|Nutritional Guidelines (per serving)|
|Servings: 1 pound (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's no question about it, homemade baked potato chips are healthier. These chips have just 115 calories per 4-ounce serving, versus 608 calories for their deep-fried counterpart. And they have less than a tenth of the fat: 3 grams per serving, compared to 39.24 grams for the traditional version, per the USDA. And of course, with this recipe, you can control the amount of sodium.
Best of all, these homemade baked potato chips actually taste better. Eating them fresh from the oven will make it hard to go back to the store-bought variety. With a few tips—using the right kind of potatoes, slicing them thinly, soaking them in water, and drying them before baking—you can ensure crisp and delicious chips.
Russet potatoes are ideal for this recipe, because they'll crunch up nicely due to their starch content. (90% of Idaho potatoes are Russet potatoes, so if what you buy is advertised as "Idaho potatoes," odds are that they're Russets.) However, if you can't find them, Yukon Golds will work nicely as well.
A mandoline or food processor attachment (the thinnest possible size, usually 2 millimeters) is really what is needed to slice your chips thinly and evenly. Thinness will ensure crisp chips, and evenness will ensure that some don't burn prematurely. If you don't have either, not to worry. Just take your time cutting your potatoes.
Although it's not a required part of this recipe, soaking the sliced potatoes in cold water for 30 minutes will help remove excess starch and make for the crispest, most delicious chip. Whether you choose to soak or not, be sure to pat all your chips dry with a paper towel or kitchen towel before putting them in the oven. This step is key to helping crisp up your chips.
Serve them with cool and creamy French onion dip, ranch dressing, or baked spinach and artichoke dip. You can also season them with a variety of spice mixes, from tandoori powder to barbecue seasoning to simple homemade seasoned salt.
Gather the ingredients. Preheat the oven to 450 F. Coat a large baking sheet with cooking spray.
In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. Spread the potato slices in a single layer on the prepared baking sheet.
Place in the oven and bake for 20 to 25 minutes, or until the chips are a very light golden color and appear crunchy. Keep a careful eye to make sure that the potatoes do not brown and overcook.
Allow chips to cool completely. Serve and enjoy.
What Are The Healthiest Chips?
While baked chips are not always significantly healthier than the deep-fried variety, this particular recipe has less than a tenth of the fat content of traditional potato chips. If you have an air fryer, you can cut the fat even further: this recipe uses 1/2 tablespoon of oil per 1 pounds of potatoes, instead of the full tablespoon that this baked recipe calls for.
Why Are My Chips Burning?
There could be several reasons. The altitude, your particular oven, the type of potatoes you're using, and how thinly they're sliced can all affect cooking time. Russet potatoes have a high starch content (Yukon Golds slightly less so), which is precisely what makes them get that golden brown color that's so perfect for potato chips. This same quality, however, will lend to them burning extremely quickly towards the end of the cooking process. Soaking your potatoes in a cold water bath beforehand will help, because it removes some of the surface starch that otherwise browns. If this is your first time making this recipe, bake your chips on the uppermost rack, keeping a careful eye on them. Check them after about 15 minutes, checking on them every three minutes thereafter (ideally through the window, without opening the door to let the heat escape). What's more, it is important that all your chips are sliced as evenly as possible, to ensure that some don't burn while others are still cooking.
Why Are My Homemade Chips Soggy?
There could be a few culprits. Not patting the potatoes completely dry before putting them in the oven can cause them to partially steam, instead of bake. This is arguably the most important step in ensuring crispy chips. If your oven is at too low of a temperature (affected by altitude and the particularities of your oven), the potatoes will not crisp up as intended. And finally, if you put too much oil on them or slice them too thickly, they can also become soggy.
Why Do You Soak Potatoes In Water Before Frying?
Soaking the sliced potatoes before baking helps the chips not to burn. It does this by removing surface starch that would otherwise quickly brown. By allowing the potatoes to cook longer without burning, it also ensures a crispier chip. While soaking is not a necessary step, it is a common one. When deep frying fries, soaking potatoes also helps the fries to not stick together.
How Do You Store Homemade Chips?
Allow them to cool completely—this is a must. Otherwise, residual evaporating heat will lead to them eventually becoming soggy or stale-tasting when stored. Place your chips in an airtight container (a food storage bag or container) in a cool, dark place. Room temperature is fine; refrigeration is not necessary. They should keep good for several days.
- Make sure to immediately toss the sliced potatoes in the olive oil so they don't begin to turn black.
- Salt and season (if using any additional seasonings) your chips immediately after they come out of the oven, so your moist chip can absorb maximum flavor. However, these chips taste best when allowed to rest for 30 minutes (or cool completely) before serving.
US Department of Agriculture. FoodData Central. Snacks, potato chips, plain, unsalted. Updated April 1, 2019.