Healthy Potato Chips – 2 methods

Instructions

1. Preheat oven to 220 °C.
2. Method 1: Using butter: Clarify the butter by melting it in a small saucepan over low heat. Heat until it stops foaming and becomes clear with some solid floating on the top. Skim off the solids and discard. Ser aside. Peel the potatoes and slice them into 1 mm thick rounds with vegetable slicer, placing them immediately in a bowl of cold water. Rinse in several changes of cold water. Drain well and spin dry in salad spinner. Do not leave the potatoes in the water for more than 5 minutes or after you have dried them, or they will curl up and won’t cook evenly. Pat the potatoes dry with paper towels and place in a medium bowl. With a teaspoon, spoon over the butter onto potatoes. Brush potatoes with the butter to ensure each slice is coated. Arrange the slices in a single layer on a baking sheet, making sure they don’t touch one another. Sprinkle with the salt, garlic and rosemary. Bake on the middle rack of the oven for 7 minutes. Using a spatula, transfer the potatoes that have become golden and crisp on a platter, lined with paper towels. Continue baking the remaining potato slices up to 3 minutes linger. Check frequently and remove the finished ones as they are done. Do not allow potatoes to get very brown or they will be bitter.
3. Method 2: Blanch the potatoes in salted with ½ tsp. salt water for 3 minutes. Drain them well and arrange them on a tray covered with baking paper and brushed with 1 tbsp oil. Brush them with the remaining oil. Sprinkle over garlic and rosemary. If desired, sprinkle with ground black pepper.
4. You will bake 4 trays.

• Servings : 4
• Ready in : 40 Minutes
• Course : Appetizers, Dessert and Snacks
• Recipe Type : 90 day diet, Appetizers, Biscuits, Finger foods, Kids are cooking, Snack, Vegetables and site dishes
• Ingredient : Butter, Garlic, Ground black pepper, Potatoes, Red pepper, Rosemary dry, Salt, Sunflower oil