Homemade Baked Potato Chips

Try a much lower temp. over a longer time period. I made them one time by mistake, leaving slices of potatoes in oven for about 2 hours temp. that started at 400 and cooled down because oven was turned off. So as far as constant  temp I can't help you

Don't do it in the oven, they will always cook unevenly and dry out.

Simply deepfry at 160°C(320°F).

Cut potatoes on a mandoline not too thin; 3mm or 1/8 inch is very good, rinse in water and absolutely dry them on a kitchentowel before you put them in the oil. Also, don't put too many at a time in the deepfryer.

You can do the same with a lot of vegetables, you don't need to rinse them. You have to put them in flour first, shake off all excess of flour and then deepfry. Very important; put them in the flour just seconds before you will put them in the deepfryer, not earlier. Delicious with (raw!!)beetroot, parsnip, carrot etc...!!!

Immediately salt your chips after they come out of the oil or the salt will not stick to your chips.

When doing them in the oven I suggested a low temperature.  Basically you want to dehydrate the chips.  At a very low temp you can do this, it will give you a nice even pale color and keep them crisp.  With this method you can make them even thinner and they won't burn.  Salt immediately as they come out of the oven.  Old Bay?  That's a new one.  The only problem is that you have to keep them in a single layer which means they take up a lot of surface area and you can never make enough of them darn it!

I don't know how you are going to replace Fat (Flavor) salt (Flavor) with a spray of oil and old bay seasoning. Potatoes are 80% water and need to be fried in order to produce a good crunch and flavor, this satisfies all of our cravings. If you want to try and make a healthy chip, try tossing the thin sliced potatoes 1/16 to 1/8 thickness in olive oil, bake at 400 degrees and  lightly salt as soon as they come out. I don't think you can go from frying in fat and salting, to baking without oil and seasoning with old bay, without a drastic difference in taste.,,,ChefBillyB

I cut a few too many potatoes for my gratin the other night so I placed the leftover slices in a single layer on a baking sheet, sprayed both sides of the slices with cooking spray and put them in the oven along with the gratin, at 400. They actually came out really nice, crispy and golden brown. I cut them by hand so the slices weren't even. The trick was to keep and eye on them and pull out the thinner ones as they cooked. I sprinkled them with salt after. Oh, I did soaked the potato slices in water and dried them really well. 

I quite like to do potato wedges instead of chips if we are talking oven potatoes.  Par-boil them about 10 mins (no need to peel), slice into wedges, about 6 pieces for an average spud, so they are about finger size.  Toss in veg. oil with S&P, smoked paprika, dried rosemary and dried oregano.  Bake in 400 deg.F oven until soft and a little crispy on the outside.

Serve as either a side with meat/fish, or as a big bowl appetiser sprinkled with grated cheese of choice (aged cheddar is good) and drizzled with sour cream.  If you like it's nice to do the cheese then pop back into the oven until it gets nice 'n' melty then pull it out and do the sour cream.  Even sweet chilli sauce works well along with sliced green onion(scallion) tops.  But not with the cheese or sour cream :)  Maybe a blue cheese and cream sauce for a dressing.

I could go on for pages with what toppings could be used, but I'll leave it for your imagination......

Quote:

Originally Posted by DC Sunshine 

I quite like to do potato wedges instead of chips if we are talking oven potatoes. 

Hmmm, not really talking about oven potatoes.  We're talking about potato chips, or you may know them as crisps.  Oven potatoes are another matter entirely.