Long baking in a low oven produces chipsjust as crisp as the familiar deep-fried kind. Try them withyour choice of dips.
Recipe: Dry-Roasted PotatoChips
1 pound white thin-skinned potatoes, scrubbedclean and dried2 quarts waterVegetable oil or cooking spraySalt
Using a flood slicer (mandolin) or foodprocessor, cut potatoes into very thin slices.
In a 3 to 4-quart pan, bring water toa boil. add a third of the potatoes; cook until slightly translucent,about 1 1/2 minutes. Lift out with a slotted spoon; drain onpaper 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). Lightlycoat racks with cooking spray.
Arrange potato slices on racks in a singlelayer. Season to taste with salt.
Bake in a 200°F (95°C) oven untilchips are crisp, about 2 to 2 1/2 hours. Serve hot or at roomtemperature. If made ahead, let cool; store in an airtight containerfor up to 1 week.
Makes about 4 cups.
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