The trick to making delicious crispy chips without a drop of oil
Parts and pieces:
- Two potatoes of a significant size (or sweet potatoes, beets, or zucchini)
- Season with salt (to taste)
- Pepper, paprika, garlic powder, or your preferred seasoning combination can be added as an optional addition.
Details to follow:
First, preheat the oven.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place parchment paper on a baking pan and set it aside.
Do the Potatoes in Slices:
- For a thickness of approximately 1/16 inch or 1.5 mm, slice the potatoes extremely thinly using a mandoliner or a knife that is especially sharp. Slices that are thinner will end up being crispier.
Get the Slices to Soak:
- For twenty to thirty minutes, place the potato slices in a dish filled with cold water. This assists in removing extra starch, which results in the chips becoming crispier.
Dehydrate Completely:
- Following the draining process, the potato slices should be dried using a clean kitchen towel or paper towels. When they are at their driest, they will crisp up more effectively.
Time of year:
- Spread the slices out in a single layer on the baking sheet that has been lined with parchment paper, making sure that none of them overlap. Season with salt and any other seasonings that you want, like as pepper, paprika, or anything else you like.
Baking:
- After the oven has been warmed, place the baking sheet inside. Bake the slices for ten to fifteen minutes then flip them over and continue baking for another five to ten minutes, or until they are golden brown and crispy. Always keep a close eye on them, since even thin slices can rapidly catch fire.
After cooling, serve:
- After removing the chips from the oven, remove them to a wire rack and allow them to cool. As a result, they will maintain their crispiness. If they have cooled down, serve them.
Cheers to your oil-free chips that are crispy! Are you interested in receiving a recommendation for a dipping sauce or further suggestions for seasoning