CHIPS STOVE RECIPES

Name: Baked Potato Chips
Prep time: 10 min
Total time: 40 min
Ingredients: Vegetable-oil cooking spray; 2 pounds russet potatoes, cut into 1/4-inch-thick slices; 3 tablespoons olive oil; Coarse salt; Pinch of cayenne pepper; Freshly ground pepper

BAKED POTATO CHIPS RECIPE | MARTHA STEWART

Baked Potato Chips Recipe | Martha Stewart image

Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.

Provided by Martha Stewart

Categories Finger Food Recipes

Total Time 40 minutes

Prep Time 10 minutes

Number Of Ingredients 6

Ingredients

Vegetable-oil cooking spray
2 pounds russet potatoes, cut into 1/4-inch-thick slices
3 tablespoons olive oil
Coarse salt
Pinch of cayenne pepper
Freshly ground pepper

Steps:

Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

OVEN-ROASTED CHIPS RECIPE | BBC GOOD FOOD

Oven-roasted chips recipe | BBC Good Food image

Try these oven-roasted chips, far less fatty than their fried cousins

Provided by Jo Pratt

Categories Dinner, Lunch, Supper, Vegetable

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 4

Ingredients

6 large floury potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg)
2 tbsp olive oil
1 tsp celery salt
sea salt, to serve

Steps:

Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.
Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

Nutrition Facts : Calories 237 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.7 milligram of sodium

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