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Dry-Roasted Potato Chips


Yields: 4 Cups

1 pound white thin-skinned potatoes, scrubbed
2 quarts water
2 tablespoon sunflower oil or safflower oil
1 teaspoon sea salt

Using a flood slicer or food processor, cut potatoes into very thin slices. In a 3 to 4-quart pan, bring water to a boil. Add potatoes; cook until slightly translucent, about 2-3 minutes. Lift out with a slotted spoon; drain on paper towels. Place wire racks on large baking sheets. Lightly coat racks with cooking spray. Arrange potato slices on racks in a single layer (if potatoes slices left, bake them next time do not put on top of each other). Season chips to taste with salt. Bake in a 200*F (95*C) oven until chips are crisp, about 2 to 2 1/2 hours. Serve hot or at room temperature.

Note: The chips can be made ahead, let cool; store in an airtight container for up to 1 week.


» Sign off Cerimony of Dr. Jain's Book. For more info Click here...... »» Our New Published Book "Healing Autism In The Kitchen" is now available on stores. Click here to secure first copy in your friends. »»» Grand re-opening Party at OTAP on 26th Sept, 2010. For more info Click Here ....
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