Homemade Potato Chips

 

Makes 3 trays

Preparation & Cook Time: 45 minutes

Ingredients:

1. 3 big potatoes sliced thin
2. 1 tsp olive oil (you don't need more than this, as it gets too oily very easily)
3. Salt to taste (optional, use sparingly as it gets too salty very easily with potato chips)

Directions:

1. Pre-heat oven to 400°F (200°C). This is the sweet spot to evaporate remaining moisture quickly without burning the chips.
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 and salt.
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 5-10 minutes until golden and crispy, half way through, turn them over.
9. Remove from oven, let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down.

10. Serve them with dill dip or they are delicious on their own too :-)

References:
https://www.pickuplimes.com/single-post/2015/05/06/Potato-Crisps-with-Creamy-Tahini-Dill-Sauce
https://www.onegoodthingbyjillee.com/crispy-oven-baked-fries/
https://cookieandkate.com/baked-sweet-potato-fries/
https://www.bbc.co.uk/food/recipes/thebestchipsyouhavee_93121
https://cookieandkate.com/crispy-baked-potato-wedges-recipe/
https://nutritionrefined.com/veggie-chips/
https://youtu.be/TdiNGqO3mdA
https://youtu.be/VowNMavQVT4
https://youtu.be/i00-QtINnio

Slice potato with mandolin.

Rinse and soak them in cold water with a pinch of salt for 20-30 minutes to remove the starch, so that they don't burn so easily, while baking in the oven. Cold water rinses away surface starch and keeps the potato cells tight and crisp.

Drain

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

Pat dry with kitchen towel

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

Bake at 400°F (200°C) for 5-10 minutes or until it is crispy. This is the sweet spot to evaporate remaining moisture quickly without burning the chips. Keep an eye to prevent burnt.

Now it's done. Remove any burnt ones.

Lay it on kitchen towel to remove excess oil (yes, 1 teaspoon of oil goes a long way!) Let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down.

Serve :-)

Yum yum :-)

25 November 2015 (6Y7M20D)

Store it in an air-tight container.

If you need to make the chips crispy again after some time, preheat your oven to 375°F (190°C). Spread the chips in a single layer on a baking sheet and heat them for 3 to 5 minutes.

Let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down. Enjoy :-)