Baked Latkes

Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Line two large baking sheets with parchment paper, then grease the parchment paper with the oil; this will help prevent the latkes from sticking and will make them crispier.

Rinse and dry the potatoes, then cut them in halves or quarters. Use a food processor fitted with a shredding disk or the large-holed side of a box grater to grate all the potatoes, placing them in a colander as you work. Use a large spoon or your hands to press as much moisture out of the grated potatoes as possible. Spread a few layers of paper towels on the countertop; transfer the grated potatoes there and top with a few more layers of paper towels. Press firmly to further wick away the potatoes' moisture, repeating with more paper towels as needed to make sure the potatoes are as dry as can be. Transfer to a large mixing bowl.

Use the food processor (still fitted with the shredding disk) or the box grater to grate the onion. Press out its excess moisture, then add the grated onion to the bowl.

Whisk together the chickpea flour, salt, onion and garlic powders, pepper, baking powder and baking soda in a medium bowl, then add to the potato-onion mixture. Use a fork or your clean hands to stir in the egg white until the mixture is well combined.

Form 20 thin latkes (about 2 tablespoons each), arranging them an inch apart on the baking sheets as you work. Bake on the upper and lower racks for 12 minutes, then use two spatulas to turn each latke over. Rotate the baking sheets top to bottom and front to back; bake for 10 minutes or until the latkes are golden brown and crisped.

Allow to cool slightly; sprinkle with salt, if desired, before serving.