Subject: BAKED POTATO CHIPS
From: lindahsrman[at]aol.com (Lindahsrman)
Date: 20 Jan 2003 22:54:54 GMT
ANY ONE KNOW HOW TO MAKE THESE?? IF SO PLEASE POST IT
Date: Tue, 21 Jan 2003 13:07:06 +0100
Baked Potato Chips
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
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
From: nobody[at]nevermind.com (Frogleg)
Date: Tue, 21 Jan 2003 14:53:04 GMT
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.
Date: Wed, 22 Jan 2003 08:48:06 GMT
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.
Date: Sun, 26 Jan 2003 16:11:06 -0600
>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.