Imagine transforming ordinary potatoes into crispy, golden, restaurant-quality chips right in your own kitchen - without the excess oil and mysterious additives of store-bought versions. These healthy homemade potato chips are not just a snack; they're a culinary revelation that will make you wonder why you ever bought packaged chips before. With just three simple ingredients and a foolproof technique, you'll create the most addictively crunchy, perfectly seasoned chips that are both nutritious and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Snack
Serves: 4 servings
Ingredients
- 2 large potatoes
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Wash the potatoes thoroughly under cold running water to remove any dirt or debris. Pat them completely dry using clean kitchen towels or paper towels.
- Using a sharp mandoline slicer or a very sharp knife, slice the potatoes extremely thin - approximately 1/16 to 1/8 inch thick. Consistency is key for even cooking.
- Place the potato slices in a large bowl of cold water for 10 minutes to remove excess starch. This helps ensure crispier chips.
- Drain the potato slices and pat them completely dry using clean kitchen towels. Moisture will prevent proper crisping.
- Preheat the oven to 425°F (218°C) and line two large baking sheets with parchment paper. Ensure the baking sheets are flat and even.
- Arrange potato slices in a single layer without overlapping. Use multiple baking sheets if necessary to maintain spacing.
- Brush each potato slice lightly with olive oil using a pastry brush. Ensure even, thin coverage.
- Sprinkle salt evenly over the potato slices. For variations, consider adding herbs like rosemary or black pepper.
- Bake in the preheated oven for 15-20 minutes, rotating the baking sheets halfway through to ensure uniform browning.
- Watch carefully during the last 5 minutes to prevent burning. Chips are done when edges are golden brown and crispy.
- Remove from oven and let chips cool on the baking sheet for 5 minutes. They will continue to crisp as they cool.
- Transfer to a wire rack or serving plate. Store any unused chips in an airtight container for up to 2 days.
Tips
- Slice Consistently: Use a mandoline slicer for uniform thickness, which ensures even cooking and maximum crispiness.
- Remove Excess Starch: Soaking potato slices in cold water helps create a crunchier texture by removing surface starch.
- Dry Thoroughly: Moisture is the enemy of crispy chips. Pat potato slices completely dry before baking.
- Don't Overcrowd: Give each chip breathing room on the baking sheet to prevent steaming and ensure proper crisping.
- Watch Carefully: Chips can go from perfectly golden to burnt quickly, so keep a close eye during the last 5 minutes of baking.
- Experiment with Seasonings: Try different herbs and spices like rosemary, garlic powder, or smoked paprika for variety.
- Cool Completely: Let chips rest after baking to achieve maximum crunchiness.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 20g
Protein: 2g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
