Ditch store-bought: How to make healthier, oven-baked potato chips at home

Instead of opting for grease-soaked, artificial flavor-filled chips, give homemade ones a try. Don't worry, attaining that quintessential store-bought crispiness is easy. The key is putting a little time and effort into the preparation of the potatoes.

To start with, thoroughly wash the potato slices in cold water to get rid of starch and then carefully dry them. Making chips is a process that requires some time, especially in preparing the potatoes - slicing them into thin slices, rinsing, drying, and then baking. Although, the baking phase tends to be the quickest part.

Begin by thoroughly washing the potatoes and slicing them thin (a slicer or chopper works best for this). Then transfer the sliced potatoes to a bowl, cover with cold water, stir, and let them sit for 10 minutes. After this, drain the water from the bowl and refill it with fresh water, repeating this step several times to get rid of any excess starch.

Next, lay the drained slices on a cloth, placing them next to one another, and then cover them with another cloth, allowing the material to absorb the moisture. Once the potato slices are dry, arrange them on a baking sheet, drizzle a few drops of olive oil and bake. Once done, transfer your crispy chips to a bowl and season them.

Ingredients:

• Potatoes,
• Salt and pepper,
• Other favored spices, e.g., oregano, hot or smoked paprika.

Instructions:

1. Launder the potatoes, peel them and cut into thin slices. Rinse several times with cold water (as explained before).
2. Drain the slices using cloths and lay them flat on a baking sheet. Make sure they don't overlap or touch each other.
3. Bake chips for 10 minutes at 428°F using the convection function.
4. After baking, turn off the oven and leave the chips inside to cool down. Once cool, season with your favorite spices and serve.