I promised another healthy recipe to make up for that cheesecake, and here it is! This is so simple and easy, it hardly needs to be written down.
I could eat these chips (and my oven-baked french fries, but that’s for another post) all day long and not get sick of them.
When I was in Japan and my snack options were limited because of my GERD, my host father actually showed me how to make potato chips in the microwave. That will definitely be another post, as well.
But today we’re using the old-fashioned oven. All you’ll need is:
- Oil spray (like Pam)
- One medium-sized russet potato per pan/sheet
- Seasonings of choice (optional)
Start by preheating your oven to 400°F.
Peel your potato(es.) Slice as thinly as possible with a sharp knife or a mandolin. If your slices are too thick, they won’t crisp up. They’ll still be delicious, just not crispy.
Take your slices and rinse them well in cold water. This is to remove the starches. Thoroughly pat dry, then place your slices on a cookie sheet lined with tin foil and sprayed with your oil. Make sure that they don’t touch!
You’ll want to bake them for 15-18 minutes depending on your oven. Watch them to make sure that they don’t burn. Check on them half-way through and flip them all over to ensure an even crisp.
I like to let mine get a little browned. They don’t taste burnt, and they’re definitely crispy!