Oven Baked Potato Chips
User Reviews
4.9
Oven Baked Potato Chips
Description
This recipe starts by slicing russet potatoes very thinly using a mandoline or sharp knife. The slices are thoroughly rinsed and soaked to wash away surface starch, an important step for achieving crispness. After draining and drying completely, the potato slices are tossed with olive oil and a seasoning mix of paprika, garlic powder, salt, and black pepper to add mild smoky and savory notes.
The potatoes are arranged in a single layer on parchment-lined baking sheets and baked at a high temperature of 425°F to develop crisp edges and a golden color. Light-colored pans help in better browning and crispness. The result is a homemade crisp snack with lightly smoked and garlicky undertones amplified by the spices.
Once cooled, the chips can be stored in an airtight container for up to three days without losing their crisp texture.
Ingredients
- 2 russet potato
- 3 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment paper. Light colored pans preferable for best results.
- Use a mandolin to slice the potatoes into thin rounds slightly thinner than ⅛-inch thickness. If you do not have a mandolin, you can also do this with a sharp knife, but it's harder and takes more time.
- Rinse the potatoes in cold water until the water runs completely clear. Be sure to use your hands to separate the potatoes and agitate them to remove all the surface starch. This is very important to making sure they get crisp. Then soak them in water for 15-30 minutes. Drain them and use a kitchen towel to dry them really well and dry the bowl used to soak them in. You want to remove all the moisture at this point.
- Return the potatoes back to the dried bowl. Add the olive oil, paprika, garlic powder, salt and pepper. Toss with your hands to evenly combine the potatoes with the seasoning.
- Transfer the potatoes to the prepared baking sheets and arrange in a single layer so they are not touching or overlapping at all. Bake until crispy, flipping halfway through, 20-25 minutes.
Notes
- Rinse and soak potato slices well to remove starch, which helps make the chips crispier.
- Dry the potato slices thoroughly before seasoning to ensure even cooking and crispness.
- Store cooled chips in an airtight container for up to 3 days to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 13mg | 1% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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