Fat-free chips

Ingredients for 1 servings:

• 1 potato(s) per person e.g. Bamberger Hörnchen or other firm-cooking
• Salt
• some oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

These chips can be nibbled on their own or used as a “spoon” for finger food; for example, they taste great with salmon tartare. They can be made completely fat-free or, as I prefer, with a little oil. Brush the potatoes thoroughly in cold water and slice them thinly (the skin can stay on). Line a baking sheet with parchment paper (you can lightly coat them with oil – my version, I find the potato slices have a more “chippy” flavor this way), arrange the potato slices evenly next to each other, place another sheet of parchment paper on top (again, lightly oiled and then placed oil-side down on the potato slices), and cover with a baking sheet that fits snugly inside the baking sheet. Don’t place this upside down, of course, but rather “tray in tray.” Nesting the two trays inside each other keeps the potato slices nice and flat. Bake in a preheated oven at 180-200°C for about 20 minutes. Remove from the baking sheet and season with salt. Before serving a meal, I would test bake the chips once, as every oven reacts differently and develops its temperature differently.