Baked Potato Chips – Topped with Dried Herbs

Ever since I got a mandolin slicer as a gift from my husband, I’ve been using it almost daily! Last night I was excited to make homemade potato chips, but of course I wanted a healthier alternative. Instead of frying the potato slices, I decided to make baked potato chips. Serve the chips as a delicious snack or together with a healthy dip during Super Bowl.

I like to bake them with a little seasoning, so I topped the chips with a mixture of dried rosemary, parsley and oregano, but use what you like. You can even bake the chips without all the seasoning and they’ll taste great. I didn’t slice mine too thin, about 1/4-inch. Depending on how thin your potato slices are, keep checking the oven to avoid burning the chips. To make these extra special, I went ahead and topped them with some bacon salt.

Thinly slice the potatoes and place the slices in a cold water bath for 10 minutes.

Drain the slices and pat dry with a towel.

Lightly spray the slices with oil and season with dried herbs.

After they're baked, lightly sprinkle with salt...or better yet, bacon salt!

Baked Potato Chips Recipe

  • 2 large russet or yukon gold potatoes, sliced thin with a mandolin
  • olive, vegetable or canola oil cooking spray
  • dried herbs, to taste
  • salt, to taste

    Preheat oven to 400°F. Slice potatoes with a mandolin and place slices in a bowl of cold water for 10 minutes. Drain and pat dry.

    Place potato slices on a silicon lined baking sheet or parchment paper. Lightly spray potato slices with oil, then sprinkle dried herbs on top. Bake until potatoes are golden brown and crisp, about 25-30 minutes. Spread potato chips on parchment paper and let sit for 5 minutes. Sprinkle with salt, to taste.

    Total Time: 40-45 minutes
    Yield: 2-4 servings
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    2 Responses to “Baked Potato Chips – Topped with Dried Herbs”

    1. Nick October 1, 2014 at 4:09 pm #

      Hi,

      I love making sweet potato and white potato chips in the oven. I usually use a vinegar and oil mix to coat the potatoes. I’ve also used juice from an orange or cranberry juice if making sweet potato chips. In reference to your sweet potato chips, I’ve never made them on such a low temperature before. I’ll have to try it out.

      For this receipe, I am curious as to what the soaking of the potatoes does. Does it just prevent them from drying out and becoming tough while cooking?

      Thanks!
      Nick

      • Barb October 1, 2014 at 5:28 pm #

        Hi Nick – I soak the potatoes in water to remove the starch, it will make the chips more crisp. I’ll have to try your version out sometime, sounds great. Thanks for your comment!

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