Description
Crispy, golden, and delightfully light — this baked potato chips recipe transforms simple potatoes into a healthy, homemade snack that tastes better than store-bought.
Ingredients
Scale
- 3 large Russet or Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- Optional: paprika, garlic powder, chili powder, rosemary
Instructions
- Preheat oven to 400°F (200°C).
- Slice potatoes thinly (1/16 inch) using a mandoline.
- Soak slices in cold water for 20 minutes to remove starch. Drain and pat dry completely.
- Arrange slices on parchment-lined baking sheets. Brush lightly with olive oil and sprinkle with sea salt.
- Bake for 15–20 minutes, flipping halfway through, until edges are golden brown.
- Cool completely on tray before serving for maximum crispness.
Notes
For extra flavor, toss cooled chips with herbs like rosemary or dill. To make oil-free chips, skip the oil and lightly mist with water before baking. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 0g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg