A mandoline is the easiest method to obtain the evenly thin slices of taters that really work with this recipe.
Ingredients
- 4 russet taters (or 6 Yukon gold taters), peeled and sliced diagonally 1/8 inch thick
- 1/2 stick (1/4 cup) of butter, melted (may use essential olive oil rather)
- Kosher salt to taste
Method
1 Preheat oven to 500°F (260°C). Grease 2 large baking sheets with canola oil or non-stick cooking spray. Make certain you use sturdy baking sheets, or perhaps a flat roasting pan which takes high temperature. A typical cookie sheet may warp.
2 Put the potato slices inside a bowl of cold water for five minutes to get rid of a few of the excess starch. Drain. Pat the slices of taters dry with sponges. Arrange these questions single layer around the baking sheets. Make use of a pastry brush to clean the potato slices with melted butter.
3 Make the oven minimizing the temp to 450°F (230°C). Bake before the edges are golden brown, about 12-fifteen minutes, based on your unique oven.
Remove from oven and sprinkle with salt for everyone.
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pls which recipe is right for commercial oven baked poker chips,the listed might not work with great quantity
No clue. You’ll need to experiment.
Whatever reason I'm able to’t slice the taters (having a mandolin) earlier within the day and the slices in cold water? Then just before prepping and baking them dry them well? Is needed when it comes to juggling time!
Sounds somewhat idea. By trying it this way, please tell us how it operates for you personally.
My only concern is that with no mandoline, i'd different thickness of slices. The super thin ones got burned, as the thick ones didnt prepare completely through. Apart from that, these switched out great!
Trick to make chips crispier: Following the oven continues to be off for some time and a few of the oil or butter has drenched right into a paper towel, place chips back around the pan and set during the oven. The oven should be warm and can gradually dry up the chips. Chips may also burn by doing this so when you begin to smell them, look into the oven and take away the chips that have dried completely. If you want to depart them without monitoring, crack the oven open therefore the heat escapes and isn't as intense.
I simply attempted making these plus they counseled me over brown almost burnt around the edges and limp in the centre. I dried them well, any ideas things i did wrong? Could I've built them into to thin? I truly desired to have chips :( Prepared to repeat the process although not sure how to proceed differently.
Every oven differs. I'd guess that inside your oven, you shouldn’t be cooking them quite as long as directed.
