Oil-Free Crispy Chips
Ingredients:
2 large potatoes (or sweet potatoes, beets, zucchini)
Salt (to taste)
Optional: pepper, paprika, garlic powder, or your favorite seasoning blend
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the Potatoes:
Using a mandoline or a sharp knife, slice the potatoes very thinly (about 1/16 inch or 1.5 mm thick). Thinner slices will become crispier.
Soak the Slices:
Place the potato slices in a bowl of cold water for 20–30 minutes. This helps remove excess starch, making the chips crispier.
Dry Thoroughly:
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels. The drier they are, the better they’ll crisp up.
Season:
Spread the slices out on the parchment-lined baking sheet in a single layer, ensuring none overlap. Sprinkle with salt and any other seasonings you like (pepper, paprika, etc.).
Bake:
Place the baking sheet in the preheated oven. Bake for 10–15 minutes, then flip the slices and bake for another 5–10 minutes, or until golden brown and crispy. Keep an eye on them, as thin slices can burn quickly.
Cool and Serve:
Remove the chips from the oven and let them cool on a wire rack. This will allow them to stay crispy. Serve once they’ve cooled.
Enjoy your crispy, oil-free chips! Would you like a suggestion for a dipping sauce or more seasoning ideas?
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