end if they don’t respond to the text or they have low self-esteem and want to appear important. Either way, they should’ve just stayed home and sent texts to the people at the party because trying to have a conversation with someone who is saying “uh-huh” as they type furiously on their phone is a total fun-sucking experience. It’s completely acceptable to tell them they’re being a douchecanoe or, if you want to avoid the potential fallout, just walk away when they’re mid-text.
  6. The Stoner – They appear as if out of nowhere, cloaked in a cloud of smoke, like a chill magician full of eternal wisdom. They can be found lounging peacefully in a comfortable chair sharing the secrets to a fulfilling life or, in some cases, hiding in a shed frantically inhaling and waving the smoke away before someone with judgie eyes happens upon them.
  7. The It’s-All-About-Me – Not to be confused with The Drama Queen, The It’s-All-About-Me is the person who is loud and can’t refrain from butting into every conversation. However, instead of talking about other people, they focus on getting every single conversation back onto the most important subject–themselves. They will interrupt you mid-sentence to say they, or their children, did the same thing. But better. And faster. Before they were even born. You’ll never finish a sentence when they’re around and they’ll only move along to the next victims when their bat-like hearing picks up another topic of conversation they can be better at.
  8. The All-Up-On-Ya-Talker – Some people are oblivious to the “personal bubble.” I have a bubble and if you get all up in it and I don’t really know you, I have no problem telling you to back off. I’ve actually uttered the words “fuck off or die” on occasion. It creeps me out and actually makes my skin crawl. If I know you, and like you, the bubble disappears. While at a party, I was watching an extremely drunk guy talk to my husband, Derek. The Talker was weaving back and forth towards Derek, almost yelling, falling on him whenever he laughed and was totally oblivious to the look of horror on Derek’s face and the “help me” look he kept giving me. I would’ve saved him but, quite frankly, I was so relieved and kind of excited that it was happening to someone else and I could observe. I was surprised to see how much restraint my man had and how he effectively dealt with the situation (if you call “effective” pawning the talker off on someone else and then spending the rest of the night ducking and weaving to remain out of his line of sight.)
  9. The Unknown – Probably the most feared of all party guests, The Unknown really should walk into your house with the Jaws theme proceeding them. They usually end up being a lot of fun but every once in awhile, it’s a horrifying train wreck that’s invited to cross the threshold. Like a vampire. And while you may want to sharpen a stake in preparation for the inevitable, it’s a highly frowned upon solution. By the time they’ve been forcefully removed, they’ve managed to drip food out of their mouths and back into the food bowls, onto the Drama Queen, on the floor and down their permanently stained wife-beater.
  10. The Drama Queen – The Drama Queen doesn’t just focus on herself. She’s a multi-tasking maniac: She will cut The Know-It-All down to size for not agreeing with her; spread gossip about The All-About-Me because she’s taking her limelight ; freak out about the drink that The All-Up-On-Ya dribbled on her; use her judgie eyes on The Stoner; scream at The Text-A-Holic for ignoring her; make The Insecure Bitch even more insecure; throw the food that The Unknown spilled on her back into his face; push The Belligerent Drunk so far past anger that he’s sitting in a safe place rocking back and forth while sobbing; and goes all Donkey Kong on The Drunken Ho for trying to attach to her boyfriend. She’s a fascinating creature to watch because the next aneurysm inducing catastrophe is just around the corner.

~C. Dolly~

Recipes

Seafood Bonanza

Due to our lack of a sandy beach, for our version of the bake, we used this bad boy. It won’t give you the traditional smoke flavour that you can get from hot coals, but it is clean and convenient. 194dbdba-770f-47e5-a2c2-6796731c0d5a_1.1e5ca0ecf8c00367cbb9ed6c34880fb8

Ingredients:

  • 1.25 cups White Wine
  • 3/4 cups water
  • 6 cloves garlic
  • 2 shallots (omit if you have a guest with allergies  like we did – thanks, Derek!)
  • 2 lemons, quartered
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. black peppercorns
  • 6 cups of baby potatoes
  • 2 cobs of corn cut into wheels
  • 3 cups chorizo sausage (precooked)
  • SEAFOOD we got carried away and used lobster tails, crab legs, mussels, prawns and shrimp
  1. Pour white wine and water into the bottom of the roaster and add pepper flakes, garlic, shallots, peppercorns, seasoning salt, thyme and a bay leaf to taste. Heat to 400-425F.
  2. Here is where you start to add your ingredients in the order of how long they take to cook. We did potatoes (cook 20 minutes), lobster tails, sausage, lemons, crab legs (cook for 10 minutes), corn, shrimp and mussels (cook an additional 3-4 minutes).  Roughly. Now. This is the best tip you will ever read. DO NOT. I repeat, do NOT listen to the recipes that say to cook your potatoes for 8-10 minutes before adding your corn and seafood. These are obviously people who like their potatoes as hard as rocks and their seafood like rubber.  If you have cooked any seafood in your lifetime, you know that some of that shit takes a total of 3 minutes before it’s overdone. We cooked our potatoes for about 20 minutes before adding our next layer. You are also walking a fine line between giving your guests the best meal of their life, or the shits. So you do want to make sure that everything is cooked properly.  If you’re super anal, you can take the internal temperature of your lobster (135 F), but generally, we just cook our seafood to colour or opaqueness. 

