Baked Potato Chips
Baked Potato Chips deliver a light, salty crunch with clean potato flavor and a hint of olive oil. Thinly sliced Yukon Golds turn golden in the oven, finishing crisp and snappy without the heaviness of frying. Serve warm for snacking, game day platters, or alongside sandwiches and casual lunches.
- Prep10 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees (200 degrees C). Line 2 baking sheets with paper towels.
- 2
Using a mandoline, slice the potatoes on the thinnest setting, about 1/8-inch thick. Arrange the slices on the paper towel-lined baking sheets.
- 3
Place a layer of paper towels over the potato slices. Let stand for 5 minutes. Press down on the paper towels to remove excess moisture.
- 4
Discard the paper towels. Transfer the potato slices to a large bowl. Add oil and salt, then gently stir to combine.
- 5
Line the baking sheets with parchment paper. Spread the potato slices evenly between the baking sheets in a single layer.
- 6
Bake in the preheated oven for 10 minutes. Using tongs, flip each chip. Continue baking until golden, about 10 minutes more.
- 7
Remove the chips from the oven and cool for 5 minutes; they will become crisper as they cool.
- Calories 110.6 kcal Moderate
- Protein 2.68 g Low Source
- Carbs 20.11 g Moderate
- Total Fat 2.83 g Low Source
- Saturated Fat 0.42 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 7.12 mg Low Source
- Fiber 1.68 g Low Source
- Sugar 0.82 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 16.36 mg Low Source
- Iron 0.85 mg Low Source
- Potassium 483.19 mg Moderate
- Vitamin A 1.24 mcg_rae Low Source
- Vitamin C 20.64 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.