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
5 Russett or Yukon Gold Potatoes
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!