Tikka Twist Oven Potato Chips
Real potato chips from a sheet pan, seasoned the second they leave the oven. Baking lets you season on your own terms, straight from the oven while the surface oil is still tacky and the blend has something to grab.
Photography is illustrative. Every recipe is tested.
Ingredients
- 1 large russet potato, about 12 ounces
- 2 tablespoons neutral oil
- 2 teaspoons Tikka Twist Signature Blend, Mild or Hot
- Flaky salt, optional and only after tasting
Contains: Soy, Wheat.
Using the blend
2 teaspoons
Oil goes on before the oven, blend goes on after. Tomato powder, amchur and crystallized lime scorch at chip-baking temperatures and turn bitter and flat, but the thin film of hot oil left on a just-baked chip grabs dry seasoning perfectly.
Method
- 01
Heat the oven to 375°F and line two large sheet pans with parchment.
- 02
Scrub the potato well under cold water and dry it, skin on. Slice about 1/16 inch thick. A mandoline gives even slices that finish at the same time, but use the hand guard or a cut-resistant glove, and stop when the potato is down to about an inch. Save the end for another use.
- 03
Soak the slices in a bowl of cold water for 10 minutes, then drain. This rinses off surface starch, which is what separates a crisp chip from a leathery one.
- 04
Dry the slices hard between clean kitchen towels. Any water left behind steams instead of crisping, so patting them twice is not overkill.
- 05
Toss the dry slices with 2 tablespoons oil until each one is barely glossy, then lay them out in a single layer with no overlap. Crowding is the most common reason homemade chips come out soft.
- 06
Bake 15 to 20 minutes, rotating the pans halfway. Pull chips as they turn pale gold with slightly darker edges, starting with the ones near the pan rim. They firm up as they cool, so do not wait for them to look crunchy in the oven.
- 07
Tip the hot chips into a wide bowl and wait 30 seconds so they are safe to handle. Sprinkle 2 teaspoons Tikka Twist Signature Blend over them off the heat, adding it in three or four pinches and tossing between each so it lands evenly rather than in patches.
- 08
Let them sit 5 minutes to finish crisping. Taste before you reach for salt, the blend brings its own, so go light if you add any.