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Baked Potato Chips

Baked Potato Chips

Jessica Braider
These are crispy bites of goodness! They won't stay crispy for days, like the store-bought version will, but I promise you'll get whoops of joy when you serve these to your family at dinner.
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Cook Time 35 minutes
Total Time 35 minutes
Course Side Dish, Snack
Cuisine American
Servings 6 servings
Calories 99 kcal

Ingredients
  

  • 2 russet potatoes
  • 1 Tbsp. extra virgin olive oil
  • 1/4 - 1/2 tsp. kosher salt, sea salt, or other coarse salt
  • 1/2 tsp. rosemary, oregano, or other dried herbs optional
  • 1/2 cup ketchup optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • Thinly slice the potatoes (no need to peel) and toss the slices in a bowl with the oil and salt, adding the herbs, if desired. (If you've got a mandolin sliced, this is a great place to use it!)
  • Lay the slices in a single layer on a baking sheet coated with nonstick cooking spray, and spray the tops of the potatoes with the spray, too.
  • Bake them for about 20 minutes until they are lightly browned and crispy, flipping them once. Serve them with ketchup, if desired.

Notes

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 99kcalCarbohydrates: 19gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 265mgPotassium: 356mgFiber: 1gSugar: 5gVitamin A: 116IUVitamin C: 5mgCalcium: 18mgIron: 1mg
Keyword All, Dairy-Free, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Side Dish, Snack/Appetizer, Spring, Summer, Vegan, Vegetarian, Winter
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