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Wash, brush and dry the potato.
Using a Japanese mandolin, cut about thirty slides of 1mm and place in large bowl filled with cold water.
Soak for 20 minutes.
Meanwhile, preheat oven to 385 ° F and prepare dip by mixing sour cream and liquid smoke in a small bowl.
Dissolve with a little water for a more fluid consistency.
Dry the potato slices with a cloth or absorbent paper, then mix with oil and salt in a clean bowl.
Arrange the lamellae in a uniform layer on a parchment paper coated plate.
Bake for 8 minutes on the top rack, then turn off the oven and continue cooking for 8 minutes.
Finally, open the door and wait another 8 minutes.
Tip:
Replace the salt flower with your favorite steak spices! "Carné" effect very tempting!
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.