Simple and easy to make using few ingredients, these baked potato chips are perfectly crunchy, packed with natural flavor.
Commercial chips are heavily deep-fried in vegetable oil, refined oils, and processed carbohydrates, which are highly inflammatory. Since these baked potato chips are made at home, you can control the amount of salt you add in. Making them even more healthy and delicious at same time.
This recipe for baked potato chips is easy to make. And they turn out perfectly crispy and tasty. Because you control the amount of oil and salt they’re considerably healthier than commercial potato chips.
Ingredients
Potatoes: Russet potatoes are wildly used for making chips. Although high starch potatoes are used for frying potato chips, excess starch does burn while baking. You can pick up any low-starch potatoes available or any locally sourced potatoes.
Oil: Baking chips do require a low amount of oil for coating and even baking. You can use olive oil or any other high-temperature cooking oil.
Seasoning:
To season these chips use salt and pepper. You can choose to add any seasoning mix or spices. Remember, as you are baking your chips you have full control over the amount of salt you add.
Method
- Preheat oven to 220°c. Lightly coat your baking tray with oil and set it aside.
- Wash and rinse potatoes. Thinly slice potatoes evenly and uniformly. Avoid slicing very thinly about 1/16th of an inch and not more than ⅛ inch. Use a food processor slicer attachment or manual slicer. A simple knife would do the job too.
- Soak potato chips in water and give it a good gentle stir. The idea here is to get rid of excess starch that will burn and brown the potatoes. You can skip this step but it is highly recommended to get good crispy chips.
- Lay each chip on a dry cloth or paper and pat dry. Get rid of any water. Lightly coat the chips with olive oil. Place each chip on the baking tray separately. Avoid overlapping, as they won’t get baked properly. If you have more chips, bake them in another batch.
- Bake the chips in for 10-15mins at 220°c until they are slightly golden brown. Keep an eye on chips, they will continue to bake even after they’re out from the oven from the baking tray heat. ( Read the tip section below for more info on baking time )
Season the chips with light salt and any seasoning of your choice, as soon as they’re out of the oven. Spread the baked chips on a flat tray and let them cool completely. It is very important to cool the chips completely before serving or storing them. Any excess heat will create moisture and soften them.
Seasoning suggestions
These baked potato chips are perfect snacks for the evening tea or accompanying to a movie night. Here are some of my favorite seasoning suggestions.
- Salt and vinegar drizzle (not everyone may love this)
- Toss them in spices mixes like paprika or Mexican spice mix.
- Serve with ranch dressing or garlic mayo
- Freshly made tomato salsa can never go wrong
- Avocado dip
Or Try our very own Spring onion and garlic dip recipe here.
Tips
- Avoid using a baking sheet or parchment paper while baking these potato chips. Direct contact with heat will distribute heat evenly.
- Don’t skip soaking the chips to wash off excess starch. This starch will burn resulting in dark brown chips. Rinsing chips in water will turn your chips white but that’s perfectly okay.
- The time and temperature mentioned above work well for a gas oven. I’ve yet to try these chips in different ovens. Be your own best judge and bake the chips at low temperatures if necessary. Although it may take a bit long. Do keep an eye.
- If you see brown patches appear on your chips, turn your heat at the lowest setting. At this point, your chips are almost ready and they will burn rapidly. It’s okay to remove at this stage and leave them on the baking tray as they’ll continue to bake further with the left overheat.
- Do not leave your chips unattended. Take a chair, sit down if you have to and keep an eye as they’ll burn pretty much in no time.
