CrispLid Potato Chips

CrispLid Potato Chips

from mealthy.com

Ingredients

  • 1 unpeeled russet potato, cut into thin round slices
  • 1 tablespoon neutral oil (such as canola or safflower)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • cooking oil spray

Directions

  1. 1

    Soak potato slices in a large bowl of cold water for 15 minutes. Drain potatoes and pat dry.  Wipe bowl dry with paper towels; add oil, salt, and black pepper. Mix potatoes into oil mixture and gently toss to evenly coat. Coat CrispLid fryer basket with cooking oil spray. Add a single layer of potato slices to fryer basket, working in batches as needed. Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet. Set CrispLid on top of inner steel pot and plug in. Set to 375°F (190°C) and cook potatoes for 5 minutes. Flip chips and continue cooking until chips are tender and crispy, 5 to 7 minutes more. Carefully transfer chips to a plate. Repeat cooking with the remaining slices.  Adjust seasoning, if desired, and serve immediately.