Baked Potato Chips

Prep. : 10 Mins
Cook : 40 Mins

Total Time :
50 Mins

Cuisine : Indian
Servings : 00-Jan

For The Mint Salt

Fresh mint leaves-1 cup (washed & dried)
Salt- ½ cup
Lemon juice – of a lemon

For The Potato Chips

Potatoes (peeled) – 3 (large)
Prepared mint salt to sprinkle on potato slices

Water – to boil potatoes

For The Mint Salt

  1. Preheat the oven at 90°©.
  2. In a mixer jar, add mint leaves along with salt & lemon juice. Grind it to a paste.
  3. Transfer the mixture on a baking tray & spread it evenly. Put it in a preheated oven for 15-18 mins.
  4. Make sure to scrape the salt mixture with the help of a fork; half way through the baking.
  5. Once done, allow it to cool down completely. (the mixture should resemble sand like texture)
  6. Again blend the mixture to a fine powder. Make sure the grinder jar is completely dry.
  7. Store it in an air tight container.

For The Potato Chips

  1. Preheat the oven at 180°© & line the baking tray with parchment paper.
  2. Boil 2-3 cups water into a deep bottom pan. (depends upon the quantity of your potato slices)
  3. Using a mandolin slicer, thinly slice the potatoes.
  4. Transfer them in a bowl of water, to avoid them from browning.
  5. Once the water in the pan starts boiling, add sliced potatoes & remove it in 30 seconds.
  6. Take out the slices on a strainer.
  7. Now, pat dry the slices on a clean kitchen towel or kitchen roll.
  8. Arrange the potato slices in a single layer on the prepared baking tray, making sure they are not overlapping.
  9. Sprinkle the prepared mint salt on them.
  10. Bake for 12-15 minutes, or until the chips are golden brown and crisp.( Keep an eye on them towards the end of the baking time to prevent burning)
  11. Once the chips are done, remove them from the oven and let them cool slightly on the baking sheet.

Recipe note – If you don’t have an oven, you can also dry the mint salt by simply putting it out in sun for a couple of days.

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