Homemade Baked Potato Chips
This recipe makes perfectly crispy Homemade Baked Potato Chips every time. More healthful, fresh & delicious than store bought potato chips.
Servings: 3 people
Calories: 301kcal
Ingredients
- 5 medium Yukon gold potatoes peeled or unpeeled
- Olive oil for roasting
- Salt to taste
Instructions
- Soak Potatoes: Slice the potatoes widthwise, using a mandolin or sharp chef's knife, into ⅛-inch or thinner slices. As you slice the potatoes, transfer them to a large bowl with cold water to cover by at least 2 inches. Soak for 30 minutes.
- Preheat the oven to 425°F.
- Drain the potatoes and wash them under cold water to remove excess starch. Pat them dry using a kitchen or paper towel.
- Heat Oil: Add enough oil to coat the base of a large baking sheet and form a thin layer. Place the baking sheet in the oven for about 4 minutes, or until the oil is shimmering.
- Coat Potatoes: Use a pair of tongs to place the potatoes onto the hot oil in a single layer. Flip them over so that both sides are lightly coated with oil.
- Roast for 15 minutes, undisturbed. Flip the potato slices over and roast for about 10 minutes more, or until they are golden brown. Remove any slices that are ready and continue roasting until all the chips are golden brown.
- Salt the chips as soon as they are done roasting.
- Set aside to cool for 3 to 5 minutes.
Notes
- Slice the potatoes as thin as possible for crispier chips. Cooking times vary depending on the thickness of the slices. Use a mandolin for best results. Otherwise, use a sharp chef's knife. Slices should be no thicker than ⅛-inch.
- Use as little oil as possible to cover the base of the baking sheet.
- Let the potatoes cook undisturbed for the first 15 minutes.
Nutrition
Calories: 301kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 17mg | Potassium: 1193mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 56mg | Calcium: 34mg | Iron: 2mg