Components
- 1 kilogram of potato skins
- 1½ teaspoons of olive oil
- Add salt and ground pepper as desired.
Setup mode
- Set the oven to 200 °C (moderate heat) to preheat.
- Using a vegetable brush, scrub the potato skins under running water. Thoroughly dry the potatoes with a clean dish towel – the key to crispy chips is ensuring the peel is as dry as possible.
- In a bowl, peel the potatoes, aiming to create long strips of peel in a single motion. Store the potatoes in the fridge to use in the next recipe.
- Coat the potato peels with oil, salt, and freshly ground pepper to taste – the ground salt will also add a crunchy texture.
- Arrange the peels on a baking tray, ideally non-stick, ensuring they are spaced out for better crispiness. Bake in the oven for approximately 20 minutes until they turn golden and crispy, flipping the strips halfway through with a spatula for even cooking. Serve as a snack or use them to add a crunchy touch to dishes like mashed potatoes or soups.
Please provide the text you would like me to paraphrase.
This is the method to make chips using an Air Fryer.
