Gluten-Free, Grain-Free, Snacks, Vegan
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Baked Potato Chips

Baked Potato ChipsWho needs oil-soaked, fried potato chips when the homemade baked variety are SO GOOD?! These salty bites—that are a much healthier option than those bags that are about $5 a pop—are ready in about 25 minutes, and your oven does most of the work.

I have also listed a couple of ideas below for dips that are not only delicious, but also add a healthy protein balance to the works.

Hope you like these!

Baked Potato Chips
Two Servings | Gluten-Free, Vegan
Prep time:
5 min |  Cook and serve time: 20 to 22 minutes
Yields: about 1-1/2 cups chips

2 medium red potatoes (or one russet potato)
1 tablespoon olive oil
Salt, to taste


  1. Preheat oven to 450 degrees F.
  2. Use a mandolin to make thin potato slices. (I have a mandolin with three settings, and I used the middle one—so, thin, but not the thinnest possible.)
  3. In a Ziplock, toss the potato slices with the olive oil.
  4. On a cookie sheet lined with parchment paper, lay out all the potato slices (avoid overlapping them—just the edges, if anything), then season with salt.
  5. Cook in preheated oven until most of each slice is golden brown, 20 to 22 minutes.
    Baked Potato Chips
  6. Cool (should only take 5 minutes or so), sprinkle with a little more salt, then serve. (Store in air-tight container.)

Baked Potato Chips

If you’d like something to dip them in, try this dill spread, or the chive sauce that tops this beet pasta recipe.

Baked Potato Chips

Get recipes for more homemade salty snacks:

Something to drink with that?
Orange-Ginger Spritzer Citrus Coolers


  1. Pingback: Chive Cocktail Potato Crisps | Pine and Crave

  2. Pingback: Tomatoes with Dill Dressing | Pine and Crave

  3. Pingback: Dill Spread, Sauce, or Dip | Pine and Crave

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