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.