These 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 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.
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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.
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