Homemade Potato Chips

There’s no need to set up a deep fryer to make great potato chips — the oven is just fine. Part of the charm of homemade chips is that they’re a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! I like mine a little extra crisp, but you can cook them for less and not as brown if you wish.

 

INGREDIENTS

  • 2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices on a mandoline or other handheld slicer
  • 3 tablespoons olive, canola, or peanut oil
  • N/A Salt
  • N/A freshly ground pepper

PREPARATION

    1. Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven.

You can use any seasoning you like! I usually go with pepper, a couple cloves of garlic minced, and some old bay seasoning.

Nutrition Facts
Servings 6.0
calories 96
Total Fat 7 g 10 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Potassium 207 mg 6 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 1 g 3 %
Sugars 0 g
Protein 1 g 2 %
Vitamin A 0 %
Vitamin C 15 %
Calcium 1 %
Iron 2 %