|Potatoes waiting to be sliced.|
The recipe calls for 1.5 pounds of potatoes (four medium Russet potatoes for me), which I weighed out on my kitchen scale. If you don't have a kitchen scale, you've got to get one! Mine is digital and you can easily switch between pounds/ounces and grams and it also has a 'tare' function to reset the scale back to zero as you add more items. And the weight limit is awesome, I think it goes up to 15 pounds or something. A high weight limit is good when you're using heavy crockery bowls. And that's another thing, my previous scale could only be used by weighing in its little cup, which was difficult to use when weighing something long like spaghetti noodles. So having a scale with a pedestal where you can weigh with any
|A nice thin slice.|
|Soaking the slices in salted water for 5 minutes.|
The thin slices of potato are soaked in salted water, I think this is to draw out the starch.
After the soaking, you drain and dry off the potato slices using a towel. You have to make sure you dry them well since any remaining moisture is going to steam your potatoes and they'll take a long time to crisp up.
|Potato slices waiting to go in the oven.|
|Mural of Flavor salt-free herb blend|
Making chips is quick on the front end, not a whole lot of prep, but it is 45 minutes the oven, so it's perfect for the colder months. It would be way too hot to bake that long in the summer though!
|The finished chips.|
We loved these! This was an awesome treat and a much healthier version of potato chips. We don't normally have potato chips at home mainly because they are unhealthy and we would rather have tortilla chips instead, but it was so awesome to know they weren't fried and I knew exactly what was in them.