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Potato Chips

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OK, seriously, who doesn't like a potato chip? Left to my own devices I could devour an entire bagful in one sitting. However, your average store-bought bag of chips is laden with saturated fat and calories that I don't want or need, and while I don't want to deprive Kenya of the great treat of chips, I certainly want to keep him away from bad fats and mega-doses of sodium. Sure, most chip makers offer "healthy" versions, but they're still not great for you and why spend the extra money when you can make even better ones on your own for a huge fraction of the price?
I've been making these "potato chips" for me and my husband for years and now Kenya gets to be part of the fun. You can make them with almost any kind of potato (the sweet potato version is AMAZING and loaded with vitamins and minerals). They only take minutes to prepare and are a fantastic snack for kids' lunch boxes too.

Potato Chips  (Makes 2-3 Cups of Chips)

  • Prep Time: 10 mins,
  • Cook Time: 30 mins,
  • Rating:
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OK, seriously, who doesn't like a potato chip? Left to my own devices I could devour an entire bagful in one sitting. However, your average store-bought bag of chips is laden with saturated fat and calories that I don't want or need, and while I don't...

Ingredients

  • 2 potatoes, unpeeled (sweet and/or idaho/russet potatoes)
  • 1 tablespoon vegetable oil
  • sea or kosher salt to taste
  • vegetable oil spray

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. Slice the potato into “chips” using a knife or a mandolin, about 1/8 inch thick.
  3. 3. Combine the potatoes, oil and salt in a bowl or resealable bag and coat the potato chips.
  4. 4. Spray 2 cookie sheets with a thin coating of vegetable spray and make one layer of potato chips on the cookie sheet.
  5. 5. Bake in for 15-20 minutes or until chips start to turn golden. Turn the chips to the other side and continue to cook 15 more minutes (some of the chips may turn golden before others, so make sure to keep an eye on them and remove them when they're crisp).
  6. 6. Cool and serve.
Potato Chips

Nutrition Information

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Comments






  1. MamaStephie

    August 16, 2014 at 12:04 pm

    Made those today. Yumm! Thank you!

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  3. Mary

    September 25, 2013 at 1:12 pm

    Can you bake these without using oil?

    • catherine

      September 26, 2013 at 10:03 am

      No because they’ll just dry out!

  4. Lori

    August 27, 2012 at 10:44 am

    I can hardly wait to try these; loving that they are not sitting in a vat of oil. Much healthier the way you have it written.

  5. claire

    June 27, 2012 at 5:58 pm

    I’m so trying these!! Would it be the same for other root veggies (ie parsnips, carrots, beets, turnips, etc)? I’ve tried and failed numerous times to do parsnip chips. They taste great but they always end up soggy little heaps!

    • catherine

      June 27, 2012 at 6:01 pm

      I am working on a beet recipe (working to get them perfectly crispy without burning!) I’ll have to try those other veggies, too!

  6. Laura

    April 17, 2012 at 6:33 am

    I tried to make these last night. I followed the recipe but when I took them out of the over to turn them over the were completely stuck to the foil! The only thing I did different on the recipe is I used foil on the baking sheet. help!

    • catherine

      April 17, 2012 at 11:33 am

      Make sure they are well coated in the oil, and if you still want to use foil then spray it with cooking spray or lightly brush it with oil!

  7. Kat

    August 5, 2011 at 6:16 pm

    Sweet Potato Chip Fail:(. They didn’t crisp up! Is it possible we used too much oil?

  8. lauren

    August 5, 2011 at 6:00 pm

    Can’t wait to try. Have tried to make chips unsuccessfully before. Fingers crossed!

  9. Willow @ My Own Trail

    August 5, 2011 at 2:29 pm

    YUM!!!!!!!!! I so need a mandoline. Oh wait, I have one in my cabinet…hmmm, I wonder if I have potatoes.

  10. LoniBrang

    June 25, 2011 at 5:11 pm

    How long do they last?

  11. Erika

    March 20, 2011 at 9:50 pm

    I love sweet potato chips and we sometimes do beet chips. I never turn them over…brilliant..thanks for the tip!

  12. Jessica

    March 20, 2011 at 5:28 pm

    Can’t wait to try these! I love that they are baked!

  13. Danielle Myers

    March 20, 2011 at 2:57 pm

    That is so funny because I just got one of those potato shooter things yesterday and just finished making potato chips fried in oil and I was thinking….there has to be a healthier way to do this. I took a break and logged onto your site and lo and behold…..LOL! Thanks for the tip!

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  16. Joan

    January 27, 2009 at 12:15 pm

    Looks good! What temperature for the oven? I don’t see it, I may just be blind today though.

  17. MIchelle

    November 16, 2008 at 5:42 pm

    LOVE THIS ME AND MY HUSBAND almost ate all of them so easy and yummy

  18. ruth

    November 7, 2008 at 10:33 am

    Sounds great! What oven temp?

  19. Charlene

    November 5, 2008 at 9:27 pm

    What is the oven temp supposed to be to cook the potatoes?

  20. Rebecca

    October 23, 2008 at 12:21 pm

    At what temp do we cook the potatoes?

  21. vanessa mccauley

    October 23, 2008 at 10:34 am

    These sound great and I can’t wait to try them. I am always trying to come up with healthy snacks for my son to take to preschool(that won’t just come right back home when he sees what the other kids get!!). Just one idea or thought…. they look a bit thicker than traditional chips….I wonder if they would lend themselves to a cracker substitute for parties???

  22. Ashley

    October 22, 2008 at 12:57 pm

    what temp do I bake the ships at?