There are several tips I learnt:
1) Cut everything to around the same size. French fry size is great.
2) Dredge is cornstarch. Flick off excess corn starch.
3) Dredge is salt and a spice (I chose pepper, cayenne, paprika, and garlic powder).
4) Dredge in oil. Olive seems to work best. Maybe peanut might, haven't tried but certainly not corn or soya bean oils.
5) Lay flat on a lined baking tray and ensure that they don't touch so that the water can evaporate.
6) Bake at 200 deg C for 20 minutes, and then turn the pan (if too lazy to turn the individual chips) and bake for another 20 minutes. Take out and once cool, bake again for 10 minutes on a low shelf.
7) Alternatively, after the initial 40 minutes, switch off the oven and leave it in the residual heat for up to another half hour or till ready to eat. This way the chips don't get cold.
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