Soaking the potato slices in hot water speeds up the cooking process and washes away excess starch, resulting in crispier chips.
Oxmoor House JANUARY 2006
Preheat oven to 400°.
. Scrub potato with a brush. Cut potato crosswise into 40 very thin slices using a mandolin slicer.
. Combine potato slices and hot water in a large bowl; let stand 10 minutes. Drain. Arrange potato slices on a layer of paper towels; pat dry.
. Coat 2 (15 x 10-inch) jelly-roll pans evenly with oil. Arrange potato slices in a single layer on pans. Coat potato slices with cooking spray, and sprinkle evenly with lemon pepper and salt. Bake at 400° for 18 minutes or until lightly browned.
Note: Watch chips carefully, and quickly remove individual chips from the pan as they become lightly browned.
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