Potato Chips (Baked Potato Wafers)

In a bowl take 3 cups water + 1 teaspoon salt. Stir and mix so that the salt dissolves.

Rinse potatoes very well in water first a few times.

Now peel and slice potatoes using a mandoline or a slicer directly in the bowl containing water.

Slice all the potatoes and immerse them in the water.

Then in a pot or pan, on a high heat bring to a rolling boil 6 to 7 cups water + 1 teaspoon salt.

Drain all the water from the bowl and carefully, gently add the potato slices to the boiling water.

Blanch the potatoes for 3 to 4 minutes on high heat.

Then turn off the heat, cover the pot and allow the potatoes to be immersed in water for 3 to 4 minutes.

The potatoes should look translucent after the blanching process is done.

Again drain the potatoes thoroughly in a colander or strainer.

Then transfer all the slices in a mixing bowl.

Add 1 tablespoon oil and ½ teaspoon salt or add as required.

Gently mix very well so that the oil coats the potato slices evenly. You can also add 2 tablespoons oil.

Then place them in a lightly oiled baking tray keeping ½ centimetre space in between the slices.

Bake potato chips in a preheated oven at 250 degrees Celsius/480 degrees Fahrenheit for 10 to 15 minutes.

Do keep a check as oven temperatures vary. I baked potato chips in batches since I have a small oven.

Once they look crisp and are light golden to golden, then remove from the oven.

As soon as they are cooled, store potato chips in an air-tight jar or box. They get cooled within a minute.

Serve potato chips when required as a snack.