Baked Potato Chips in 25 Minutes

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Introduction: Baked Potato Chips in 25 Minutes

I love love love love LOVE LOVE LOVE chips. It's pretty bad: I can finish one of those gigantic bags in one day, most of the time in two hours or so. But I always felt like it was an expensive and bad habit to follow with. So I ate my last bagged chips for the last time two weeks ago, and told myself I was going to make my own from now on. Turns out not to be of exact taste (mostly because of the thickness of the chip and my own variation of spices), but just as tasty and fulfilling! Plus less oil/somewhat healthier/CHEAPER/smaller portions is always good. :)

Step 1: Ingredients

Oil Spray
Potatoes (used Russet this time)
Any type of seasoning you'd like, curry powder and salt/pepper was used this time around.

Step 2: Preheat the Oven and Cut Potatoes

Preheat the oven to 400 F.

Wash your potato. If you feel like you dislike skin or find it too thick, use a peeler to get rid of the potato skin. If not, then just start slicing. I found that I enjoy not burnt chips, so I've been safeguarding myself from it by slicing them rather thickly. Harder to burn them that way.

Tip from multisync: Wash the slices in water in order to remove a bit of the starch and make the chip crispier.

Step 3: Pat Dry

Get some paper towels, line the potato slices up and pat dry of extra moisture.

Step 4: Place in Baking Pan / Cookie Sheet

Spray your baking pan or cookie sheet with the oil spray and start lining up the chips in. If you'd like, you can spray again on top of the potatoes for crispier chips.

Step 5: Baking and Flavoring the Chips

Place the chips in the oven and wait for twenty minutes or so, depending on the thickness of your slices. The chips should be a golden brown by the time they are done. When they are baked to your approval, take them out of the oven and start seasoning them immediately, as the oil on the chips will still absorb the seasoning.

**NOTE: You can also flavor your chips before baking, however I found that the smaller chips are most likely to burn and also burn the spices on it, making for an untasty chip. Flavoring afterwards is merely a precaution.**

And you're done! Enjoy! Thanks for reading/looking. :)



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    Mine didn't turn out at nice as yours :( it's not you its my fault :P, but i still dont know what im doing wrong.


    Aw! What went wrong with it?

    AWESOME! i love chips, im gonna make em, i tried it on the stove once upon a time FAIL!

    I am so hungry =(( Thease are great i am going to make them soon as i can. Thanks for the recipie.

    If you use a mandolin you can get nice consistent thickness too.

    Thank you

    I'm making them right now :) Thanks!

    You can experiment with ground dried or fresh spices and herbs. My kids love chili power with garlic salt and pepper. Sometimes I use a teaspoon of a powdered mix such as Ranch or Italian, or taco seasoning -- really delicious and better than anything you'd find at a restaurant!

    I have been doing Baked or Grilled Potato's "Chips", "Slabs" (cut Potato lengthwise" or wedges for years now and I have found that if you give the potato's a rinse and then a soak in ice cold water bath for several hours and then a quick rinse helps remove a lot of potato starch and that help in browning. I have also found that if you making sure your potato's are very dry before oiling them helps in browning and crispness. As far as pre-oiling I use the bag method but have less oil is more. I don't mean to skimp on it but the tatters don't need to swimming in it either, I use EVOO also remember that over seasoning can burn especially on the Barbecue Grill. If you choose to fry you tatters add some sugar to their bath water, it will help in browning and crispness. Also if you fry you tatters try frying them twice, the first time with an oil temperature at 270 to 280 degree F for 8 to 10 minutes (Potatos should look slightly translucent) and then drain them well and blot them dry with paper towels (Wait 20 to 30 miniutes before frying the second time) and then fry them again at 375 to 380 degree F until you tatters are floating and are GBD (about 3 to 5 minutes). No matter if you bake, grill or bake your tatters do not over crowed them especially on the baking pan and when frying them other wise you get soggy, limp and maybe hot potatoes instead of Golden Brown and Delicious tatters.

    I like putting all of the slices and oil in a plastic bag along with spices then shaking..... also You need to get a Mandoline Slicer.... they are amazing