Potato Chips Without Hips
Crunch your cravings guilt-free with "Potato Chips Without Hips," a healthier twist on your favorite snack that combines simplicity, flavor, and wholesome ingredients. These oven-baked potato chips are made with just two medium-sized Russet potatoes, a drizzle of olive oil, and a touch of salt, with optional seasonings like paprika and garlic powder to kick up the flavor. By soaking the potato slices in cold water to remove excess starch and baking them to golden perfection, you'll achieve an irresistibly crispy texture without the greasiness of traditional fried chips. Ready in just 35 minutes, this quick and easy recipe is perfect for a light snack or a crowd-pleasing side dish. Best of all, these homemade chips are free from preservatives and can be customized with your favorite spices—perfect for anyone seeking a healthier alternative to classic potato chips.
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Recipe Information
Ingredients
- 2 medium-sized Russet potatoes
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Paprika (optional)
- 0.25 teaspoon Garlic powder (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash the potatoes thoroughly under running water. Peel them if desired, or leave the skins on for added texture and nutrients.
Using a mandoline slicer or a sharp knife, slice the potatoes thinly into even rounds, about 1/8 inch thick. This ensures they cook evenly and become crispy.
Place the potato slices into a bowl of cold water and let them soak for 5-10 minutes. This helps remove excess starch, resulting in crispier chips.
Drain the potato slices and pat them dry thoroughly with a clean kitchen towel or paper towels.
In a large mixing bowl, toss the potato slices with olive oil, ensuring they are evenly coated. Sprinkle the salt, paprika, and garlic powder (if using) over the slices and toss again to distribute the seasoning.
Arrange the potato slices in a single layer on the prepared baking sheet. Make sure they do not overlap, as this will prevent them from crisping up properly.
Place the baking sheet in the preheated oven and bake for 10 minutes. Then, carefully flip the potato slices over using tongs or a spatula and bake for an additional 8-10 minutes, or until the chips are golden brown and crispy.
Keep an eye on the chips during the last few minutes of baking to ensure they do not burn, as cooking time can vary depending on the thickness of the slices and your oven.
Remove the chips from the oven and let them cool on the baking sheet for 5 minutes. This helps them crisp up further.
Serve the chips immediately as a snack or side dish. Store any leftovers in an airtight container for up to 2 days, though they're best enjoyed fresh.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 4.1 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1958 mg | 42% | |
*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.
