Papas fritas al horno: crujientes y saludables
Las patatas fritas al horno son una deliciosa alternativa a las patatas fritas tradicionales.
- 2 papas grandes de piel fina
- 1 cda de aceite de oliva
- 1 cdita de sal
- 1/2 cdita de pimienta negra
- 1/2 cdita de ajo en polvo
- 1/2 cdita de paprika dulce o ahumada
- 1/2 cdita de romero seco triturado
- 2 cdas de queso parmesano rallado (opcional)
- Perejil fresco picado para servir (opcional)
- Precalienta el horno a 200 °C.
- Lava muy bien las papas y déjalas con piel si lo prefieres.
- Córtalas en rodajas muy finas con ayuda de una mandolina o un cuchillo bien afilado.
- Colócalas en un recipiente con agua fría durante 20 minutos para retirar parte del almidón.
- Escúrrelas y sécalas completamente con papel de cocina o un paño limpio.
- Mezcla las papas con el aceite de oliva, la sal, la pimienta, el ajo en polvo, la paprika y el romero.
- Distribuye las rodajas en una bandeja con papel para hornear, evitando que queden una encima de otra.
- Hornea durante 15 minutos.
- Voltea cuidadosamente cada chip y continúa la cocción entre 10 y 15 minutos más, hasta que estén dorados y crujientes.
- Si utilizas parmesano, espolvoréalo durante los últimos 5 minutos de cocción.
- Deja reposar los chips 5 minutos antes de servir para que terminen de adquirir su textura crujiente.
Baked potato chips are a delicious alternative to traditional French fries. They come out golden brown, light, and with an irresistible crispiness, perfect for enjoying as a snack, side dish, or to share on any occasion without the need for frying.
To prepare this recipe you only need potatoes, olive oil, salt, pepper, garlic powder, paprika, dried rosemary and a little grated Parmesan cheese (optional) for extra flavor.
Prepare some crispy baked potato chips
- 2 people
- 210 Kcal
- 2 large, thin-skinned potatoes
- 1 tbsp of olive oil
- 1 teaspoon of salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp sweet or smoked paprika
- 1/2 tsp crushed dried rosemary
- 2 tbsp grated Parmesan cheese (optional)
- Fresh chopped parsley for serving (optional)
- Preheat the oven to 200°C.
- Wash the potatoes very well and leave them with the skin on if you prefer.
- Slice them very thinly using a mandoline or a sharp knife.
- Place them in a container of cold water for 20 minutes to remove some of the starch.
- Drain them and dry them completely with kitchen paper or a clean cloth.
- Mix the potatoes with the olive oil, salt, pepper, garlic powder, paprika, and rosemary.
- Arrange the slices on a baking tray lined with parchment paper, making sure they are not overlapping.
- Carefully turn each chip over and continue cooking for another 10 to 15 minutes, until golden brown and crispy.
- If you use Parmesan cheese, sprinkle it on during the last 5 minutes of cooking.
- Let the chips rest for 5 minutes before serving so that they finish acquiring their crispy texture.
Tips for making irresistible baked potato chips
- Cut all the slices to the same thickness for even cooking.
- Soak the potatoes to remove excess starch.
- Dry them very well before seasoning them.
- Don't add too much oil.
- Avoid piling the slices on the tray.
- Turn the chips over halfway through cooking.
- Keep an eye on them in the last few minutes because they can brown very quickly.
- Use a wide tray to allow heat to circulate.
- Let them rest for a few minutes after coming out of the oven so they become crispier.
- Try different spices like oregano, thyme, curry, or chili powder to vary the flavor.
How to make really crispy baked potato chips?
The secret is to cut the potatoes very thinly, soak them in cold water to remove the starch, dry them thoroughly, and bake them without overlapping.
How to preserve homemade potato chips?
Store them completely cooled in an airtight container, away from moisture. This will help them retain their texture for two or three days.
Can they be prepared in an air fryer?
Yes. Cook the chips at 180°C for 12-18 minutes, stirring them several times during cooking to ensure even browning.
Why did my potato chips turn out soggy?
This usually happens because the potatoes were damp, too close together on the tray, or didn't bake long enough.
