You know what I hate? When you buy a bag of chips, open it up, and it’s only like a third of the way full because the manufacturers puff it so full of air. I don’t know why, but it offends me as a consumer. I realize that they have to puff it full of air so that the chips don’t get all crushed during transit, but seriously? A third full? Who are they trying to fool? I remember those bags being way more full when I was a kid. Although maybe I’m looking at the past through rose colored glasses.
Do any of you remember when Doritos made a 3D version? They were these like a puffed out version of Doritos. I loved those things. They had a much more satisfying crunch when you bit into them, in my opinion. But I digress. I apologize. My love for chips is deep and abundant.
These oven baked potato chips are a light and yummy alternative to the traditional fried chips that you find in the store. I actually like them a little better than the store-bought kind, if you can believe it. When I made them last night, Peter told me that I could go ahead and make a whole bowlful of these babies if I wanted to. High praise coming from him!
The best part is, you can totally customize them to fit your cravings. This is a very basic recipe, but I already have plans for other flavors. I did flavor a few with garlic salt & onion powder, which was a delightful little change to the traditional flavor. I’ve got my eye on some popcorn seasoning flavors that I think would work really well on these (helloooo garlic & parmesan or sour cream & onion!). Just go easy on the salt before you bake them and then toss them with the seasoning after they’re cooked while they’re still hot.
One thing that’s very important when making these chips, and I cannot stress this enough, is to ensure that you have the thinnest slices of potato possible, otherwise the potatoes won’t crisp up. They’ll just get baked and kind of soggy. I use my mandoline slicer to get super thin slices, and in my opinion, that mandoline slicer is totally worth the money I spent on it. I use it to make the best apple chips on the planet (recipe to come!), and I once used it to make zucchini chips, although that recipe crashed and burned (I’ll try again someday though). If you don’t own a mandoline and don’t want to spend the money to buy one (although they’re really not all that expensive), just make sure that you are slicing those potatoes really, really, really thin. Like thinner than you think is necessary. Trust me on this one.
Oven Baked Potato Chips
- 2 small Yukon Gold potatoes
- Preheat oven to 400. Cover baking 2 sheets with parchment paper and spray with cooking spray. Set aside.
- Using a mandoline slicer on the thinnest setting, slice potatoes. Place potatoes in a bowl with cold water and let soak for 5-10 minutes. Using paper towel, dry each potato slice thoroughly.
- Lay potato slices out on baking sheets. Spray tops with cooking spray. Sprinkle with salt.
- Bake for 10 minutes. Remove pan from oven and flip chips over using tongs. Return to oven and bake for an additional 5-10 minutes, or until golden brown and crisp. Let cool for a few minutes before removing the pan. If using popcorn seasoning for flavor, sprinkle chips with seasoning while they’re cooling.
Inspired by: Chocolate Moosey