We couldn’t dump it onto a table covered in newspaper and ‘dig in’ as suggested, because I refuse to eat newspaper ink. I can hardly stand to read the crap that passes for news now a days much less eat it. We chose to serve it from trays at each end of the table so we could bypass the dreaded dinner party ‘reach across’

Seafood is never complete without some butter to dip it in. You could be basic and use nothing more than melted butter, which is fine, but we are not basic. We had two different flavours of butter for our dinner. One was garlic lemon and the other was Sriracha. You can clarify your own butter or use Ghee. Melt and flavour to taste. –R.Dolly

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Recipes

Best Cherry Pie

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I came across this amazing recipe while searching for a way to use some of the fresh BC Cherries that I couldn’t resist buying at the local farmer’s market. I love fresh cherries but I always buy way more than my family can possibly eat fresh. Pie crusts have also been the bane of my existence. My usual recipe can have totally random outcomes for me so I tried the recipe Old-Fashioned Flaky Pie Dough Recipe, also by Stella Parks

I chilled it for the least recommended time and it turned out flaky and delicious. However, I also made another batch and left the dough sealed tightly in the fridge for a few days. Letting it sit in the fridge for the extra time made the layers on the bottom rise even higher and still kept the bottom crust crispy and brown. It made a fantabulous Banana Cream Pie.

I can’t wait to try out more recipes from the editors of Serious Eats

 

The Best Cherry Pie (With Fresh or Frozen Fruit)

Stella Parks

seriouseats.com

“This recipe changed everything I knew about pie. Before I sorted out a truly scientific ratio of ingredients, fruit pies seemed to be a hit-or-miss proposition: some days soup, some days gloop. But, after cracking open the mechanics of starch, I can count on a flawless cherry pie every time, regardless of whether I’m using fresh or frozen fruit! It’s always crispy on the bottom, flaky on the top, and nothing but sweet-tart perfection inside.

Why It Works

  • Tapioca starch forms a light, clear gel that’s never cloudy, slimy, or gloppy.
  • A 4:1 ratio of fruit to sugar raises tapioca’s gelatinization point so the filling and crust will cook at the same rate, meaning you never have to trade a thick filling for a soggy crust!
  • Tempered-glass pie plates conduct heat quickly and evenly to the dough, producing a far crispier crust than heavy ceramic or stoneware.
  • Yield:One double-crusted 9-inch pie
  • Active time:Between 5 and 30 minutes, depending on complexity of design
  • Total time:About 5 hours
  • Rated:

Ingredients

  • For the Filling:
  • 28 ounces pitted cherries (5 heaping cups; 790g), from about 2 pounds whole fruit (6 heaping cups; 910g) (see note)
  • 1 ounce fresh lemon juice (2 tablespoons; 30g) from 1 small lemon
  • 7 ounces sugar (1 cup; 195g)
  • 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 1 1/2 ounces tapioca starch, such as Bob’s Red Mill (1/3 cup plus 1 teaspoon; 40g)
  • Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust
  • For the Egg Wash (optional):
  • 1 large egg
  • 1 large egg yolk
  • 1/2 ounce heavy cream (1 tablespoon; 15g)
  • 1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • To Serve (optional):
  • Cherry Pit Whipped Cream

Directions

  1. For the Filling: Combine pitted cherries, lemon juice, sugar, salt, and tapioca starch in a large bowl, folding with a flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, using a solid sheet, cutouts, or a lattice-top design. (Check out my tutorials here.) Trim away excess dough and refrigerate pie to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F.
  2. For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.
  3. Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more. If crust completely covers filling, bake until pie reaches an internal temperature of 213°F on a digital thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, et cetera.
  4. To Serve: Cool pie until no warmer than 85°F on a digital thermometer, about 3 hours depending on the type of pie plate (at higher temperatures, filling will be runny and thin). Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure the under-crust is completely cut. If you like, serve with Cherry Pit Whipped Cream. Wrapped in foil, leftovers will keep up to 3 days at room temperature; warm 10 minutes in a 350°F oven to revive crust before serving.
Special Equipment

