"french fries"

I have tried repeatedly to make the oven-fried chips recipe and they
always come out NOT crisp.
ANy ideas?
Does the sort of potato matter? Would it help to soak them and drain
them before cooking?
Thanks, Nance

I buy the frozen no fat added crinkle fries, then spray with Pam or similar,
and cook in a hot oven, Lee
NANCI Lea wrote in message
...
I have tried repeatedly to make the oven-fried chips recipe and they
always come out NOT crisp.
ANy ideas?
Does the sort of potato matter? Would it help to soak them and drain
them before cooking?
Thanks, Nance

It'd be easier to help if you told us how you are cooking them.

Will~

--


"Never be afraid to try something new. Remember that a lone amateur built
the Ark. A large group of professionals built the Titanic."
Dave Barry


"NANCI Lea" wrote in message
...
I have tried repeatedly to make the oven-fried chips recipe and they always
come out NOT crisp.
ANy ideas?
Does the sort of potato matter? Would it help to soak them and drain them
before cooking?
Thanks, Nance

sorry. I am following the recipe in one of the wwers cookbooks: spray a
pan with cooking spray, slice the potatoes thin (I have a mandolin
slicer that gives me really good thin slices) I spray again, season and
put them in at 400Ëš for 15, although I needed 20. I was using red
potatoes. I would really like to find a solution to this since I LOATHE
the commercially available "baked chips."
thanks, Nance




Willow Herself wrote:
It'd be easier to help if you told us how you are cooking them.

Will~

that's not what I'm after. It's chips I want to make.

Stormmee wrote:

I buy the frozen no fat added crinkle fries, then spray with Pam or similar,
and cook in a hot oven, Lee
NANCI Lea wrote in message
...

I have tried repeatedly to make the oven-fried chips recipe and they
always come out NOT crisp.
ANy ideas?
Does the sort of potato matter? Would it help to soak them and drain
them before cooking?
Thanks, Nance

Make sure that your slices are very dry.

I put them on a papertowel, and then dry them on the other side with another
papertowel.

I haven't done that in a looooooooong time though..

I also use oil instead of "pam". I have a misto bottle that sprays oil...

Will~

--


"Never be afraid to try something new. Remember that a lone amateur built
the Ark. A large group of professionals built the Titanic."
Dave Barry


"NANCI Lea" wrote in message
...
sorry. I am following the recipe in one of the wwers cookbooks: spray a
pan with cooking spray, slice the potatoes thin (I have a mandolin slicer
that gives me really good thin slices) I spray again, season and put them
in at 400? for 15, although I needed 20. I was using red potatoes. I
would really like to find a solution to this since I LOATHE the
commercially available "baked chips."
thanks, Nance




Willow Herself wrote:
It'd be easier to help if you told us how you are cooking them.

Will~

Willow Herself wrote:

Make sure that your slices are very dry.

I put them on a papertowel, and then dry them on the other side with another
papertowel.

I haven't done that in a looooooooong time though..

I also use oil instead of "pam". I have a misto bottle that sprays oil...

Will~

I think the spritzed oil and draining them is probably the trick. Have
you seen the ready-filled ones they have now in the markets? I didn't
have too much luck with the misto bottles.
thanks for the tips. I love potato chips and hate the baked versions in
the bags.
Nance

It's cheaper to use misto though.. I have two of them.. no problem..

Will~

--


"Never be afraid to try something new. Remember that a lone amateur built
the Ark. A large group of professionals built the Titanic."
Dave Barry


"NANCI Lea" wrote in message
...
Willow Herself wrote:

Make sure that your slices are very dry.

I put them on a papertowel, and then dry them on the other side with
another papertowel.

I haven't done that in a looooooooong time though..

I also use oil instead of "pam". I have a misto bottle that sprays oil...

Will~

I think the spritzed oil and draining them is probably the trick. Have
you seen the ready-filled ones they have now in the markets? I didn't
have too much luck with the misto bottles.
thanks for the tips. I love potato chips and hate the baked versions in
the bags.
Nance

Willow Herself wrote:

It's cheaper to use misto though.. I have two of them.. no problem..

Will~

Mine kept getting jammed up and I couldn't pump them. Maybe we aren't
talking about the same thing? The one I was using had two sections and
the top you have to pump and it builds up air pressure inside which acts
as the propellant.
Nance

Yup, that's what I have.. I kinda don't know how it could jam, but I'd just
use warm water to un-jam it..
http://tinyurl.com/23gce2
Mone are 2 years old and still going strong..

Will~

--


"Never be afraid to try something new. Remember that a lone amateur built
the Ark. A large group of professionals built the Titanic."
Dave Barry


"NANCI Lea" wrote in message
...
Willow Herself wrote:

It's cheaper to use misto though.. I have two of them.. no problem..

Will~

Mine kept getting jammed up and I couldn't pump them. Maybe we aren't
talking about the same thing? The one I was using had two sections and the
top you have to pump and it builds up air pressure inside which acts as
the propellant.
Nance