Move over bagged potato chips. Once you try these crispy oven-baked potato chips, there is no turning back to the bag. Enjoy this week during Passover and continue to do so any other day too! These chips are much healthier than store-bought as you can control the amount of oil and salt. It is easy to make these chips with just a few simple steps.
- Play around with the temperature of the oven. I found 400° optimal.
- The use of a mandoline is super helpful and fast to slice the potatoes. You are welcome to also use a knife if you do not have one. I purchased our mandoline for $20 on Amazon.
- The key to crispy potatoes is to dry them well with paper towel.
- When baking, watch them closely as they cook fast and can burn. I personally love the burnt ones.
- Add spices and oil to a bowl, followed by the potatoes and use your hands to spread around well.
- Add the potatoes in a single layer on a lined baking tray.
- Bake for 20 minutes, flipping halfway with tongs. Watch carefully.
Make lots as I promise they will go fast. Enjoy!!!
Tag @shelbylaranutrition and/or comment below and let me know what you think. I love to hear if you made any changes.
Crispy Baked Potato Chips
Quick and easy to make. They are beyond crispy and delicious. Once you enjoy these homemade chips, there is no turning back to the bag.
Servings 4 servings
Ingredients
- 2 russet or yukon gold potatoes
- 3 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°
- Slice the potatoes with a mandolin. 1/8" thickness works well. Use a paper towel to dry the potatoes.
- Add oil and spices to a bowl, followed by the potatoes, and use your hands to combine well.
- Arrange the potatoes in a single later on a lined baking tray. Baken 20 minutes, flipping half way.
Notes
Storage: Keep cooled potato chips in an airtight container for up to 3 days.