Tuesday, June 7, 2016

Best Baked Potato Chips!

I had a baked potato chip recipe on here from a few years ago, but this method turned out WAY better so I took that one off in favor of this new and improved version.

4 medium sized idaho or russet potatoes, scrubbed (peeled if you like)

3 3/4 quarts water
1 cup white vinegar

2 TB canola oil
seasonings to taste

Scrub and slice your potatoes into 1/8 inch thick slices (you can go as much as 1/4 but they take longer to cook and are not quite as crunchy)

Soak slices in cold water for 10 minutes, drain and rinse well.

In a large pot bring the 3 3/4 quarts water and 1 cup vinegar to a boil

Add the potato slices, bring back to a boil and boil for 4 minutes.

While you are prepping the slices Preheat oven to 425 and line 2 baking sheets with parchment paper.

After they are boiled drain in a colander and immediately rinse with cold water to stop the cooking.

Pour slices onto a towel and spread into a single layer.  Blot with paper towels until the slices are very dry.

In a large bowl toss slices with oil and your seasonings (I used celtic sea salt, fresh ground black pepper and garlic powder)

Toss until all the slices are well coated.

Arrange slices in a single layer on prepared baking sheets, you can crowd them in a bit since they shrink up, but do not overlap.

Bake in preheated oven for 12 minutes.....
at this point you can give them a gently stir and see how the edges are doing. You will want to watch them VERY carefully from this point on but they will need a bit more time.

Don't hesitate to remove the pan and take off chips that are browning faster and then put the rest of the batch back.
This is not an exact science and it all depends on your own ovens heat evenness and temps!
 You don't want them over browned( the vinegar bath will help them cook without browning as fast) so test them as you go remembering they will crisp up a little more as they cool.

Cool on a fresh piece of parchment paper in a single layer and serve as desired.

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