Fresh Potato Chips Recipe
Daily Value: 18%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||52µg||13%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
There is absolutely no reason to buy potato chips from the grocery store. The ones you make at home are fresher, healthier, and far more flavorful. Taters are so good naturally, they really don’t need much embellishment.
This simple recipe relies on salt and pepper, but it can easily be customized for those with a more adventurous palate. If you are like me — and enjoy your chips at both extremes (crazy mushy and a little bit burnt) — just take them out a bit early or leave them in a little longer.
- Cooking spray
- 1 large russet potato
- 1/2 tablespoon olive oil
- Salt and pepper, to taste
Preheat the oven to 400 degrees.
Line a baking sheet with aluminum foil, and coat it with cooking spray.
Slice the potato on a bias, as thinly as possible. Place the slices on a paper towel, and dab to absorb excess moisture. Coat the slices evenly with the olive oil, and place them on the baking sheet in a single layer. Season with salt and pepper, to taste.
Bake the slices until golden, for 15-20 minutes. Remove from the oven and enjoy!
Recipe DetailsServings: 1
Total time: 25 minutes
Special Designations: Nut-free, Dairy-free, Vegetarian, Kid-friendly
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