Potato Chips (Baked Potato Wafers)

Blanching potatoes

1. In a bowl take 3 cups water + 1 teaspoon salt. Stir and mix so that the salt dissolves.
2. Rinse potatoes very well in water first a few times.
3. Now peel and slice potatoes using a mandoline or a slicer directly in the bowl containing water.
4. Slice all the potatoes and immerse them in the water.
5. Then in a pot or pan, on a high heat bring to a rolling boil 6 to 7 cups water + 1 teaspoon salt.
6. Drain all the water from the bowl and carefully, gently add the potato slices to the boiling water.
7. Blanch the potatoes for 3 to 4 minutes on high heat.
8. Then turn off the heat, cover the pot and allow the potatoes to be immersed in water for 3 to 4 minutes.
9. The potatoes should look translucent after the blanching process is done.

Preparing potato chips slices

1. Again drain the potatoes thoroughly in a colander or strainer.
2. Then transfer all the slices in a mixing bowl.
3. Add 1 tablespoon oil and ½ teaspoon salt or add as required.
4. Gently mix very well so that the oil coats the potato slices evenly. You can also add 2 tablespoons oil.
5. Then place them in a lightly oiled baking tray keeping ½ centimetre space in between the slices.

Baking potato chips

1. Bake potato chips in a preheated oven at 250 degrees Celsius/480 degrees Fahrenheit for 10 to 15 minutes. 
2. Do keep a check as oven temperatures vary. I baked potato chips in batches since I have a small oven.
3. Once they look crisp and are light golden to golden, then remove from the oven.
4. As soon as they are cooled, store potato chips in an air-tight jar or box. They get cooled within a minute.
5. Serve potato chips when required as a snack.