I Tried Food Science Projects

Ingredients

• 2 large Potatoes (Russet or Yukon Gold, scrubbed clean)
• 2 tablespoons Olive Oil (Extra‑virgin, for light coating)
• 1 teaspoon Salt (Fine sea salt)
• 1 teaspoon Dried Rosemary (Crushed between fingers)
• 1 sheet Parchment Paper (To line baking sheet)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT10M

   Temperature: 350°F

2. Slice Potatoes Thinly

   Using a mandoline, slice the potatoes into uniform 1/8‑inch (3 mm) rounds. If you don’t have a mandoline, cut as thinly as possible with a sharp knife.

   Time: PT5M

3. Create Small Slits

   With a paring knife, make a couple of tiny slits (about 1 mm) on each slice. This helps starch escape and contributes to the translucent look.

   Time: PT3M

4. Season the Slices

   Place the sliced potatoes in a mixing bowl. Drizzle with olive oil, sprinkle salt and crushed rosemary, then toss gently until every slice is lightly coated.

   Time: PT5M

5. Arrange on Baking Sheet

   Line a baking sheet with parchment paper. Lay the slices in a single, non‑overlapping layer.

   Time: PT5M

6. Bake Until Translucent

   Bake for 30 minutes, checking at the 20‑minute mark. The chips should turn golden‑brown and become see‑through in places.

   Time: PT30M

   Temperature: 350°F

7. Cool and Store

   Remove the sheet from the oven, let the chips cool on a rack for 5 minutes. Once crisp, transfer to an airtight container.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g