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BAKE TEMP : 230°C - 240°C
MIXING TIME : 10 - 12 MINS
BAKE TIME : 8 - 12 MINS
PREP TIME : Approx. 1.5 hours
For Potato Crisps Dough:
SwissBake® Potato Bun Mix (B12590) – 1000g
Cold Water (6–8°C) – 500g to 520g
Dried Herbs (Rosemary, Thyme) – 10g
Grated Parmesan Cheese – 50g
For Savory Seasoning Blend:
Smoked Paprika – 20g
Garlic Powder – 15g
Onion Powder – 15g
Fine Sea Salt – 10g
For Finishing:
Neutral Vegetable Oil – as needed (in a spray bottle)
Dough Preparation: Accurately weigh all dough ingredients. Place the SwissBake® Potato Bun Mix and cold water into the spiral mixer. Knead on low speed for 2 minutes until cohesive, then increase to fast speed for 8–9 minutes until smooth and elastic. If using herbs or parmesan, incorporate them during the last minute on slow speed. Ensure the Desired Dough Temperature (DDT) is between 24° to 26°C. Transfer dough to a lightly oiled container, cover, and rest for 20 minutes. This resting phase allows gluten to relax and ensures easier sheeting.
Sheeting & Shaping: Roll the rested dough into a thin sheet (~2–3 mm) using a rolling pin or dough sheeter. Before cutting, use a Dough Docker to perforate the entire surface of the dough sheet. This is an essential step to prevent uncontrolled blistering and to ensure a uniform, crisp texture. Cut into desired shapes (squares, diamonds, etc.) using a pizza wheel or sharp knife. Place cut pieces on parchment-lined baking trays with slight spacing.
Baking: Preheat deck oven to 230–240°C (450–465°F). Bake for 8–12 minutes, rotating trays midway. The crisps should be dry, golden brown, and rigid to the touch.
Seasoning & Cooling: Immediately upon removal from the oven, spray crisps lightly with vegetable oil mist. While still hot, sprinkle generously with the savory seasoning blend. Toss gently to coat, then spread on cooling racks in a single layer. Let cool completely to achieve maximum crispiness. Store in an airtight container once cooled.
