Dry-Roasted Potato Chips
Long baking in a low oven produces chips just as crisp as the familiar deep-fried kind. Try them with your choice of dips.
1 pound white thin-skinned potatoes, scrubbed clean and dried
2 quarts water
Vegetable oil or cooking spray
- Using a food slicer (mandolin) or food processor, cut potatoes into very thin slices.
- In a 3 to 4-quart pan, bring water to a boil. add a third of the potatoes; cook until slightly translucent, about 1 1/2 minutes. Lift out with a slotted spoon; drain on paper towels. Repeat procedure with remaining potato slices.
- Place wire racks on large baking sheets (you'll need about 4 sheets to bake chips all at once). Lightly coat racks with cooking spray.
- Arrange potato slices on racks in a single layer. Season to taste with salt.
- Bake in a 200°F (95°C) oven until chips are crisp, about 2 to 2 1/2 hours.
- Serve hot or at room temperature.
- If made ahead, let cool; store in an airtight container for up to 1 week.
Makes about 4 cups.