Herb Potato Chips
Crispy, golden, and infused with fresh herbs, these homemade Herb Potato Chips are an irresistible snack that’s bursting with flavor. Made with thinly sliced Russet potatoes, this recipe takes classic potato chips to the next level by seasoning them with a delicious blend of olive oil, rosemary, thyme, garlic powder, salt, and black pepper. The secret to achieving that perfect crunch lies in soaking the potato slices to remove excess starch before baking them to crispy perfection in the oven. Not only are these chips easy to make with just 15 minutes of prep time, but they’re also a healthier alternative to store-bought options. Perfect for parties, movie nights, or as an anytime snack, these herb-infused chips are sure to be a crowd-pleaser. Serve them fresh out of the oven and enjoy the ultimate guilt-free treat!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon (finely chopped) Fresh rosemary
- 1 teaspoon (finely chopped) Fresh thyme
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
Wash and peel the potatoes. Use a mandoline slicer or a sharp knife to slice the potatoes into thin, even rounds, about 1/8-inch thick.
Place the potato slices into a large bowl of cold water and let them soak for 10 minutes. This step removes excess starch, helping the chips become extra crispy.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels.
In a large mixing bowl, combine the olive oil, chopped rosemary, chopped thyme, garlic powder, salt, and black pepper. Stir to create a flavorful oil mixture.
Add the potato slices to the bowl with the oil mixture. Toss the slices gently to ensure each slice is evenly coated with the herb mixture.
Arrange the potato slices in a single layer on the prepared baking sheets. Be sure they do not overlap to ensure even cooking.
Bake in the preheated oven for 10 minutes, then flip each slice and bake for an additional 8-10 minutes or until the chips are golden brown and crispy.
Remove the chips from the oven and let them cool on the baking sheets for a few minutes. They will crisp up further as they cool.
Serve immediately or store in an airtight container for up to 2 days. Enjoy your homemade herb potato chips!
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
