Homemade Baked Potato Chips
Homemade Baked Potato Chips that are crispy with no oil! These baked potato chips are REALLY addicting. They are healthier than processed potato chips and even more satisfying!
Post Date: September 7, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
This is the perfect side for my Beet Black Bean Burger or Beet Mushroom Burger recipes. I also serve them with dips and bruschetta (an Italian version of salsa).
Grocery List
Produce
Large Russet Potatoes
Pantry
Cooking spray (optional)
Any seasoning mix you love (optional)
Misc
Salt
Add-Ins and Substitutions
When I was creating this recipe I wanted a crispy chip but not the oil. I have baked these with no oil and no cooking spray, only using a dry oven heat with success. If you do use only dry oven heat, watch them carefully or they will burn. It is best to use a bit of cooking spray in a very hot oven pan.
Storing
This is a great Sunday batch cooking item for use during the week. This makes crisping them a bit challenging. Simply cool and pop into a container for up to 1 week. After this, if you have any left, they start to become stale (because there are no preservatives added) 😊.
Nutrition 411
Carbs are the main dietary component of potatoes. This recipe calls for cooling potatoes after boiling and it has been said that this may increase the amount of resistant starch, which can improve gut health. Potatoes also contain small amounts of high-quality protein. One medium-sized white potato has about 110 calories, 26 grams of carbohydrates, 3 grams of both fiber and 3 grams of protein, and is also free of fat and cholesterol. As for vitamins and minerals, white potatoes are stuffed with vitamins C, B6, niacin, folate, potassium, manganese, magnesium, and phosphorus.
Potatoes may contain a number of unhealthy compounds particularly when fried so this recipe just puts a crips on the skin without the use of oil frying. Remove potato sprouts when preparing potatoes if you see any on them. (Trusted source)
Baked Real Potato Chips
Equipment
- Mandoline slicer
- Sheet pan lined with wire rack
Ingredients
- 2 medium Russet Potatoes
- Cooking Spray (optional)
- Salt and or other spices (optional)
Instructions
- Wash whole potatoes (with skin on).
- Preheat oven to 425℉
- Using a mandoline, carefully slice the potato on the thinnest setting. You must work quickly. I only slice as many as I can fit on one tray at a time (about 1/2 of a large potato). If you slice the entire potato at once each slice will oxidate and turn a rust/brown color. If you choose to slice them all at once, submerge in ice cold water, but then you need to dry each one very well before baking or you will end up steaming them.
- If you liker a thicker potato, you can use the next setting up but cooking times will vary as you will need to reduce the oven's temperature to 375 ℉and lengthen the time to total of 40 minutes so they fully cook and crisp without burning.
- Spray wire rack with cooking spray. Place each slice on a wire rack. Sprinkle with salt or any other spice/herb combine you like.
- Bake at 425 for 10-12 minutes. Flip each potato slice and bake another 5-8 minutes until crispy. Watch them carefully after turning as they will burn quickly if left unattended.
- Store in an airtight container or sealed plastic bag for up to 1 week.
