These homemade baked potato chips make perfect sides to the main course. Served with your burgers, fish and chips, roast chicken or just as a snack when you are craving for some fried potato chips. I even left the skin on for some extra nutrition. A surprisingly simple and easy recipe. But, the best part is, no one will believe they are oven-fried potato chips with a fraction of the oil used in traditional deep-fried potato chips.
Are you one of those that love potato chips? You open the bag and the next thing you realize the bag is empty!! Well, I love potato chips. Who doesn't? Right?
Honestly, as much as I love it, my waist hates it. So, though I don't live my life counting calories, I know that stuff ain't good for me. Deep-fried food with too much oil is not heart-healthy either.
In our home, we eat potato chips and oven-baked potato wedges all the time, but they are not deep-fried!! These are my oven-baked potato chips, or like my kids say, oven-fried potato chips. And these have a fraction of the oil just for the purpose of color.
Like I said, I don't live my life counting calories. And, if you have been on this blog, then you know desserts are my thing. I believe in eating a more balanced diet. So, I save where I have to and splurge when I need to. Just to give you an idea, one serving (100 -gram bag) of potato chips are about 530 calories. While these oven-baked chips are only 111 calories - See the difference. I'd rather eat ice cream!! Just my way of thinking.
About these potato chips
These are such an addiction. I highly recommend you make more than you think you need. As a guide, I usually use one potato per person. But, almost every single time it isn't enough. The trick is to put it in a hot oven and slice the potato chips.
Below, I have used the basic flavoring. And yet, there is so much more you can add to make these baked potato chips more interesting. I'm Indian, so cumin, paprika and a squeeze of lemon juice come naturally to me. One of my favorite Japanese style potato chips were with seaweed powder. All you have to do is crush some nori in a food processor until it's coarse, then sprinkle them on the potato chips as soon as they are out of the oven. Nori is a bit salty, so add less seasoning to the potatoes.
Ingredients and substitutes
- Potatoes - It's best to use baking potatoes like Yukon gold for these as they hold their shape better. But I do use whatever I have on hand and they still turn out delicious. Some potatoes will just need more attention when in the oven as they brown quickly.
- Cooking oil - I love using olive oil, but not when I cook on a very high heat like this. Olive oil burns in high heat and is not good for you. So, while olive oil is usually healthier than cooking oil, in this case, it's best to use cooking oil.
- Seasonings - The most basic is salt and pepper. And yet, there is so much more you can do with seasoning. I love making different variations from turmeric to pumpkin spice as well as parmesan or cheddar.
Step by step instructions
- Preheat the oven to 200 C/ 390 F.
- Wash the potatoes well.
- If you prefer, peel potatoes ( I prefer to leave the potato skin on).
- Slice them as thin as you can. The thinner the slices the crispier the chips.
- Place them in a bowl.
- Add olive oil, salt, pepper and any seasoning you want (such as rosemary, lemon, garlic, paprika).
- Toss them around in the bowl.
- Lightly spray two baking pans with cooking oil.
- Line the potatoes in a single layer making sure they do not touch to prevent sticking.
- Bake for about 15 to 20 minutes, turning them over ones at around 10 minutes.
- If you have cut uneven slices (like me), remove the ones that are done so they won't burn.
- Serve with a side of tomato sauce or accompanied with the main course.
Frequently asked questions
Drain the potatoes well, wipe them well as this takes away that stickiness. Then add a tablespoon or two of oil. Toss them well before you season them.
Starchy potatoes such as russet or waxy potatoes such as red-skinned and fingerling potatoes are the best for baking in the oven. This is because they absorb moisture and still hold their shape.
No, not for this recipe. Since we cut the potatoes into thin slices, these bake quickly.
Olive oil burns in high heat and is not good for you. So while olive oil is usually healthier than cooking oil, in this case, it's best to use cooking oil.
This is the perfect side to so many main course dishes like chicken, beef, lamb or pork. We love having it with my
Oven-baked Buttermilk Crispy chicken,
Breaded chicken bread or Schnitzel,
Breadcrumb Crusted baked fish Fillets
Lamb Roast
Kebab Beef Burgers
Kebab Turkey Burgers
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Description
Video
Ingredients
Ingredients
- 1 lb (450 g) Potatoes 4 large
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Pepper
Optional Variations
- 1 tsp Dried rosemary
- 1 tbsp Lemon
- tsp Garlic powder
- 1 tbsp Paprika
Instructions
- Preheat the oven to 200 C/ 390 F.
- Wash the potatoes well.
- If you prefer, peel the potatoes ( I prefer to leave the potato skin on).
- Slice them as thin as you can. The thinner the slices the crispier the chips.
- Place them in a bowl.
- Add olive oil, salt, pepper and any seasoning you want (such as rosemary, lemon, garlic, paprika).
- Toss them around in the bowl.
- Lightly spray two baking pans with cooking oil.
- Line the potatoes in a single layer making sure they do not touch to prevent sticking.
- Bake for about 15 to 20 minutes, turning them over ones at around 10 minutes.
- If you have cut uneven slices (like me). Remove the ones that are done so they won't burn.
- Serve with a side of tomato sauce or accompanied with the main course.
Recipe Notes
Featured Recipe below - Baked Potato Wedges
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Isabel
These are so easy to make. Thanks Veena. I love potato chips but never can get them so crisp. I love how thin you make these.
Veena Azmanov
Thank you, Isabel. yes, you have to cut them thin if you want them to crisp nicely. I love them thin and honestly, don't mind the brown spots.
Elaine
OMG - these are so much better than just the recipe chips that people say - pat dry and bake. These have so much more flavor from the seasonings. We love this in our house and I'm not trying to cut my slices as thin as I can!! Thanks Veena
Veena Azmanov
Thanks, Elaine. So happy you and the family enjoy these so much. Thanks for coming back to write this feedback.
Simon
These bake really fast when you cut them thin. I burnt a few but they were still so delicious. Love all the added extra flavors.
Veena Azmanov
Thanks Simon. Yes, you have to keep a close watch the thinner they are the faster they cook.
Alyssa
I love how simple and easy these were to make. My kids love chips but I hate the supermarket brands so this works perfectly. I love that you kept the skin on too. My kids love it. Thanks for sharing
Veena Azmanov
Thank you, Alyssa. Yes, these are definitely so simple and easy to make. Glad you hear your family loves these. We do too.