Good afternoon, are you you are looking for a recipe oil-free non-fried potato chips Delicious How to prepare it not too hard. You just need to be careful, you will definitely get oil-free non-fried potato chips which is delicious with aroma and taste that able provoke our taste buds

Several things can affect the taste quality of oil-free non-fried potato chips, start from the type of ingredients, then selection of fresh and good ingredients to how to make and serve. No need dizzy guys if want prepare oil-free non-fried potato chips good as long as you know the trick then this dish is can be a dish that is very special.

Ingredients and seasonings used in prepare

1. Prepare 1 Potato
2. Prepare 1 Salt

Using a mandoline or whatever slicing device you may have, thinly slice the potatoes into chips. Lay chips in a single layer on a sheet of parchment paper. Slice potatoes about ⅛" thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain.

Step by step to make Oil-Free Non-Fried Potato Chips:

1. Peel and slice the potato. You don't have to slice it super thin, 1 mm or so is about right. You can do this quickly using a vegetable slice.
2. Line the turntable of your microwave with kitchen parchment paper, and place the potato slices on it so that they don't overlap. Sprinkle lightly with salt, and microwave for about 5-6 minutes at 600 W. They will burn if you cook them too long, so keep an eye on them and adjust the time.
3. If they look crispy, they are done.
4. Variations: Besides salt, try seasoning the chips with aonori seaweed and salt; mentsuyu; Krazy Salt; garlic salt; soup stock granules; paprika or curry powder, karaage powder, etc. Try with other vegetables besides potatoes too.
5. Done and ready to serve!

Rhythm Superfoods chips are USDA organic and have only quality ingredients. The consistency and crunch (but not the taste) remind me of rice cakes.". Boulder Canyon All Natural Kettle Cooked Potato Chips. The FDA recommends to store potatoes in a dark place, and never in the fridge. Storing them in the fridge will increase the amount of this chemical when cooking.

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