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: You should preheat your oven.
Slow-cooked chips cook well.The oven should be set to 160 degrees Celsius.The racks 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 slices.
Since the thin slices will burn before the thick ones are ready, even slices are more difficult to cook.A slicing disc attachment can be used on a food processor.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.Similar to store-bought kettle-cooked chips, this size makes a thick-cut chip.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 sugar in the stax molecule turn brown.If you prefer a light-colored potato chip with no burnt flavors, par boil the slices first to get rid of some starch.The potatoes are not falling apart.Bring the water to a boil.Cook the potato slices for three minutes.If the slices are thinner than 18 inch, cook for one or two minutes.Place potatoes on a baking sheet lined with paper towels.Leave on paper towels for five minutes to finish drying.For drying, move slices 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 spray.Thin, lightweight baking sheets can warp in the oven.If these are the only option, cover the entire surface with chips and let the sheets warm up in the oven.
Step 6: The potato slices should be added 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 found below.
Step 8: It takes 15 to 30 minutes to bake.
Since the cooking time can be unpredictable, it's a good idea to check on the chips frequently.Place the pan halfway through for even cooking.The edges of the chips are starting to turn golden brown as soon as they are completely dry.If you prefer them that way, you can leave them to brown a little more.If some slices brown more quickly than others, remove them with tongs and bake the rest.The cooking time is for 18" slices.It can take a long time to cook thicker slices.
Step 9: Allow the temperature to cool on paper towels.
Transfer your baked potato chips to paper towels.As they cool, leave them uncovered.
Step 10: You can eat within a couple days.
Store-bought chips will turn soft sooner than homemade chips.In a dry place, keep leftovers in containers.
Step 11: Dry seasonings should be added.
Before or after cooking, you can add any seasoning mix or dried spices to your potato chips.There are barbecue spices such as pepper, garlic salt, and paprika.If you're feeling creative, mix a Cajun spice blend.
Step 12: The chips should be baked with herb- infused oil.
A pile of dried leaves is not appetizing, but they are great flavors to pair with potato chips.You can either buy them in powder form or in olive oil.Before cooking the potato chips, toss them in the olive oil.Try parsley, basil, 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.The strong flavors have plenty of kick.
Step 14: Sweet potato chips can be baked.
The basic process is the same as 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 cooking, flipping every five minutes.Sweet potato dessert chips can be made with sugar or cinnamon.