| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

2 quarts water

Vegetable oil OR cooking spray

Salt

1. Using a flood slicer (mandolin) or food processor, cut potatoes into very thin slices.
2. 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.
3. 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.
4. Arrange potato slices on racks in a single layer. Season to taste with salt.
5. 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.