Subject: BAKED POTATO CHIPS
Newsgroups: rec.food.cooking

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From: lindahsrman at aol.com (Lindahsrman)
Date: 20 Jan 2003 22:54:54 GMT
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ANY ONE KNOW HOW TO MAKE THESE?? IF SO PLEASE POST IT THANKS
LINDA

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From: Mia (mpiazza at gmx.net)
Date: Tue, 21 Jan 2003 13:07:06 +0100
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Baked Potato Chips
Categories: Appetizers
Yield: 6 servings

3 1/2 lb Red Boiling Potatoes Or white boiling potaotes, Cut crosswise into 1/8-inch thick slices
6 tb Butter - melted (3/4 stick)
Salt and freshly ground
Pepper

1. Position racks in upper and lower third of oven and preheat to 500F. Lightly grease 2 baking sheets. Arrange potato slices in single layer on prepared baking sheets.

2. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and freshly ground pepper.

Serve immediately.

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From: nobody at nevermind.com (Frogleg)
Date: Tue, 21 Jan 2003 14:53:04 GMT
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Drat. I seem to have misplaced my Potato Diet pamphlet, but do occasionally make the potato puffs it mentioned. Slice washed,
unpeeled potatoes about 1/8" thick. Place directly on the rack of a toaster oven cranked up to max (450-500?) And watch them. They will puff a bit and brown. Take them out of the oven. Not exactly 'chips', but a no-fat snack that's pretty interesting and suitable for dipping.

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From: hahabogus (not at applicable.com)
Date: Wed, 22 Jan 2003 08:48:06 GMT
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I find that for baked chips and fries soaking them in water (salted or not) for at least several hours and patting them dry seems to make them tastes better. I guess it is all the starch removed.

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From: Gar (Gargoylle at postmaster.co.uk)
Date: Sun, 26 Jan 2003 16:11:06 -0600
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hahabogus wrote:
>I find that for baked chips and fries soaking them in water (salted or not)
>for at least several hours and patting them dry seems to make them tastes
>better. I guess it is all the starch removed.

I've seen several foodtv shows making fries and none soaked the spuds first. I'm always surprised. I deep fry and have tried with and without soaking. Soaking, rinsing and changing the water is by far the best for me. Otherwise they are soggy and limp.