Fresh Potato Chips Recipe


Cal/Serving: 359
Daily Value: 18%

High-Fiber, Low-Sodium
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
Vitamin A20IU0%
Vitamin C21mg35%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg7%
Niacin (B3)4mg19%
Vitamin B61mg63%
Folic Acid (B9)52µg13%
Vitamin E1mg5%
Vitamin K16µg20%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Fresh Potato Chips
Nina Fomufod

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.

Click here to see Potato Recipes That Aren't Boring.


  • 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 Details

Servings: 1
Total time: 25 minutes
Cuisine: American
Special Designations: Nut-free, Dairy-free, Vegetarian, Kid-friendly

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