Oven-baked potato chips with coconut oil

Tip: tap a step to mark it as done.

1. In a glass bowl, stir together about 3 cups of water and 1 tsp salt until the salt dissolves completely. This is enough for about 0.5 kg of potatoes; increase the water and salt proportionally for a larger batch.

2. Slice the potatoes very thinly into the bowl, preferably using a mandoline, or use a knife. Keep the slices completely submerged in the water.

   

3. In a large pot, bring 6 to 7 cups of water and 1 tsp salt to a boil. Remove the potato slices from the bowl, add them to the boiling water, and blanch over high heat for about 4 to 5 minutes.

   Blanching means briefly boiling food, then plunging it into cold water.

4. Turn off the heat, cover the pot, and leave the potatoes in the water for another 3 to 4 minutes, until slightly translucent. Drain, rinse with cold water, and return to the bowl.

5. Add 1 tsp melted coconut oil and 1 tsp salt, toss well, and add more oil as needed. Arrange the slices on a parchment-lined baking sheet, leaving about 0.5 cm between them. Bake in an oven preheated to 250°C (480°F) for about 10 to 15 minutes.

   

6. Check the chips regularly as they bake and remove them when the edges are lightly browned and the tops are golden. Let cool and serve.

Tip: Spread the rinsed slices on a clean kitchen towel and pat them dry with another towel; damp slices won't turn crisp in the oven. Store the cooled chips in an airtight container, as they soften quickly when exposed to air.

This recipe was translated from the Slovak original: Domáce zemiakové čipsy na kokosovom oleji