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Long baking in a low oven produces chips
just as crisp as the familiar deep-fried kind. Try them with
your choice of dips.
Dry-Roasted Potato
Chips
- 1 pound white thin-skinned potatoes, scrubbed
clean and dried
- 2 quarts water
- Vegetable oil or cooking spray
- Salt
- Using a flood 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.
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