Homemade Potato Chips

Yes, you can have your chips and eat them too!! This oven-fried chip provides a cleaner and healthier snack.Rinsing the potato slices in water washes away the sticky starch adds crispiness and only requires us to add 1 teaspoon oil per potato. I use a Yukon Gold potato as one portion to provide a 1 cup chip serving at under 200 calories. No guilt here…have a good time!

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Homemade Potato Chips

Prep Time

Cook Time

Serves
1 (feel free to multiply per person)

INGREDIENTS

Non stick cooking spray

1 Yukon Gold potato

Salt

1 teaspoon olive oil (or avocado oil)

DIRECTIONS

Pre-heat oven to 400 degrees. Spray sheet pan with non stick cooking spray ( and line pan with parchment paper).

Slice the potatoes into thin slices, at 1/8 inch thick. For best results, use a mandolin slicer or slicing attachment from a food processor.

In a bowl with water and 1/4 teaspoon salt, soak the sliced potatoes for 10 minutes. Drain well, rinse and pat potatoes dry.

In a mixing bowl, combine the sliced potatoes with the oil, separating the slices to ensure each slice gets evenly coated. 

Arrange the oiled potatoes in a single layer on prepared sheet pan. 

Bake for 18-20 minutes, or until edges are well browned. Season with salt and pepper, and let cool for 5 minutes before serving. 

Note: For SWEET potato chips, 1 small-med 5 inch long sweet potato is 1 recommended serving. Follow same directions, except pre-heat oven at 350 degrees and bake for 25-30 minutes.

Potato: Calories per serving: 150∙ Fat: 4.5g ∙ Carbs: 26g ∙ Fiber: 2g ∙ Sugars: 1g ∙ Protein: 3g

Sweet Potato: Calories per serving: 152∙ Fat: 4.5g ∙ Carbs: 26g ∙ Fiber: 4g ∙ Sugars: 5g ∙ Protein: 2g