Tuesday, May 6, 2008

Baked potato chips a la amelia

Just recently, I met Pei Lin, a fellow Singaporean Daring Baker! It was really really amazing, finding another daring baker on our tiny island! As I was browsing through her lively blog, I came across her recipe for The Perfect Potato Chip. That of cause made me very very hungry, and today I decided to come up with my own chips. These give a reaaally nice crunchy outside, and the inside, if not fluffy, is soft enough to satisfy =D


Potatoes [I can't tell which is which; just use whatever kind you want]
Seasoning [you can basically use any dry seasoning--herbs, pre-mixed spices, or leave it plain, with only salt. Whatever you like =P I used cajun spice mix because I just happen to have a bottle sitting in my cupboard]

Pei Lin's recipe calls for deep frying, and as I already mentioned in my prawn post, I live in a strictly no deep frying household, and so mine will be baked chips!

First, peel and cut up the potatoes into desired shape. Generally they should be cut into a shape with the maximum exposed surface so as to maximise the 'crunchy' surface. But again, do them anyway you like them. I like mine in wedges. Or in whatever shape they end up when I randomly slash them with my knife =P

Once cut, thrown the potatoes into cold and very well salted water and boil away [use a pot with a lid]. From the few websites I consulted, they all say to cook only till the outside is soft, but to leave the inside still firm. I tried that today, and the inside stayed a little too firm for my liking, even after a long time baking. So, if you like your potatoes melty inside, as I do, I would suggest cooking them well, if not until completely cooked through, because it does soften up a little in the oven

Once cooked to desired softness, drain the potatoes very well. Drizzle over with just enough oil to coat first. You can always add more if its not enough. Then throw into the cooking pot whatever seasoning you are using and the salt as well. Cover with the lid and shake the pot with all your might. Very good for de-stressing. This is to cover the potatoes in the oil and seasoning, and also to bruise the potatoes a little at the same time, so that the outside crisp up easier.

After everything is nice and coated, tumble wedges [or cubes/strips/chunks] onto a baking pan, and bake at the highest temperature your oven has. After roughly 15 minutes, turn the potato wedges so that the other side has a chance to brown. If you have the time, you can turn it onto all four sides, if not one turn should be enough. Once the potatoes are brown enough for your liking, its done! Taste and season to your liking, then tuck in =D

P.S. These have to be eaten hot, or they lose their crunch =)

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