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Baked Potato Crisps



Baked Potato Crisps

Ingredients:
  • 2 firm-fleshed potatoes
  • 4 c. 1 tsp olive oil
  • salt and pepper
  • dry herbs (optional)

Preparation:
  1. You have the choice of peeling your potatoes or of keeping the skin to give them a rustic aspect but you will then have to wash them to remove the soil.
  2. Prepare a large bowl filled with cold water (be careful, not to the top because the potatoes will take up space, add more if necessary at the end of the cut).
  3. Cut the potatoes into thin strips using a robot if you are lucky enough to have one, otherwise I recommend the mandolin. You can also opt for cutting with a good sharp knife (tested), your slats will then be less uniform and less fine but it still works.
  4. Soak the apple slices in water as you cut them, 15-20 min to remove the starch that would make them stick.
  5. Drain them and then wipe them between two clean cloths or absorbent paper.
  6. Place the coverslips in a single layer on a baking sheet covered with baking paper. Sprinkle the strips with a few drops of oil, sprinkle with salt, possibly pepper and herbs of your choice.
  7. Bake at 140 ° C for about 40 minutes (and return halfway through cooking). Be careful, some crisps can cook faster, so watch the cooking and remove those that start to brown before the end of the scheduled time.
  8. Repeat until the potato strips are used up.
  9. Remove from the oven, place the crisps on absorbent paper to remove excess fat.
  10. Taste without delay because they soften over time and therefore do not keep ... and yes, it's natural!
See this too: Sweet Potato Fish and Chips
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