Low Sodium Homemade Chunky Chips
Craving crispy, golden potato wedges without the extra sodium? These **Low Sodium Homemade Chunky Chips** are the perfect solution for a healthier, flavorful side dish or snack. Made with freshly scrubbed russet potatoes, a drizzle of olive oil, and a mouthwatering blend of spices like paprika, garlic powder, and onion powder, these oven-baked chips are a guilt-free indulgence. Their thick, hearty texture ensures a crispy outside and a fluffy interior, while dried parsley adds a fresh, herby finish. Quick to prep and easy to bake, this recipe delivers the satisfaction of classic chunky chips with a fraction of the salt—perfect for those seeking a low-sodium alternative. Enjoy them hot from the oven, paired with your favorite dip or alongside a wholesome main course!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Onion powder
- 1 tablespoon Dried parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash and scrub the russet potatoes thoroughly under running water to remove all dirt. Pat them dry with a clean towel.
Cut each potato into thick wedges, about 1/2 inch in thickness. To do this, first slice the potato in half lengthwise, then cut each half into wedges.
Place the potato wedges in a large bowl. Add the olive oil, ground black pepper, garlic powder, paprika, onion powder, and half of the dried parsley. Toss the potatoes well to coat them evenly with the seasoning and oil.
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow even cooking and crisping.
Bake the potatoes in the preheated oven for 40 minutes, flipping them halfway through the cooking time to ensure they brown evenly on both sides.
Check for doneness by inserting a fork into the thickest part of a wedge. The fork should go through easily when they are fully cooked.
Once cooked, remove the chips from the oven and sprinkle them with the remaining dried parsley for added flavor and presentation.
Serve hot immediately, enjoying your delicious low sodium homemade chunky chips either as a side dish or a snack.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 14.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6872 mg | 146% | |
*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.
