Baked Potato Chips are an easy and healthy alternative to traditional packaged chips.
Welcome to #potatoweek! Raise your hand if you consume potatoes at least once a week? Twice? Three times? Potatoes make a regular appearance in the Little Red Kitchen, whether it’s a side with dinner, a snack or roasting up to make a hash for breakfast. When I need a starch to go with something, I generally prefer potatoes since they are loaded with tons of vitamins and nutrients. Despite what you may think, potatoes are very good for you.
So when 30 pounds of farm fresh Idaho Potatoes arrived at my doorstep thanks to the Idaho Potato Commission (potatoes that I was lucky enough to win at the Food and Wine Conference), it was a bit of a no brainer to dedicate a week to this delicious tuber. Plus September in National Potato Month, it was kismet for this to happen!
Since it’s pretty well known around these parts that I really prefer not to fry at home, if I want to make some chips to lets say go with some dip, then baking is the way to go! With baked potato chips you won’t want to slice them as thin as regular chips because they will burn quickly in the oven. Instead a 1/4 inch slice either with a sharp knife or a mandolin will give you a crisp chip and just a slightly tender interior. Now it might not be exactly what you expect from a baked potato chip, but I love this combination, it reminds me I’m eating something fresh and from scratch.
See that chip is still sturdy enough to hold plenty of dip!
1lb assorted fingerling and russet potatoes, sliced 1/4 inch thick
3 tablespoons vegetable or canola oil
Slice your potatoes 1/4 inch thick either with a sharp knife or with a mandoline slicer.
In a medium-sized pot fitted with a steamer and 2-3 inches of water, place the potatoes on the steamer.
Cover the pot and steam the potatoes for about 15 minutes until they are just fork tender.
Heat your oven to 425 degrees F.
Carefully remove the potatoes from the steamer and lay flat in a single layer on a large rimmed baking sheet. Drizzle the potatoes with canola oil and season generously with kosher salt.
Bake for 20 minutes, remove from the oven and move the potatoes around with a spatula (if you like you can flip them all, but moving them around will do), rearrange again in a single layer and continue to bake for another 20-25 minutes or until the potatoes are crisp and golden brown on both sides.
Remove from oven and serve immediately. If necessary season again with kosher salt.