These salty, crispy, no-fry potato chips more than satisfy our devotion to snacking.
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a few weeks back, one suggestion in particular caught my eye. It came from Nancy Sobel Butcher, who wrote: I just peel my potato in pretty large strips, let dry a little if wet, moisten with a bit of olive or avocado oil, salt and pepper, and bake.potato chips that take less than 20 minutes and use barely any oil? I had to try it for myself.“The baked peels did come out crispy but I wouldn't compare them in any way to potato chips and they couldn't be used for dipping - just too delicate.
After testing it at various oven temperatures and with all sorts of seasonings and potatoes , here's the"recipe" I've settled on:at least. Length and width of the peels doesn't matter; longer strips crisp up just as well as shorter, blunter ones.Simple salt and pepper is delicious, as is onion powder and salt, or garlic-salt and cayenne pepper., keeping an eye on them.
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