Ingredients:

  • 2 Large Russet Potatoes (approx. 500g), scrubbed clean
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Buttermilk Powder
  • 1 tbsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Parsley, finely crushed
  • 0.5 tsp Sea Salt
  • 0.25 tsp Citric Acid
  • 0.5 tsp Monkfruit sweetener

Instructions:

  1. Using a mandoline slicer set to 1/16th of an inch, slice the russet potatoes into uniform rounds.
  2. Submerge the potato slices in a large bowl of ice water for 30 minutes to leach out surface starch. Agitate occasionally.
  3. Drain the potatoes and lay them flat on clean kitchen towels. Pat thoroughly until bone-dry to prevent steaming.
  4. Preheat oven to 400°F (200°C). Arrange slices in a single layer on parchment-lined baking sheets without overlapping.
  5. Lightly mist or brush with olive oil and bake for 15–25 minutes, rotating pans halfway, until the edges are golden and crisp.
  6. Whisk buttermilk powder, onion powder, garlic powder, parsley, salt, citric acid, and monkfruit together. Dust the hot chips evenly using a fine mesh sieve immediately after removing from the oven.