Baked Potato Chips

Prep Time: 10min
Bake Time: 15min
Cook Time: 10min
Total Time: 35min
Yield: 2 Servings

Ingredients

1 Large Sized Potato (you can use idaho russets or old potato)
Salt to Taste
1/4 Tspn Black Pepper Powder or Red Chilli Powder (i used pepper powder)
1 Tblspn Olive Oil
4-5 Cups Water

Directions

• Peel & slice the potatoes into chips using a potato slicer or mandolin slicer or sharp knife. 

• Rinse potato slices under running water & soak them in enough water for 5 minutes.

• Meanwhile, in a sauce pan add water & bring it to a boil on medium flame. When it comes to a boil, add soaked potato slices (drain soaked water completely before adding) & cook for 5-6 minutes. Turn off the flame & using a strainer drain water completely.

• In a bowl, add boiled potato slices & toss with salt, pepper powder, olive oil.

• Preheat oven to 450F(232.2C). Line your baking tray with a sheet of aluminium foil coated with cooking spray.
• Arrange potato slices on a baking tray in a single layer (try not to over crowd them). Bake for 12-15 minutes or until lightly golden brown & crisp.

• Carefully remove the baking tray from oven & transfer them to a plate. Let it cool at room temperature before serving.

Note: Directions For Deep Fried Potato Chips:

• Peel & slice the potatoes into chips using a potato slicer. Rinse potato slices under running water & soak them in cold or chilled water for 30 minutes. 
• After 30 minutes, drain water completely & pat dry using a clean white cloth or on layers of paper towels to absorb as much moisture as possible.
• Heat oil in a sauce pan/kadai on a medium flame & once oil is hot enough, add the potato slices into the oil.
• Fry them in small batches for 2-4 minutes or until golden brown. 
• Keep turning the chips with a strainer ladle while frying otherwise they get discoloured. 
• Transfer them to a plate lined with paper towel to remove excess oil. Immediately sprinkle little salt, pepper powder & toss them gently.
• Serve with tomato ketchup. 
• Stays fresh for 1-2 weeks when stored in an airtight container.