A baked potato chip is a healthier option than fried potato chips.They have less fat and calories.You can make these treats the same day you plan to eat them.
Step 1: Make sure your oven is ready.
The chips cook well and are crisp.The oven should be set to 160 degrees Celsius.The rack should be moved to the middle position.
Step 2: Prepare the potatoes.
Cut off any green areas by scrubbing the potatoes under running water.If you prefer a uniform appearance, you can leave the skin on or peel it.Russets and gold are good choices for this recipe.Since boiling varieties tend to fall apart, avoid them.
Step 3: Cut into thin slices.
Since the thin slices will burn before the thick ones are ready, even slices are difficult to cook.A slicing disc attachment can be used on a food processor.You can cut a knife by hand if you don't have either of these.The surface of the mandoline should be wet to prevent it from sticking to it.If you prefer wavy chips, use a corrugated knife or mandoline blade.This size is similar to store-bought kettle-cooked chips.Thin slices burn better with mandoline.
Step 4: It's possible to boil to reduce the amount of starch.
When heated, the long chains of sugars turn brown, just like sugar.If you prefer a light-colored potato chip with no burnt flavors, parboil the slices first to get rid of some starch.The potatoes are protected from falling apart.Bring it to a boil.Cook the potato slices for three minutes.If the slices are thinner than 18 inch, cook them for one or two minutes.Place potatoes on the baking sheet lined with paper towels.Leave on paper towels for five minutes to finish drying.For drying slices, move them occasionally.
Step 5: Grease the baking sheets.
Grease heavy-gauge baking sheets or roasting pans with a light layer of olive oil, butter, or cooking sprayBaking sheets that are thin may warp in the oven.If these are your only other option, cover the entire surface with chips as the sheets warm up in the oven.
Step 6: The potato slices should be put in a single layer.
If you want to flip the slices on the pan, brush or spray on a little more oil or butter.
Step 7: Sprinkle with salt and spices.
Additional flavor ideas can be seen below.
Step 8: It takes 15 to 30 minutes to bake.
Since the cooking time can be unpredictable, check on the chips frequently.Place the pan halfway through for even cooking.As soon as the chips are completely dry, remove them.If you like them that way, you can leave them to brown a little more.If some slices brown more quickly than others, remove them with tongs.The cooking time is for 18" slices.It can take a long time to cook thicker slices.
Step 9: Cool off on paper towels.
Transfer your baked potato chips onto paper towels.As they cool, leave them uncovered to finish crisping.
Step 10: You can eat within a few days.
Store-bought chips take longer to turn soft.In a dry place, keep leftovers in containers.
Step 11: Dry seasonings should be added.
Before or after cooking, you can add seasoning mix or dried spices to your potato chips.There are barbecue spices like pepper, garlic salt, and paprika.If you're feeling creative, mix a Cajun spice blend or make your own.
Step 12: The chips should be baked with herb- infused oil.
A pile of dried leaves is not appetizing, but Rosemary or thyme are excellent flavors to pair with potato chips.They can be purchased in powder form or infused with olive oil.The potato chips should be tossed in the olive oil before cooking.Try parsley, oregano, or chives.
Step 13: Strong flavors can be added to no-salt recipes.
Add the slices from the potatoes to the lime juice, cayenne, and chili powder.These strong flavors have a kick.
Step 14: Sweet potato chips can be baked.
The basic process is the same, even though these take more time and effort to cook.Line the pan with foil and coat both sides of the chips with oil.Cook for 40 minutes or until they start to brown, flipping every five minutes.Sweet potato dessert chips can be made with sugar or cinnamon.