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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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