Hot To Cook/Bake Homemade Baked Potato Chips

 

Homemade Baked Potato Chips

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Baked Potato Chips Recipe

Ingredients

• 2 large potatoes (Russet or Yukon Gold work well)
• 2 tablespoons olive oil (or vegetable oil)
• 1/2 teaspoon salt (or to taste)
• Optional seasonings:
  • Garlic powder
  • Paprika
  • Black pepper
  • Chili powder
  • Parmesan cheese

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Instructions

1. Preheat the oven:
   Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them.

2. Prepare the potatoes:

   • Wash and scrub the potatoes thoroughly. You can peel them if you prefer, but the skin adds extra flavor and crunch.
   • Using a mandoline slicer or a sharp knife, slice the potatoes as thinly as possible (about 1/8 inch thick).

3. Soak the slices:

   • Place the potato slices in a bowl of cold water for 15–20 minutes. This removes excess starch and helps the chips become crispier.
   • After soaking, drain and pat the slices dry with a clean kitchen towel or paper towels.

4. Season the chips:

   • In a large bowl, toss the potato slices with olive oil, ensuring each slice is lightly coated.
   • Add salt and any desired seasonings, tossing again to coat evenly.

5. Arrange on baking sheets:

   • Lay the potato slices in a single layer on the prepared baking sheets. Make sure the slices don’t overlap, as this can prevent even cooking.

6. Bake:

   • Place the baking sheets in the oven and bake for 20–25 minutes, flipping the slices halfway through.
   • Keep an eye on them during the last 5 minutes to prevent burning; thinner slices may cook faster.

7. Cool and serve:

   • Once golden and crispy, remove the chips from the oven.
   • Let them cool for 5 minutes on the baking sheets; they will crisp up further as they cool.
   • Enjoy them fresh or store in an airtight container for up to 2 days.

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Tips for Perfect Potato Chips

• Use a mandoline slicer for evenly thin slices.
• Don’t skip the soaking step—it’s key for crispiness.
• If you want extra crunch, bake the chips at a lower temperature (350°F/175°C) for a longer time, about 30–35 minutes.

Let me know how your chips turn out or if you need any tweaks! 😊

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