Home Made Oven Baked Chips

Or, Home Made Oven Baked Crisps

Making Homemade Potato Chips is so easy and healthy, especially when they’re baked in the oven! You only need 25 minutes and three ingredients– potatoes, oil, and salt- to make these crispy, crunchy, addictive potato chips. Eat ’em plain or dunk them in your favorite dipping sauce!

I just love them. They’re everything you love about potato chips- crispy, salty deliciousness- but without the guilt you get reaching for that bag of store-bought chips! These are no unhealthier than roasted potatoes.

These homemade baked potato chips are a bit thicker than your average potato chip, which also makes them a bit heartier (read: you might actually fill up on them rather than mindlessly eating chips from the bag until they’re all gone).

And while this recipe calls for only salt as a seasoning, you can add any seasoning you want to these chips!

Ingredients

• 2 or 3 tablespoons vegetable or olive oil

• 1 or 2 russet potatoes

• Kosher or Sea Salt, to taste

• Any other seasoning, to taste

Instructions

• Clean potato(s) thoroughly

• Preheat oven to 425F / 220C

• Thinly slice the potato(s) 1/8 inch or thinner, the thinner the better (I used a mandoline slicer)

• Toss the slices with the oil

• Layer your potato slices onto a baking sheet. (I use a non-stick foil, for easy cleanup)

• Sprinkle with salt & any other seasoning

• Bake in oven for 15 to 20 minutes, ovens will vary, so keep watch after 15 minutes

• When done to your liking, place on a cooling rack to cool for 10 minutes or so

• Enjoy

Notes

• The key to crispy chips is to use enough oil to just coat every single chip on both sides, without using too much oil. Using too much oil can cause the chips to burn more easily and become greasy and soggy.

• You can flip the slices over after 10 minutes, to get a more uniform crispness

• If you have leftovers, completely cool, then store in airtight container, for up to a week.

• You can make potato chips, and all kinds of veggie chips, in the oven. Starchy vegetables like potatoes, sweet potatoes, or butternut squash work best. They will usually take anywhere from 15-30 minutes depending on the thickness of the chips. If they are close to 1/8 of an inch, they will take closer to 15 minutes and for 1/4 of an inch, closer to 30 minutes. If your chips are varying thicknesses, just remove the crispy chips as they finish cooking so they don't burn.

• As for seasoning, salt is original, but smoked paprika, garlic salt, malt vinegar salt, bacon salt ( yes Tim, there is bacon salt www.baconsalt.com ), or just about any herbs and spices that you enjoy would all work well. Just know what will burn easy, and maybe apply those when they come out of the oven.

chips

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