Steps

1. Peel and remove the eyes from 3 potatoes (300g).
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2. Cut each potato into 8 equal pieces and place in a heatproof container.
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3. Cover with plastic wrap and microwave for 5 minutes at 600W.
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4. Mash the microwaved potatoes with a fork or masher.
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5. Add 1 tsp Chicken Granules and 4 tbsp Water to the mashed potatoes and mix well.
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6. Add 3 tbsp Breadcrumbs and 1/2 tsp Dried Parsley and mix. If the mixture is crumbly, add water a little at a time to adjust.
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7. Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
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8. Take the mixture by hand, roll it into balls, and flatten into 2-3cm wide circles. Place them on the parchment paper with space in between.
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9. Wrap the bottom of a cup with plastic wrap, and press down on the potato mixture to flatten it into 2-3mm thick rounds. Using a cup makes it less messy and creates an even thickness, resulting in a potato chip-like texture.
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10. Brush the surface of the potato rounds with Vegetable Oil. This method uses less oil but ensures even coating for a crispy finish.
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11. Bake in the preheated oven at 220°C (425°F) for 10 minutes.
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12. Remove from the oven and brush the surface of the potato rounds with Vegetable Oil again.
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13. Bake for an additional 10-15 minutes, or until golden brown.
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14. Arrange the baked potato chips on a plate.
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