Windowpane Potato Chips (Fool-Proof)

These showstopping windowpane potato chips may be too gorgeous to eat but they are too delicious not to! Perfect to use as an edible centerpiece or a garnish for a special meal. 

The Discovery

I first stumbled upon these windowpane potato chips on the Instagram page of @homechefseattle. Their visual appeal was irresistible, and I was determined to recreate them. After researching several recipes, I noticed that most of them followed a similar pattern. However, my initial attempt resulted in overly burnt potato crisps, a problem echoed by some reviewers. Adjusting the cooking time led to chips that were overcooked on the edges and underdone in the center. Back to square one, I went.

On my third try, I left a few chips undercooked in the oven at a lower temperature. This simple adjustment allowed the chips to dehydrate and crisp up without becoming a charred mess.

A Bit Healthier Than Your Standard Potato Chip

Compared to standard potato chips, windowpane potato chips offer a healthier alternative:

• Less Oil: Since these chips are baked instead of deep-fried, they naturally contain less oil.
• Less Sodium: You have control over the salt level, allowing you to use less if desired.
• More Fiber: Keeping the potato skin on provides about 50% more fiber for a more satisfying chip.
• More Nutrients: If you incorporate herbs into your windowpane potato chips, you’ll benefit from increased vitamins A and K compared to regular chips.

Tips for Success 

To achieve the best results with your windowpane potato chips, keep these tips in mind:

Thin Slices: Use a mandolin to slice your potatoes as thinly as possible. Thinner slices reduce baking time and result in more transparent, delicate chips.

Moderate Heat: Start with high heat to expedite cooking and dehydration but be cautious not to overdo it, as it can lead to burning. Setting a timer is crucial when working with thin chips, as a few minutes can make all the difference.

Ditch the Soak: While soaking potato slices in water is a common method to prevent browning, it may not be the best approach for windowpane potato chips. Soaking can cause the slices to curl during assembly, potentially causing issues during baking. By working quickly and efficiently, you can avoid the need for soaking.

Whether you’re looking to wow your guests at your next dinner party or just love a good potato chip, you can’t go wrong with these windowpane potato chips! They are as delicious as they are eye-catching. 

Fool-Proof Windowpane Potato Chips

Recipe by Dakota OvdanCourse: Appetizers, GarnishDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Total time

2

hours 

10

minutes

These eye-catching windowpane potato chips are not only a treat for your taste buds but also a feast for your eyes. They can serve as a captivating edible centerpiece or an exquisite garnish for a special meal.

Ingredients

• 1 large potato

• 1-2 tbsp of olive oil

• Fresh herbs

• Edible flowers (optional)

• Salt to taste

Directions

• Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius)
• Prepare the herbs/flowers: Wash and dry your herbs and flowers. Separate your herbs into small pieces and remove stems if desired. If the flowers are bulky remove the pistil, leaving just the petals. 
• Prep the potato: Slice your potato as thin as possible, using a mandolin works best to achieve thin and consistent slices. After slicing, give the potato slices a quick water bath, and then pat them dry. Arrange the potato slices in a single layer and lightly brush the tops with olive oil.
• Assemble your windowpane: Line a baking sheet with baking paper. Then place half of the potato slices on the baking paper oil side down, ensuring they do not touch. Arrange your chosen herbs/flowers on top of the potato slices. Sprinkle salt and any other desired seasonings. Cover with the remaining potato slices, this time with the oiled side facing up.
• Weigh and Bake: Cover the potato chips with another piece of baking paper. Add weight on top to press the potato sandwiches together. You can use a second baking sheet and a cast iron skillet or a similar heavy oven-safe pan. Bake in the preheated oven for 15 minutes.
• Cool oven and Flip Potatoes: Turn off the oven and then remove the potatoes. Crack your oven door for a minute to let it cool down. Remove the pan and parchment paper from on top of the potato slices. Then gently flip the windowpane potato chips.
• Final Bake: Set the oven to 250 degrees Fahrenheit (120 Celsius). Bake for 25 minutes. Remove crispy chips from the oven and place the rest back in the oven until fully dehydrated and crispy checking on them about every 10 minutes. These chips are best enjoyed on the same day for maximum freshness and crunch.

Notes

• Skip Soaking: Avoid soaking potato slices; it can cause them to curl during assembly. Work efficiently to prevent browning without soaking.
• Moderate Heat: Begin with high heat for faster cooking, but be careful not to burn the chips. Set a timer. 
• Thin Slices: Use a mandolin for ultra-thin potato slices, reducing baking time and ensuring delicate chips.