Healthy homemade crispy chips, better than store-bought recipe recept
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Preparation procedure
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- In a glass bowl, first mix approximately 3 cups of water and 1 teaspoon of salt. This ratio is ideal if you have about 0.5 kilograms of potatoes. The larger the quantity, the more water and salt you should use. The salt in the bowl should be completely dissolved.
- Now grate the potatoes into the bowl. For preparing very thin slices you will need a special slicer, which you can find under the name “Vegetable slicer – mandoline”. If you don't have a mandoline, try to slice the potatoes using a knife.
- All the slices should be submerged in the water.
- Put 6 to 7 cups of water and one teaspoon of salt into a large pot and bring it to a boil.
- Remove the sliced potatoes from the bowl and place them into the boiling water.
- Blanch the potatoes for about 4 to 5 minutes on the highest heat.
- Blanching is a special heat treatment where vegetables or fruit are first briefly boiled and then placed into cold water.
- Then turn off the stove, cover the pot with a lid, and let the potatoes remain submerged for another 3 to 4 minutes.
- The potatoes should be slightly translucent.
- Drain the potatoes, rinse them with cold water, and put them back into the bowl.
- Add 1 teaspoon of melted coconut oil and 1 teaspoon of salt.
- Mix everything well, and if necessary, add more coconut oil.
- Then place the potato slices on a baking sheet lined with parchment paper. The spacing between individual pieces should be approximately 0.5 cm.
- Bake the potato chips in a preheated oven at 250 ° C for about 10 to 15 minutes.
- Check the chips regularly. When you see slightly brown edges and a golden surface, you can remove them from the oven.
- Let them cool and then serve.
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