Soft Home-made Chips with Seasoning
Recipes for Home and Restaurant
by Nadine Lloyd
8 large Sebago potatoes
2-3 tablespoons grape-seed oil
Flaky sea salt to season & garnish
Fine black pepper to season
Wash, peel, and evenly cut the potatoes into medium-sized batons.
Place the potatoes into a large deep saucepan and cover with cold water.
Bring to the boil, then cook the potatoes for 6-8 minutes, or until they are soft and tender.
Carefully drain off the water.
Evenly layer the potato chips on a wire rack lined with paper towel.
Cover with a tea towel and refrigerate for 18-25 minutes to cool and dry.
Preheat the oven to 180°C (356°F)
Line two baking trays with baking paper and set aside.
Generously coat the cooled potato chips in the grape-seed oil.
Season with salt and pepper.
Evenly layer the oiled and seasoned chips onto the lined trays.
Bake for 18-25 minutes, or until the chips are lightly golden brown and slightly crispy.
Carefully toss chips through chip seasoning.