Saturday 14 November 2015


How to Make Crispy Potato Chips?

14 August 2019

Makes 2-3 tray

Preparation & Cook Time: 45 minutes

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

1. Pre-heat oven to 180 degree celsius.
2. Slice the potatoes thinly using a mandolin.
3. Wash them in a bowl of water to remove the starch. This will help the potato chips to be crispy.
4. Drain the potatoes, lay them on a kitchen towel and pat dry with another kitchen towel on top.
5. In a mixing bowl, toss and mix them well with olive oil.
6. In a baking tray laid with baking paper, lay them in a single layer without overlapping on the baking tray. DO NOT overcrowd. If the potatoes are too close together, you will steam them rather getting them to be crispy.
7. Bake for 15-20 minutes until golden and crispy, half way through, turn them over.
9. Remove from oven, sprinkle lightly with salt (optional) and serve them with dill dip or they are delicious on their own too :-)

Additional Information:

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 :-)

Update: 10 August 2019

The secret to crispy potato chips is to wash off the starch after slicing them and pat them dry. If you have the time, you can also pre-soak them in a bowl with a pinch of salt before baking them. J learned this at the Meyers Cook Camp during the summer holidays and came home and told me very excitedly. Aha :-) So here I am trying out.


Slice potato with mandolin.

Rinse and soak them in water with a pinch of salt for 15 minutes to remove the starch, so that they don't burn so easily, while baking in the oven.

Spray olive oil on the surface of the baking paper. Then lay the potato slices neatly on it.

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

To get the crispiness, the potatoes should not be wet. I normally just let it dry .

Fill up about 4 trays

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)

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

 15 August 2019 (3Y2M29D): Baby FECS coulnd't wait until I finished taking the picture...

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