Dry-Roasted Potato Chips

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Dry-Roasted Potato Chips

 

1 pound white thin-skinned potatoes, scrubbed

2 quarts water

vegetable oil or cooking spray

salt

 

Using a flood slicer (mandolin) or food processor, cut potatoes into very thin

slices.

In a 3 to 4-quart pan, bring water to a boil. add a third of the potatoes; cook

until slightly translucent, about 1 1/2 minutes. Lift out with a slotted spoon;

drain on paper towels. Repeat procedure with remaining potato slices.

Place wire racks on large baking sheets (you'll need about 4 sheets to bake

chips all at once). Lightly coat racks with cooking spray.

Arrange potato slices on racks in a single layer. Season to taste with salt.

Bake in a 200 degree oven until chips are crisp, about 2 to 2 1/2 hours. Serve

hot or at room temperature. If made ahead, let cool; store in an airtight

container for up to 1 week. Yields about 4 cups.

 

 

 

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