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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.


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