Tuesday, February 9, 2010

Homemade Baked Potato Chips

Thinly cut, red skin potatoes, tossed with olive oil and a variety of seasonings and baked.

Homemade Baked Potato Chips

Another one of those No-Recipe-Recipes ... yummy, crisp homemade potato chips that you bake yourself, season yourself, and coat with healthy olive oil. So easy and just delicious!

Break out the mandolin for this one because you really do need the potatoes to be thin (not too thin though) and uniform, and a mandolin does that with ease, making a super speedy job of it too. I went through these two potatoes in literally seconds. Toss the potato slices with some olive oil.


By the way, as noted in the recipe, I'm using unpeeled, red skin potatoes here, rather than russets. Russets are too starchy and don't perform the same, so do use the larger sized red potatoes, not the small new potatoes, for these chips.

Once slices, spread them out in a single layer on a baking sheet that has been brushed with a bit of olive oil. Here's where you can really have fun! Season them however you like! I used Bacon Salt seasoning, Slap Ya Mama Cajun seasoning, and salt and pepper on this tray. Try some BBQ seasoning, Lawry's Seasoning Salt, garlic salt, Parmesan cheese, paprika, chili seasoning, cayenne, popcorn seasoning, fajita or taco seasoning, rosemary, powdered ranch dressing mix, dry Italian seasoning, Greek seasoning, Old Bay seasoning, or whatever you like!


You'll bake them at about 400 degrees F for right about 20 minutes, or until they crisp up. Remember all ovens vary, so your time may differ. I highly recommend using an inexpensive oven thermometer to ensure that your oven thermostat is accurate for baking purposes. Remove the potatoes from the baking sheet to a paper towel to soak up excess oil, then transfer to a serving bowl and enjoy their lovely crispiness! Yes, they should be crisp - just like the ones you buy in the bag.


Here's how to make them.

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Recipe: Homemade Baked Potato Chips

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 servings

Ingredients
  • 2 medium sized red-skinned potatoes,unpeeled
  • 1 tablespoon of olive oil
  • Kosher salt
  • Additional seasonings (see below)
Instructions

Preheat oven to 400 degrees F. Slice potatoes very thin with a mandolin and toss with the oil. Brush a baking sheet lightly with the oil and lay the potato slices out in a single layer on the baking sheet. Sprinkle with salt and any additional seasonings, and bake at 400 degrees F for about 20 minutes, or until potatoes have browned and are crisp. Because there are hot spots in ovens, check frequently and pull off any that are already browned. Use a metal spatula to transfer the potato chips to a paper towel to cool, then to a serving dish.

Additional seasonings: Bacon Salt, Cajun seasoning, Creole seasoning, cayenne pepper, lemon pepper, BBQ seasoning, Lawry's Seasoning Salt, garlic salt, Parmesan cheese, paprika, chili seasoning, popcorn seasoning, fajita or taco seasoning, rosemary, powdered ranch dressing mix, dry Italian seasoning mix, Greek seasoning, Old Bay seasoning or any of those hundreds of seasoning blends on the market these days.

To Deep Fry: While I like these much better baked in the oven, you can also do them in the fryer. If you're frying, try Yukon Gold potatoes, but soak them a bit before frying and then pat them very dry. This helps to remove some of the starch that makes them soggy. Preheat fryer to 375 degrees and drop potato slices in the fryer basket, shaking to make sure the chips separate and do not stick together. Fry until light golden brown and transfer to paper towels to dry. Sprinkle immediately with salt and/or desired seasonings.

Source: http://deepsouthdish.com

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Posted by on February 9, 2010
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32 comments:

  1. My Mandoline is the best tool I have. I do potato chips often(fried) and love to make gaufrette chips.

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  2. Sounds like fun, I must try these.
    Pretty healthy too!

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  3. @woodsman It is a great tool. And oh I so love homemade fried potato chips you know and especially waffle fries! But, I was trying to keep it bit healthier yet still crunchy good! Sometimes I just need a crunchy snack. Thanks for stopping by!!

    @JustBreathe Nice to see you! Yes, they are a healthier way to have a potato chip! :)

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  4. Oh good gravy Mary they look fantastic! My mandolin fell apart on me, I need to get another one. It was plastic, not a good one. Any suggestions as to where to get a nice one?

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  5. Oh Bunny my current one is plastic too & from Walmart. I buy most everything on Amazon these days! With prime membership free shipping I find most everything is cheaper. This one is not too expensive but better than the one I have but still plastic. Not sure if I'm ready to shell out for a stainless one since they start at around $80

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  6. Chips used to be my biggest downfall. I've kind of gotten over it, but these might have an reverse affect! I've made tortilla chips but never potato. I'm gonna have to make these (on hubby's his cheat night of course)

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  7. I really like homemade chips, especially topped with crumbled bleu cheese. Have never tried baked but yours sound too good not to give it s go.

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  8. Oh yeah babe! But be careful with that mandolin! I have seen many folks slice their finger tips off with these little tools! Always watch what you are doing and keep your eyes on the task at hand!