9-inch pie plate (preferably tempered-glass), pastry brush (if using egg wash), rimmed baking sheet, digital thermometer

Notes

Update: Due to disparate sourcing practices, tapioca starch manufactured in Asia may be derived from plants other than cassava, which have different gelling properties. Look for products that mention cassava by name on the packaging, such as Bob’s Red Mill. For the most flavorful pie, reach for a mix of sweet and sour cherries—a blend of fresh and frozen works just fine. Fresh cherries can be pitted (I love my OXO cherry pitter) and refrigerated up to 3 days in advance. Or, use an equal weight of frozen cherries, thawed until softened. If you like, reserve cherry pits for a batch of Cherry Pit Whipped Cream, the ultimate garnish for cherry pie.

Old-Fashioned Flaky Pie Dough

Stella Parks

seriouseats.com

This is the sort of recipe pastry chefs tend to favor, but it doesn’t require any fancy ingredients, equipment, or training. Just smash some cold butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times. It’s essentially a streamlined blitz, making an easy layered dough that’s supple but strong. That means it won’t slump out of shape in the oven, so it can support all types of complicated decorative techniques, but it’s wonderfully buttery, so it always turns out flaky and tender, too.

In summer months, warm pantry staples and equipment will raise the temperature of pie dough, causing the butter to melt. If it’s warmer than 73°F (23°C) in your kitchen, a few simple precautions will keep your dough happy and cool; more here.

Why It Works

  • All-purpose flour gives the dough strength to hold its shape in the oven, preserving any sort of decorative design.
  • A blitz-style ratio of flour to butter creates a dough that’s pliable but strong, making cracks and tears a thing of the past.
  • One round of folding provides eight major layers with minimal fuss.
  • Refrigerating the dough after shaping ensures it’s fully chilled and relaxed, preserving its flakes in the oven.
  • Yield:Makes 2 single- or 1 double-crusted 9-inch pie (regular or deep-dish)
  • Active time:25 minutes
  • Total time:2 1/2 hours
  • Rated:

Ingredients

  • 8 ounces all-purpose flour (1 2/3 cups; 225g), plus more for dusting
  • 1/2 ounce sugar (1 tablespoon; 15g)
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 8 ounces unsalted butter (2 sticks; 225g), cold
  • 4 ounces cold tap water (1/2 cup; 115g)

Directions

  1. For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that’s it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see note above).
  2. Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note above).
  3. For Single-Crusted Pies: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
  4. For a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
  5. For a Blind-Baked Pie: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet of aluminum may be needed for full coverage). Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom. A full explanation of this process can be found here.
Special Equipment

Rolling pin, 9-inch pie plate (preferably tempered glass; see note below), pastry brush

Notes

Compared to stoneware or heavy enameled ceramic, tempered-glass pie plates conduct heat quickly and evenly, so the crust bakes up light and crisp, never greasy or soft.

Update: When “room temperature” exceeds 73°F, you’ll need to take proactive steps to keep the dough temperature below 70°F; otherwise, the butter will turn sticky and soft (more information here).”

~C. Dolly~

Recipes

Homemade Potato Chips

I have been making “healthy” potato chips for awhile now.

 

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Why the airquotes you ask? Well, maybe you didn’t, but nonetheless, I will explain. My “healthy” potato chips are microwaved *gasp! I know. They do however, have much less oil and preservatives.

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Whenever I feel like a snack, but haven’t gone to the store in awhile, I will run a potato over a mandoline, dab the slices dry with a paper towel, sprinkle them with salt and microwave them. I am the queen of useless/cool kitchen gadgets, and happen to own one of these handy contraptions (pictured on the left). You can find many versions on Amazon. If you’re smarter than me, you will find one that makes more than 20 chips at a time. Especially when you decide that this will be one of your contributions to a dinner party. doh!

 

After the first 40 chips, half of which I ate as soon as they came out of the microwave, I decided I better get my shit together and find a way to make this go a little bit faster. People were on their way and time was of the essence. I had already pre-sliced and rinsed the potatoes since that was super easy so I had an abundance of supply and very little time. Google to the rescue. I threw my version of “health” out the window, tossed them in olive oil and threw them on a cookie sheet lined with parchment and cooked them in the oven at 400F for 20 minutes, flipping them over halfway through cooking. Still wasn’t as easy as buying a bag of chips, but they were impressive and tasted fantastic.  – R.Dolly