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
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. :)