Oh well, these may not be as crunchy as the fried ones, but atleast you can eat 'one more' without guilt.
I've been wanting to bake these chips for a long time - ever since my cousin-in-law asked me to make 'healthy lays', but what kept me from making them was a mandoline slicer. I did not have one.
Finally I bought one this weekend, tried these chips out today and wondered why I didn't make these earlier. My husband and son both love chips. I'm hoping my husband likes these (he hasn't eaten them yet) and if he does, well, one more reason to don the apron.
1 large potato
1 tsp oil
Salt to taste
Chilli powder or any other spices of your choice
Preheat the oven to 400ºF.
Wash, dry and slice the potato into very thin slices [I did not peel mine]. It will help if you have a mandoline, you can get equally thin slices. If not, try to slice them as thin as you can with a knife.
Transfer them into a bowl. With a paper towel remove all the excess water. Pour oil [I used olive oil] and mix. Just before baking [otherwise the potato slices will release water], sprinkle salt and chilli powder and mix till all the slices are coated well.
Line a baking sheet with parchment paper. Place potato slices in a single file, so that they don't overlap. [You will be doing more than one batch, so don't try to squeeze all the slices on one sheet].
Bake in the preheated oven. The baking time depends on how thin the slices are. Mine were this thin -
- and they took 12 minutes. If your slices are thicker, they can take much more (even upto 20 minutes) and you may have to flip them halfway. Keep checking on them. They can burn easily.
Allow to cool and crisp up.
Give me a bag of fried potato chips any day, but hey, these aren't bad either.