I was tempted to try a recipe for homemade chips, and not fried in an oil bath (because I don't see much difference with the ones bought if they are fried) but some in the oven.
So, I tried to make them in the oven, they come out good, a bit elastic, but still crunchy - be very careful with the oven temperature, you have to adapt to the one at home. But ... I was impressed by the chips made in the microwave, they are made quickly and are very crunchy and even slightly expanded. You can try that, at least out of curiosity.
In conclusion, I will make such small delicacies at home, the children enjoyed them and for me it was not hard.
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Of course clean and wash the potatoes well.
Don't take too many because you will have a lot of work - 2 potatoes are enough for 2 trays of chips.
I definitely recommend using such a mandolin grater - you can adjust the thickness of the slices, they are all uniform and perfect.
If you have a finger protection, I recommend using it, a good grater might take your fingertips as well - tested!
Put a plate under the grater, collect the potato slices.
And quickly slice each potato, I used indicator 1 on the grater, one of the smallest, for thin slices.
Here are the potato slices, one by one - perfect and fast.
If you don't have a smekera grater, you can try to cut slices as thin as possible with a knife - a rather complicated process. Or make thin slices with a potato peeler.
Move the potatoes into a bowl and pour cold water over them. Mix well and let the potato starch come out well for 1 hour - so the chips will be crispier, and I think even more dietary.
After 1 hour, remove each slice of potato on paper towels and wipe them well with water.
In the oven version:
Spread the baking tray with baking paper and grease it with a little oil.
Arrange the potato slices in the pan.
Grease them with oil.
Sprinkle a little salt and spices according to your preferences.
Place in a preheated oven at 180 degrees for 10-15 minutes - but depending on each oven, check periodically and be careful not to burn them.
The specificity of baked chips is that they are a little more elastic and must be allowed to cool completely to be crispier.
In the microwave version:
Take a flat plate and grease it well with oil.
Recently I noticed that you can spread the plate of macrons with baking paper and put the potato slices there, without greasing it with oil.
Arrange the potato slices and put the plate in the microwave.
I put 6-7 minutes at 600W but you adapt each to your oven. Put it first for 5 minutes, then another 1 until you see what the perfect level is.
Be very careful not to burn them.
The specificity of microwave chips is that they are perfectly crispy and even slightly expanded, they are made very quickly but I noticed that they tend to stick to the plate, you carefully remove them with a knife.
You don't have to wait for them to cool completely to be crispy - you can enjoy them as soon as they cool down a bit.
If you want them fried in an oil bath, be sure to heat the oil well before putting the potato slices, the process is the same.
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