Gourmet potato chips

Yet without the key prep-work that makes good chips and french fries taste so great. In other words, standard-recipe Hassleback doesn’t include the classic 2-3 steps of getting the starch out via cold water baths before cooking. Do that, and I bet this tastes worlds better.

This would also work well in an air-fryer, I think. You’d brush lightly with oil of choice, cooking a few minutes, turn upside down, re-brush and re-cook until eventually done to preference. That way you’d get a nice even bake.

I do something similar with spiralised potatoes, and they taste great. The cold-water baths are certainly some extra work, but if you do several taters at once I think it works out pretty well.

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