🥔 Crispy Chips Without Oil
Ingredients:
-
2–3 medium potatoes (Russet or Yukon Gold work best)
-
Salt, to taste
-
Optional seasonings: paprika, garlic powder, smoked paprika, cayenne, or dried herbs
Method 1: Oven-Baked Chips (Oil-Free)
-
Preheat oven: 425°F (220°C).
-
Slice potatoes thinly: Use a mandoline slicer or very sharp knife for uniform thin slices (about 1/16–1/8 inch).
-
Soak slices: Place potato slices in cold water for 20–30 minutes to remove excess starch — this helps them crisp up.
-
Dry thoroughly: Use a clean kitchen towel or paper towels; moisture prevents crisping.
-
Line a baking sheet: Use parchment paper or a silicone mat.
-
Arrange slices: Lay potatoes in a single layer, no overlapping.
-
Season: Sprinkle lightly with salt and optional spices.
-
Bake: 15–20 minutes, then flip slices. Bake another 10–15 minutes until golden brown and crisp.
-
Keep an eye toward the end — thin slices can burn quickly.
-
-
Cool: Let chips cool on a wire rack for a few minutes — they will crisp up further as they cool.
Method 2: Air-Fryer Chips (Even Crispier, Oil-Free)
-
Preheat air fryer to 360°F (182°C).
-
Follow steps 2–4 above (slice, soak, dry).
-
Place slices in a single layer in air fryer basket. You may need multiple batches.
-
Cook for 12–18 minutes, shaking the basket halfway through.
-
Season immediately after cooking.
💡 Tips for Perfect Oil-Free Chips
-
Uniform thickness: This ensures even crisping.
-
Starch removal: Soaking and drying is critical for crunch.
-
High heat: Necessary to get the exterior crispy without oil.
-
Cool completely: Chips crisp further as they cool.
If you want, I can also give you a list of 5 fun flavor combos for oil-free chips — from savory to spicy to sweet — that taste way better than store-bought. Do you want me to do that?
