Homemade Baked Potato Chips
There are times when potato chips are the best choice to serve with sandwiches. There are some healthier store-bought options these days, and I do use those now and then, especially when serving a crowd. However, I love to make my own. They are fresher, tastier, and I can totally control all of the ingredients, including the fat and sodium. These chips come out very crisp and have a delicious potato flavor. If you own a mandolin or hand-held slicer, making thin potato slices for this recipe is very quick and easy.
- Cooking oil spray, preferably canola
- 2 medium russet or Yukon gold potatoes, about 1 pound total, scrubbed
- Salt to taste
Preheat oven to 375° F. For easy cleanup, line two large baking sheets with foil. Spray lightly with oil, then use a paper towel to spread it all over the bottom and remove any excess. Slice the potatoes crosswise, about 1/8-inch thick. Place on the baking sheets in one layer. Spray the tops lightly with the oil. Pat off any excess with a paper towel. Place in oven on two racks and bake, switching racks halfway through, until brown and crispy, about 30 minutes (see notes below). Gently remove the chips from the pans and place on paper towels. Add salt while still warm. Chips may be served immediately, or allowed to rest while making the remainder of the dinner.
Notes: Slice the potatoes as evenly as possible so they brown evenly. Waxy or boiling potatoes contain more moisture than russet or Yukon gold, so they do not work as well in this dish. Some of the potato slices may brown and crisp quickly. Remove them and continue baking the others. If necessary, lower the heat so the potatoes have more time to get crispy. Additional seasonings may be added when you salt the chips. Leftovers, if there are any, stay crispy in an air-tight container stored in the refrigerator. Bring back to room temperature before serving. This recipe can be made in any amount needed.