    Homemade chips look great, the difference spices and flavors are fun too!

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  9. I'm really glad you posted this, because I didn't know you could make baked chips. I've only fried them. I really like the idea of this!!

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  10. I've always wanted to try these, but it seems like it would take forever, since they bake in a single layer.

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  11. I bet that these could beat out the packaged kettle chips any day! I bet you are getting so excited for Mardi Gras! I'll check up on your dishes that you'll fix! XOXO Roz

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  12. These look so wonderful, very nice idea indeed :)

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  13. These look wonderful and crispy! I really like the idea of baking rather than frying. And I have every intention of trying this with sweet potatoes!

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  14. I have a pile of red potatoes and no mandolin. Looks like a trip to the resturant supply store is in order! Yum!

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  15. Try it some time with Sweet potatoes. It is a nice, healthier, change of pace from regular potato chips.

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  16. YUM! My Granny use to do potatoes like these in the deep fryer! mmmm....they were oh so good! I always liked the ones that were crispy around the edges yet soft in the middle. I'm gonna have to try these in the oven though! They look so good! :)

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  17. Now you know I love these little critters fried Vickie! The baked are pretty good too though - enjoy!

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  18. Most food processors have a good slicer attachment. Also, try this with sweet potatoes (adjust seasonings or try new ones). Delicious and healthier!

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    Replies
    1. Thanks for stopping by and thanks too for the suggestions! Hope that you come back to visit again.

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  19. I tried three batches of this recipe. I followed the recipe to a T and not one batch turned out. Every batch turned out burnt on top and not cooked on the bottom. My first batch was burnt because my slices were to thin. My second and third batch I used my mandoline to make medium slices and these on burnt on top and were undercooked on the botttom. I timed them carefully, but still no luck. Going to have to pass on this recipe.

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    Replies
    1. Gosh I sure hate that they didn't turn out for you! What you see pictured in the step by step above is exactly what I did to get the crisp chips pictured at the top, so if you followed everything exact - using red potatoes especially - I don't know why your results would not have been the same!

      The only thing I can think is that there is a possibility that your actual oven temp might be off from what your thermostat indicates. I have an older oven myself and always use a cheap oven thermometer inside. Based on the reading I often have to adjust my thermostat because it is widely inaccurate at times. This can even happen with newer ovens. The slices do need to be very thin or they will not be crisp, and using a metal pan is important as well for even cooking, as well as oiling the chips and the pan as directed. I have to say that I've made these several times successfully, but I truly am sorry that they were a fail for you. I really am. Wish I knew why! Thanks so much for taking the time to come back and leave a comment to let me know, and if you are successful with another recipe or method, I hope that you'll come back and share what the differences were as well.

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    2. I'm also wondering if you have a convection oven.

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  20. I'm going to try again but at a slightly lowered temp to see how they come out.

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    Replies
    1. I hope so - guess your oven could have been running hot? I hope they work for you! I do highly recommend an oven thermometer - they aren't expensive but I learned that my oven was often far off from what my thermostat says when I started using one.

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  21. I don't think I'm gonna be able to do this recipe properly. I sliced the potatoes thin with a mandolin and followed the directions. I left the first batch in for exactly 20 mins and they were black. I probably should invest in an oven thermometer because my oven is old. The second batch I put in for 10 mins, and they had cooked somewhat unevenly. Some were already dark brown and some had not even started to brown. I turned the pan and put back in for another 5 mins. More were getting to be medium-brown but some were still not crispy. They were all cut to the same thickness with the mandolin. I was afraid if I left them in any longer, the medium-brown ones would turn black, so I took them out. The only thing I did different from your recipe is I coated the pan with foil first and brushed that with olive oil.

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  22. Hi Elana! Yes, I would suggest an oven thermometer for sure, but it also sounds like you've got some hot spots since there was such an uneven cook on the same tray. My oven is old too & it's often very far off from what the thermostat says so until I buy a new one I do rely on a thermometer. I'm wondering if they would have cooked more evenly directly on the pan too rather than on foil. Did you also use the red potatoes rather than baking potatoes like russets?

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  23. I did use red potatoes. I came across your recipe because I had a large bag of red potatoes and I wanted to find things I could do with them besides mashed and roasted. Next time I could try directly on the pan... generally whenever I cook something on the pan I line it with foil, but I'm mostly doing roasted veggies or fish.

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  24. I am baking challenged and I was wondering if it mattered where in the oven the pan should go? Top, middle, or bottom? Thank you!

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    Replies
    1. The middle works for me, but all ovens vary and it just depends on if you have hot spots in yours and what kind of oven you have. You'll be able to check for hot spots if you check the tray often as they cook to pull off any that are already cooked and where they are located on the pan you're using. Turn the pan when you put it back in the oven. Cook them directly on a lightly oiled, rimmed baking sheet for best results.

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    2. You're welcome - hope they work out for ya!

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