One of my greatest vices are Potato Chips.
Sour Cream and Cheddar, Kettle, Spicy Jalapeno.….I love them all. Salty, crunchy—and they’re so freaking addicting.
I’m not embarrassed to admit that I can polish off an entire bag by myself in one fell swoop. And I’m not talking about one of those small snack-bags either 🙂
These Oven Baked Potato Chips are an easy and “healthier” way for me to fulfill my chips cravings. This is a basic recipe but would be great with the addition of herbs or even Parmesan cheese–YUM! Just be sure to keep a close eye on them while they’re baking as some can brown faster than others.
On another note, I recently participated in a fun event with Gordon Attard from Pimp That Food. Check out my interview with him as May’s Food Blogger of the Month. Thanks Gordon!
Oven Baked Potato Chips
1 Large Russet Potato
Preheat oven to 475 degrees.
Using a mandolin or very sharp knife, thinly slice the potatoes. Use paper towels to dry off any excess moisture from the potatoes.
Cover a large baking sheet with cooking spray. Place the potato slices in one layer on the baking sheet. Spray the slices with cooking spray.
Bake the potato slices for 15-20 minutes until golden brown. You may need to flip the slices every few minutes to evenly bake them. Keep a close eye on the potatoes, as some will crisp up faster than others. Once browned, remove them from the oven and immediately sprinkle them with sea salt.
16 thoughts on “Oven Baked Potato Chips…..and an Interview.”
These look a bajillion times better than the kind you get in the bag. So fresh and thin, with just enough salt – now I want them!
Hi Nam! Huh? Just Russel potatoes, cooking spray, and salt?! I’m going to make it tomorrow! I have a slicer just for these potato chips! 😉 Nam, I am thinking about posting your carnitas recipe this Friday…but heads up, my picture is not very good… I hope you don’t mind? I will link to your site and make sure people will see your pictures first so they will cook this recipe! 😉
ahhh. your potato…
where’s my beef?
can i swap a hunk of meat for the potato?
i would get…beef jerky!
I’m so amazed you let the secret out that you can eat a whole bag!! So can I…but I wouldn’t tell anyone. You’re much braver than I. Seriously though…in a novice cooking question…do you dry off the potatoes with paper towel to make the chips crispier? I find mine always come out of the oven limp, and not chip like…maybe that’s why!
Hi Jenn! Thanks for stopping by! Yes, I dry off the potatoes to remove any extra moisture—definitely aids in the crisping process 🙂
Ahh these look lovely! Guilt free pleasure! Thanks for sharing!
These look wonderful – almost like paper artwork, so light and crispy! 😀 I imagine this could work with other kinds of root vegetables as well …
Look wonderful but.. cooking spray?
Hi Mitard! Yup, I’m use a little PAM Cooking spray to try and reduce any calories/fat when I can 🙂 But these would be great if you brushed a little oil or melted better as well!
I just made these … they are great! How do you store left overs??
Hi Michele—so glad you liked them!
To be honest, I’ve never had leftovers before… lol! But if I did, I’d store them in airtight containers 🙂
Wow! This was really good! Who doesn’t like potato chips but when they are deep fried, you have to worry about the guilt that goes along with eating them. With these being baked, the guilt is gone. On top of that they taste every bit as good as those that have all the fat and other “badies”
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