Non Fried Crispy Potato Chips/Biscuits Recipe

Ingredients

• 300 g Potatoes (2 medium potatoes, peeled and cut into small chunks)
• 0.25 cup Water (Room temperature, for blending)
• 1 tsp Salt (Fine sea salt)
• 1 tsp Granulated Sugar (Balances flavor)
• 1 tbsp Unsalted Butter (Softened, cut into small pieces)
• 1 tsp Mixed Herbs (Dried Italian or any herb blend of choice)
• 0.5 tsp Baking Powder (Leavening agent for light texture)
• 0.5 cup All‑Purpose Flour (Sifted)
• 2 tbsp Rice Flour (Provides extra crispness)

Instructions

1. Boil the potatoes

   Place the potato chunks in a medium saucepan, cover with water, add a pinch of salt and bring to a boil. Cook until the potatoes are fork‑tender, about 10 minutes.

   Time: PT10M

2. Drain and cool

   Drain the potatoes in a colander and let them sit for 2 minutes to steam off excess moisture.

   Time: PT2M

3. Blend the base

   Transfer the hot potatoes to the blender. Add ¼ cup water, 1 tsp salt, 1 tsp sugar, and 1 tbsp softened butter. Blend until completely smooth.

   Time: PT5M

4. Incorporate dry ingredients

   Pour the potato puree into a mixing bowl. Stir in 1 tsp mixed herbs, ½ tsp baking powder, ½ cup sifted all‑purpose flour, and 2 tbsp rice flour. Mix until a thick, uniform batter forms.

   Time: PT3M

5. Preheat the oven

   Place a rack in the middle of the oven and preheat to 150°C (300°F).

   Time: PT5M

   Temperature: 150°C

6. Pipe the chips

   Fit a piping bag with a large round tip (or use a zip‑lock bag with a corner cut off). Fill the bag with the batter. Line a baking sheet with parchment paper and pipe thin circles about 4‑5 cm in diameter, leaving at least 4 cm between each.

   Time: PT5M

7. Bake the chips

   Slide the sheet into the preheated oven and bake for 12‑15 minutes, or until the edges turn golden‑brown and the chips are completely crisp.

   Time: PT15M

   Temperature: 150°C

8. Cool and store

   Remove the sheet and let the chips cool on a wire rack for 5 minutes. Once cooled, transfer to an airtight container.

   Time: PT5M

Nutrition Facts

Calories

158

Protein

3 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g