Crispy chips devoid of any oil
Components:
- Two substantial-sized potatoes (or sweet potatoes, beets, or zucchini)
- To taste, add salt to season.
- You can optionally add pepper, paprika, garlic powder, or any combination of your favorite seasonings.
Instructions
Preheat the oven first.
- Set the oven’s temperature to 400 degrees Fahrenheit, or 200 degrees Celsius. Line a baking pan with parchment paper and leave it aside.
Slice the potatoes as follows:
- Slice the potatoes very thinly with a mandoliner or a very sharp knife until they are about 1/16 inch (1.5 mm) thick. Thinner slices will be crispier in the end.
Prepare the Slices for Soaking:
- Put the potato slices in a dish with cold water and let for 20 to 30 minutes. This helps get rid of excess starch, which makes the chips crispier.
Dehydrate Totally:
- The potato slices should be dried with paper towels or a fresh kitchen towel after draining. They will crisp up more efficiently when they are at their driest.
Season:
- On the parchment paper-lined baking sheet, arrange the slices in a single layer, ensuring that none of them overlap. Sprinkle with salt and any additional ingredients you desire, like as paprika, pepper, or anything else you like.
Baking:
- Place the baking sheet in the oven once it has warmed up. Bake for 10 to 15 minutes, then turn the slices over and bake for another 5 to 10 minutes, or until they are crispy and golden brown. Because even thin slices can quickly catch fire, always keep a close watch on them.
Once cooled, serve:
- Once the chips are taken out of the oven, transport them to a wire rack and let them cool. They will therefore continue to be crisp. Serve them once they have cooled.
Cheers to your crispy, oil-free chips! Would you be interested in receiving additional flavour choices or a dipping sauce recommendation?