Baked potato chips recipe
When you like potato chips as much I do, you have to figure out ways to make them healthy so you can indulge without worrying about fitting into your favorite pair of jeans. Baked potato chips are the solution; they are simple, delicious and very easy to make with a mandoline slicer. What makes this snack also fun to eat are the different seasoning options – so many to choose from!
I add plenty of paprika and salt to my baked potato chips but I too love dusting them with Old Bay Seasoning or give them a good dose of black pepper and fresh thyme. A thin layer of extra virgin olive oil is brushed on both sides to crisp them up and turn the color a gorgeous golden brown.
Baked potato chips are better when eaten straight out of the oven otherwise when left to cool, the texture, just like french fries, becomes less crispy. Don’t get me wrong, they are still very good (you will never see leftovers at our house!) but if you are planning on baking a batch as part of your dinner menu, I suggest cooking them last.
These yummy baked potato chips go along with just about any dish: I have served these with steak tartare and a mixed salad (we used them to scoop up the tartare), with quinoa stuffed peppers, glazed salmon, as a side to a simple pot-au-feu or simply by themselves as they make such a great snack.
Want to hear another bonus to eating potatoes?
They are very healthy unless of course, you deep fry them or eat them with fatty toppings and condiments! Potatoes are rich in vitamin C, are high in fiber and can help lower blood pressure. They are also high in vitamin B, which is essential for a healthy nervous system. Basically, eating baked potatoes will relax you and give you a sense of wellbeing.
Happy tummy, happy thoughts and happy taste buds. I’m sold!
Other than baked potato chips, pretzel crisps are another favorite of ours when we want healthier snack options.
- 2 medium Yukon Gold or Russet potatoes, peeled
- extra virgin olive oil, for brushing
- ½ tsp kosher salt
- ½ tsp paprika
- - Preheat oven to 380Fº.
- - Using a mandolin, slice potatoes ⅛ inch thick.
- - Put slices in one layer flat on baking sheets.
- - Bake for 11 minutes one on side and flip them over.
- - Bake for another 11 minutes or until potatoes are crispy.
- - Mix paprika and salt and sprinkle on the chips while they are still hot.