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Weight Loss Forum / WeightWatchers / October 2007"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 > 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 that's not what I'm after. It's chips I want to make. > I buy the frozen no fat added crinkle fries, then spray with Pam or similar, > and cook in a hot oven, Lee [quoted text clipped - 5 lines] >>them before cooking? >>Thanks, Nance It'd be easier to help if you told us how you are cooking them. Will~  Signature"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 >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 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 > It'd be easier to help if you told us how you are cooking them. > > Will~ 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~ Signature"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 > 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 [quoted text clipped - 7 lines] >> >> Will~ > Make sure that your slices are very dry. > [quoted text clipped - 6 lines] > > 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~ Signature"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 >> Make sure that your slices are very dry. >> [quoted text clipped - 13 lines] > the bags. > Nance > 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~ Signature"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 >> It's cheaper to use misto though.. I have two of them.. no problem.. >> [quoted text clipped - 5 lines] > the propellant. > Nance I use my microwave...slice your taters extra thin, spray a piece of parchment paper w/cooking spray, single layer...place in microwave on high for about 7 minutes...keep an eye on them and take them out just as they start turning brown...they turn quick so you really gotta watch them. I Love them done this way, with or without salt. HTH > It'd be easier to help if you told us how you are cooking them. > [quoted text clipped - 6 lines] >> before cooking? >> Thanks, Nance |
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