Saturday, 14 November 2015


Crispy Potato Chips

The yield is more than this, but a mouse (J) at home came and stole it :-)

Makes 2-3 tray

Preparation & Cook Time: 45 minutes

1. 2 big potatoes sliced thin
2. 1 TBS olive oil (optional)
3. Salt to taste (optional)

1. Pre-heat oven to 180 degree celsius.
2. Wash, peel and pat dry sweet potatoes with a fresh kitchen towel.
3. Slice potato thinly using a mandolin.
4. In a mixing bowl, toss and mix them well with olive oil (or you can brush them with olive oil after spreading them out on the baking tray, instead of tossing them in the mixing bowl).
5. Lay them without overlapping on a tray laid with baking paper.
6. Bake for 17 minutes until golden and crispy.
7. Remove from oven, sprinkle lightly with salt (optional) and serve :-)

Additional Information:
For it to be crispy, it is important that it is very dry. We made this for the first time today. J really loved it. It is very easy. It is also healthier than store-bought potato chips, as we use olive oil, and there is no conservatives in homemade chips.

Whenever I am tempted to have potato chips, I can make my own. I won't be returning to store-bought potato chips. Try it :-)

Slice potato with mandolin.

Lay the potato slices neatly on the tray laid with baking paper.

Pat dry with kitchen towel. Turn potato over and pat the other side dry.

Brush the surface with olive oil.

Bake at 180 degree celsius for 17 minutes or until it is done. Keep an eye to prevent burnt.

Now it's done. Remove the burnt ones. Sprinkle lightly with salt and serve :-)

25 November 2015 (6Y7M20D)

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