I wanted to try a healthy homemade chips recipe baked in the oven and not fried in an oil bath (as I don't see much difference between the fried ones and the store bought).
So, I tried baking them in the oven. They were good, a bit elastic, but still crunchy. You must be very careful with the oven temperature, you have to adjust it. But ... the chips made in the microwave really impressed me. They are quick, very crunchy and even slightly expanded. You can give it a try, at least out of curiosity.
In conclusion, I will make again such small delicacies at home. The children enjoyed them and it wasn't hard for me.
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Of course, peel and wash the potatoes.
Not too many because, it will be too much work - 2 potatoes are enough for 2 trays of chips.
I recommend using a mandolin grater. You can adjust the thickness of the slices so they will all be the same size.
If you have finger protection, I recommend using it. A good grater might take your fingertips as well - tested!
Place a plate under the grater to collect the potato slices.
And quickly slice each potato. I used size 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 cool 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 over cold water. Mix well and let sit for one hour until the potatoes release the starch. This way, the chips will be crispier, and, I think, even more dietary.
After one hour, transfer each potato slice on paper towels and pat dry.
In the oven version:
Line a sheet with baking paper and grease with a little oil.
Arrange the potato slices in the sheet.
Brush with oil.
Sprinkle over with salt and some spices that you like.
Place in the preheated oven at 180 degrees C for 10-15 minutes. Each oven is different, so check periodically and be careful not to burn them.
What's specific about the baked chips is that they are a little more elastic and must be allowed to cool completely in order to get crispier.
In the microwave version:
Take a flat plate and grease well with oil.
Recently I realized you can line the microwave plate with baking paper and put the potato slices there, without greasing the plate with oil.
Arrange the potato slices and put the plate in the microwave.
I kept them for 6-7 minutes at 600W, you can adapt to your oven. Set for 5 minutes first, then keep for one minute more, then for another minute and so on until you find the perfect time.
Be very careful not to burn them.
What's specific about the microwave chips is that they are perfectly crispy and even slightly expanded. They are very quick to make but I noticed they tend to stick to the plate, so carefully remove 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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