Low Sodium Crispy Garlic Parmesan Potato Snacks
Indulge in the ultimate low-sodium snacking experience with these irresistible Low Sodium Crispy Garlic Parmesan Potato Snacks! Made with thinly sliced russet potatoes, a medley of garlic powder, onion powder, and dried oregano, and finished with a sprinkle of freshly grated Parmesan cheese and vibrant parsley, this recipe delivers bold flavor without the extra salt. The potatoes are rinsed to remove excess starch, coated in seasoned olive oil, and baked to golden perfection, resulting in a crunchy texture that rivals your favorite bagged chips. Perfect as a wholesome snack, appetizer, or side dish, these oven-baked potato slices are easy to make and require just 15 minutes of prep time. Packed with savory aroma and loaded with crispy goodness, this heart-healthy treat is a must-try for anyone seeking a lighter, homemade alternative to traditional chips!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.25 teaspoon ground black pepper
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash and scrub the russet potatoes clean. If desired, peel the potatoes, though the skins add extra crispiness.
Slice the potatoes into thin, even slices, about 1/8 inch thick, using a sharp knife or a mandoline slicer for uniformity.
Place the potato slices in a large bowl of cold water to rinse off excess starch. Let them soak for at least 5 minutes.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels to remove as much moisture as possible.
In a large bowl, combine olive oil, garlic powder, onion powder, dried oregano, and ground black pepper. Stir to mix the seasonings well.
Add the dry potato slices to the bowl, mixing until each slice is well-coated with the seasoned oil.
Lay the potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap for even baking.
Bake in the preheated oven for 20 minutes, then remove the baking sheet and turn each slice over using a spatula.
Return to the oven and continue to bake for an additional 20-25 minutes or until the potatoes are golden brown and crispy.
Once baked, remove from the oven and immediately sprinkle the hot potato snacks with grated Parmesan cheese.
Transfer the snack to a serving bowl and garnish with freshly chopped parsley.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 14.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6838 mg | 145% | |
*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.
