It's that time of day again when you are in the mood for a crunchy, salty snack--but this time, don't reach for the bag of fried potato chips and the calories that come with it. Believe it or not, you can bake your own healthy version.
This light and crispy baked potato chip chip recipe is easy enough for anyone to make, and will certainly serve to satisfy your craving. What makes this recipe taste most like deep-fried potato chips are the chips' crispiness, which is due to how thinly the potatoes are cut: The thinner you slice the potatoes, the better. The ideal tool to use to achieve this is a mandoline. If yours doesn't have a safety cover that keeps your fingers away from the blade while slicing, be very careful as the potato piece gets smaller. Alternatively, use a sharp knife and take your time to make sure you are cutting evenly thin slices. And no need to peel the potatoes -- these chips are so delicate that no one will notice the skin.
Serve these chips with your favorite dip, alongside a sandwich or simply on their own.
- 1 lb. russet potatoes, cleaned and sliced into 1/8-inch pieces
- 1 Tbsp olive oil
- 1/4 Tsp salt
- Preheat the oven to 450 F. Coat a large baking sheet with cooking spray.
- In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. Spread the potato slices in a single layer on the prepared baking sheet.
- Place in the oven and bake for 20 to 25 minutes, or until the chips are a very light golden color and appear crunchy. Keep a careful eye to make sure that the potatoes do not brown and overcook.
- Allow chips to cool completely before serving.
Per Serving: 107 calories