Ingredients:

  • 2 medium russet potatoes (approximately 500g / 1.1 lb)
  • Water, for soaking (optional)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Peel the potatoes.
  2. Using a mandoline or sharp knife, slice the potatoes very thinly (about 1/16 inch or 1.5 mm). Aim for consistent thickness.
  3. Place the sliced potatoes in a large bowl of cold water for at least 30 minutes. This helps remove excess starch and promotes crispiness. Drain and pat completely dry.
  4. In a bowl, gently toss the potato slices with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure potatoes are evenly coated.
  5. Arrange the seasoned potato slices in a single layer on parchment-lined freeze dryer trays. Avoid overcrowding.
  6. Follow your freeze dryer's instructions for processing potato slices. Typically, this involves freezing the slices first, then initiating the freeze-drying cycle (usually 20-30 hours, depending on the machine and potato slice thickness).
  7. Once the potato is freeze dried, smash it in a food processor to produce a crisp.
  8. Once the freeze-drying cycle is complete, immediately transfer the potato crisps to an airtight container. Store in a cool, dark place to maintain their crispness.