Homemade Baked Potato Chips

When the potato chip commercial says “Bet you can’t eat just one,” they are definitely talking to me. And by “one,” they mean one BAG, not one chip. Potato chips are one of my weaknesses. Salty, greasy, crunchy and fried – all my favorite food groups.

In the old days whenever Tom and I sat down to a battle of Scrabble, we would have snacks. A lot of snacks – pretzels, chips, Doritos, cheese doodles. If it was salty and crunchy, it was in the bowl. And let’s not forget the 2-liter bottle of soda. Diet soda, of course. We would nosh until the game was over and I had won. Well, I won the Scrabble game but my stomach ache, bloat and blood pressure headache only won me the Booby Prize.

I gave up soda long before I became vegan. Really, it’s pure poison – sugar, artificial sweetners, artificial colors, sodium and caffeine. When I became vegan, the Doritos and cheese doodles were out. But potato chips are vegan. I almost wished they weren’t because I have tons of self-control when it comes to foods that hurt animals but not so much when it comes to foods that hurt me. So I gave up chips altogether.

Missing them, I decided to make my own chips. These are much healthier. First of all, they are baked so the oil is under my control. Second of all, I decide how many I’m making so I can’t have endless amounts. I also get to choose my own seasonings: onion and garlic, salt and vinegar or just plain salt.

They are crunchy, salty and delicious. Try my Homemade Baked Potato Chips. I bet you can’t eat just one. Enjoy!

Homemade Baked Potato Chips

3 russet potatoes, scrubbed
2 Tbs. extra-virgin olive oil or cooking spray
1 tsp. sea salt
Optional seasonings: onion powder, garlic powder, curry powder, vinegar, chili powder

Preheat the oven to 400 degrees. Using a mandolin, slice the potatoes into thin slices, about 1/8 inch thick. Soak the potato slices in a bowl of warm water for 10-15 minutes. Drain the potatoes and pat them dry. It’s important they be completely dry or they won’t get crunchy. I actually put them in a salad spinner and then pat them dry with a dishtowel.

Lay the potato slices on 2 large baking sheets. Make sure they are in a single layer. Drizzle with oil or spray with the cooking oil spray on both sides. Bake for 20 minutes, flipping them halfway through. The chips should be golden brown and still soft in the center.

Sprinkle the chips with salt and any other seasonings you’re using and serve.

The “V” Word: Say it. Eat it. Live it.

(Visited 7,600 times, 2 visits today)

, , , , , ,

4 Responses to Homemade Baked Potato Chips

  1. Rhea Parsons July 8, 2013 at 8:52 am #

    I hope they were ok. Soaking them helps to remove the starch which makes them crispier.

  2. Anonymous July 7, 2013 at 12:01 pm #

    Thank you for the useful tip, trying it right now with a slight variation. We didn’t soak them in water. Hopefully they’re going to still turn out OK.

  3. veganelder May 6, 2013 at 7:31 am #

    I gotta try it. Thank you!

Trackbacks/Pingbacks

  1. Italian White Bean Dip and Plentils from Enjoy Life Foods | The "V" Word - May 18, 2015

    […] because I have so little control over potato chips that I either try to avoid them or I make my own Homemade Baked Potato Chips. So when a crunchy snack comes around that’s healthier and is also vegan and gluten-free, […]


Hit Counter provided by orange county property management