Recipe: Potato Chips, Baked Not Fried

Sugar-free | Vegan | Vegetarian

Enjoy crispy, oven-baked potato chips made with Yukon Gold potatoes, olive oil, and a touch of salt and pepper. They are a simple, healthier alternative to fried snacks. The best part is how easy they are to make!

Ingredients:

  • 2 Yukon Gold potatoes (or any type or quantity you want)

  • 4 TBSP olive oil to drench the potatoes

  • Salt and pepper to taste

Directions:

  • Slice the potatoes into very thin coin shapes — go slowly for the best results. Put on a good podcast.

  • Put the slices into a glass bowl

  • Coat with olive oil, salt, and pepper

  • Stir until all surfaces are coated in oil

  • Put the slices on 2 baking sheets in a single layer—no overlapping

  • Bake in the oven at 425F for about 20 mins until many are crispy but not burned. You may need to add 5-10 minutes depending on your oven, your altitude, and how thinly you sliced the potatoes

Serve with plain whole-fat yogurt, mustard, ricotta cheese, or hummus to keep them sugar-free. (No ketchup).

Served with plain Greek full-fat yogurt and sauer kraut.

Alison Cebulla

Alison Cebulla, MPH, is a trauma science and psychological safety educator, founder of Tend Collective, and creator of Kind Warrior. She helps people quit sugar, heal emotional eating, and build resilience. Armed with a wildly expensive Master’s in Public Health from Boston University and a UC Berkeley degree in saving the planet, she’s worked in ecological nonprofits, Fair Trade advocacy, and trauma prevention.

She’s led workshops from Paris to NYC, written for HuffPost, and once got a crowd to reveal their deepest secrets to strangers. A trail-running, meditating, food-growing nomad, she’s been bouncing around Europe and beyond since 2023.

Kind Warrior started in 2012 as a “What if I stopped saying anything mean?” challenge and is now a hub for travel, personal growth, relationships, and resilience. Follow along, take a course, and let’s heal together.

https://kindwarrior.co
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