Baked Potato Chip Recipe
Almost any recipe can be made-over into a lighter or more healthier version. You can add spinach to fruit smoothies, you can bake instead of fry (ie: oven fried pickles), and you can substitute for healthier ingredients (ie: tuna potato salad without mayonnaise). Because of my addiction to jalapeno potato chips, I decided to see if I could make baked chips. It was a successful attempt, because my three year old even enjoyed them.
Baked Potato Chips Recipe
Ingredients
5 Russett or Yukon Gold Potatoes
3 jalapenos
3-5 Tbls Extra Virgin Olive Oil
Salt and Pepper
Scrub your potatoes under running water. I don’t peel the potatoes because leaving the skin on adds more health benefits including fiber, iron and other vitamins.
I recently purchased a mandolin, and let me tell you, this is one of the best tools of the kitchen. The mandolin allows you to cut very thin slices, perfect for this potato chip recipe.
After all of the potatoes are sliced, I place them in a large Ziploc bag, to which I add the three sliced jalapenos, seeds included. Sprinkle with salt and pepper to taste and add Extra Virgin Olive Oil to thinly coat, around 4 Tablespoons. Let this mixture rest for about 15 minutes. You may omit the jalapenos and add any of your favorite seasonings: garlic and sea salt, a powdered ranch packet or pre-made seasonings. What flavor would you make?
Preheat the oven to 375. Line two baking sheets with foil and lightly coat with cooking spray. I pour the potatoes into a colander to strain any excess oil. Bake the potatoes for about 45 minutes and switch the bottom and top pans about half way through. You may have to adjust the temperature or baking time, depending on how the potatoes are cooking.
..and voila! You have baked potato chips! If you try this recipe, let me know what variations you try!
Comment by Susan on 19 August 2010:
This sounds awesome! We just bought some white cheddar popcorn seasoning and will try that! I will let you know how they come out!
Comment by Maria @ ScandiFoodie on 19 August 2010:
This is a great recipe and you could probably try using other vegetables as well!
Comment by Meagan on 19 August 2010:
Those look delicious! Your photography is amazing!
Comment by Lori on 20 August 2010:
YUM!!!! The photo looks great;)
Comment by Amy on 20 August 2010:
Thank you for sharing! Will try these for sure! Love jalapenos!
Comment by Tired Mom Tésa on 21 August 2010:
I just started making my own potato chips too. It’s so much easier than I thought it would be.
Never thought about the jalapenos though. What a great idea! My husband will love this. Thanks!
Comment by Meghan on 23 August 2010:
DELICIOUS! I used habanero, garlic and lime zest. I can’t believe how much flavor gets infused into the chips. I can’t wait to make more (and I’m telling EVERYONE I KNOW about these!)
Comment by Jessica @ Jessiker Bakes on 8 September 2010:
I love making my own potato chips! Such an easy and delicious side or snack. My variation was barbeque season +cayenne pepper. Smokey and delicious!
Comment by Ashlie on 19 October 2010:
These are phenomenal. My coworker used your recipe to make some last night and brought them in today. I can’t stop eating them. THANKS for posting!
@TempleTouchMom
Comment by Vicky on 7 February 2011:
I tried this recipe this past weekend. Turned out great!! I separated potato slices into 3 ziplock bags and used garlic powder for one, cayenne for another, and paprika for the last. All came out great.
Comment by stefni on 11 September 2011:
I tried this recipe a couple weeks ago, they came out great. I have used this recipe several times and changed it up a bit each time, one time I used paprika instead of the jalapenos. Another time I made sweeter, snack like chips, I added brown sugar and used milk instead of olive oil. I still used a little bit of cooking spray for the pan or you can bake them on parchment paper. LOVE THIS RECIPE!!
Comment by Emily on 12 September 2011:
Brown sugar and milk? I have to try it!