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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

      Ingredients
            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

Instructions 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.


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