Sammy the Seal

Homemade potato chips

In delicious on Thursday, 8 March, 2012 at 10:23

homemade potato wa-kips

“Potato chips, potato chips, I like potato chips, potato chips, potato chips, eat ’em up, wow.” Also known as big wa-kips, according to a niece.

Is this ever easy. Very thinly slice some potato, pat dry with paper towel (they can be re-used if you air them out somewhere), toss them in some kind of oil and some kind of seasoning, arrange in a single layer on a baking sheet lined with parchment paper (which can also be re-used), bake at  350º-375º for 20-25 minutes, checking every five minutes or so near the end in order to prevent char.

Only thing is, I’d like to know how to get them crispy but not so brown. (The ones on top there are the minority.) They’re not burnt, but they are well-cooked. I used a convection oven, and so did two batches at a time, rotating and all. Perhaps I try with conventional next time. Perhaps the cooking temperature needs to be higher and bake time shorter, or vice versa? Or broil?  Or maybe rack placement needs to be adjusted? Or maybe the amount of oil and salt and seasonings played a part? Hmm…..  Maybe not so easy, after all. The prep is simple, at least. I might even try again tonight.

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