Laminated Potato Chips

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Introduction: Laminated Potato Chips

About: Hi, I'm Éva from Hungary. I love baking, cooking, and gardening, not to mention the perfect combination: cooking using fruits and veggies from our garden. I often experiment with new ingredients and try to use…

Hi,

Potatoes are extremely popular in our family we eat them in every imaginable form, soups, cooked, roasted, anything.

The other day one of my kids asked me if I could make them chips and this time I thought I would make it a little more special. This is a very easy trick that really takes your potatoes to the next level with not much more effort than generally needed to make chips.

The idea is to cut the potatoes paper thin and then insert a piece of herb, parsley leaf for instance or anything else that is not too thick between two layers of potato and then bake it in the oven. Simple as that and gives a spectacular result.

Step 1: Get Prepared

Ingredients:

  • 3 medium sized pototoes
  • melted butter
  • fine fresh herbs (I used parsley, basil, nasturtium and garlic chives, but anything goes as long as it is not too thick, I would not suggest sage for example)
  • salt and pepper to sprinkle on top

Tools:

  • slicer (mandoline slicer is the best as it gives truly thin yet even slices, but you could try a very sharp knife or a good quality vegetable peeler)
  • parchment paper
  • 2 baking sheets (one fitting inside the other as weight)
  • kitchen towel
  • silicone brush

Step 2: Prepping

Lay a parchment paper on the baking sheet, brush with melted butter.

Peel and wash the potatoes, dry them thoroughly with a kitchen towel.

Preheat the oven to 150 Celsius.

Step 3: Slicing

Slice the potatoes really thin. (My grandma used to make phyllo dough from scratch and she always told me that you should be able to read the newspaper underneath the dough, the same story here).

Try to keep the slices in the correct order so that they fit better when you are laminating two slices together. To make things easier and avoid losing track of which slice comes next, I decided to slice half a potato at a time, then do the lamination and get back to slicing the next potato and so on. If your slices eventually get mixed, don't worry, just try to look for ones matching in shape and size when doing the lamination.

UPDATE:

If you are using the mandolin always pay the utmost attention to what you are doing as blades are extremely sharp. Using a vegetable holder is highly recommended at least when you’ re getting close to the blade. (In the photo you can see the very beginning of slicing a big potato, later on (that actually means seconds) I switched to the holder.

Step 4: Lamination

Lay a slice of potato on the parchment paper.

Place your herb leaf on top (make sure that there is space around the edges for the potatoes to stick together.

Lay another (ideally the next) potato slice on top.

Starting from the middle pull your finger towards the outside of the slice to press out any air bubbles.

Follow the same procedure until your baking tray is covered with chips-to-be(s) leaving a small space in between.

Finally, brush melted butter on top, sprinkle salt and pepper over them.

Step 5: Bake!

Lay another pice of parchment paper on top, then place the other baking sheet over the whole thing to make sure that you don't get curly edged chips.

Place in the preheated oven and bake for about 18-25 minutes. As usual, actual baking time may vary depending on your oven, so keep a close eye on it.

Step 6:

I checked them after 20 minutes (1st photo) and removed the ones on the side that were ready but put back (same temperature) the rest (without the upper baking sheet) for 5 more minutes.

Step 7: Enjoy!

All there is left to do is to enjoy it, and keep baking more :-)

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    25 Comments

    0
    jeanniel1
    jeanniel1

    9 months ago

    How amusing and another way potatoes are fun to play with! I was worried at first that you were really laminating potato chips - as that would taste disgusting!

    0
    Momos75
    Momos75

    Reply 9 months ago

    😂

    0
    tomov
    tomov

    9 months ago

    Fantastic. I will try these.
    Please be carefull with the mandolin. Use the holder for the potatoe. I have sliced a finger once. Learned something that day!
    Anyway - have my vote

    0
    Momos75
    Momos75

    Reply 9 months ago

    Thank you! First of all, I really appreciate that you care. I am very careful, but when the veggies are still big it feels safer this way for me. When they get smaller and I am getting closer to the blade I always switch to the holder. In fact I am planning to buy a cut proof glove.
    Sorry to hear about your accident. :-(

    0
    Momos75
    Momos75

    Reply 9 months ago

    I felt that I should have emphasized this issue more, so I included an update in the text, thanks for sharing your concern with me.

    0
    Microbe
    Microbe

    Reply 9 months ago

    "Hear hear" on using the holder. If you aren't convinced I can send a photo of my thumb minutes a circular piece of skin (you seriously don't want to see that!).

    0
    Momos75
    Momos75

    Reply 9 months ago

    Hello, No need for that, I have a lively imagination. It sounds horrific. Actually, I only use the mandolin barehanded when I have a larger piece of vegetable to slice and only until it gets smaller, then when I get closer to the blade, I carry on with the holder.

    0
    spark master
    spark master

    9 months ago

    very cool idea, time consuming but with isolation due for next year or so It looks cool. A sprinkle of salt and hmmmmm

    0
    Momos75
    Momos75

    Reply 9 months ago

    I am glad you liked it!

    0
    Wolfram-Maria
    Wolfram-Maria

    9 months ago

    Wow, wow, wow, this is soooo great – I will try the next upcoming days; THX 4 sharing :-)

    0
    Momos75
    Momos75

    Reply 9 months ago

    Thanks and let me know how it went.

    0
    shalnachywyt
    shalnachywyt

    9 months ago

    I'd probably eat these before I get to the "laminate" stage. :)

    0
    Momos75
    Momos75

    Reply 9 months ago

    😀

    0
    _kamini
    _kamini

    9 months ago

    Yesterday I had a small party at home. I came across this instructables now. Wish I had seen it earlier. I would have made such creative chips for my guests :)

    0
    Momos75
    Momos75

    Reply 9 months ago

    Thank you! There is always a next time 😊

    0
    Pavlovafowl
    Pavlovafowl

    9 months ago

    I love these! I have been experimenting with oven-baked crisps for some time but you are right, you have taken them to a whole new level. Do you know the nasturtium variety Jewel of Africa with the variegated leaf? I think this might be interesting to use as the 'filling'. I would also love to see your grandma's phyllo dough, I have never found a good 'from scratch' recipe on the internet. Do you have a web site or blog for your recipes, if not you should, you have some really creative content on here. All the very best from a very rainy day in Normandie, Sue P.S. I include a picture but they are not at their best after all the rain but you can get the idea.

    P1090573.JPG
    0
    Momos75
    Momos75

    Reply 9 months ago

    Dear Sue, Thank you for your feedback. Unfortunately my grandma is not with us any more, I remember her pulling the dough around the circular table checking the thickness or rather thinnes but unfortunately I don’t have the recipe. I do not have a blog, I work in an academic profession, Instructables is like a playground for me that I really enjoy. 😊 I would also like to thank you for the blog suggestion under your post, I’ll definitely check it when this crazy week is over. Your nasturtiums look beautiful I’ve never seen that type. Wishing you all the best with a photo from my garden, Eva

    BC385065-246C-47B1-9EF1-00058C4F9FF2.jpeg
    0
    amarlow
    amarlow

    9 months ago

    Beastly clever... I love it!

    0
    Momos75
    Momos75

    Reply 9 months ago

    😀

    0
    AnandM54
    AnandM54

    9 months ago

    Wow, it's an amazing idea!!! Superb