Skip the greasy chips and fries, these oven potato chips come together in minutes and are baked with a touch of olive oil. And don’t be afraid to get the kids involved in the process. They can help clean the potato slices, coat every last chip with that touch of oil, line them up on the baking sheets, and toss them with their favorite seasonings.
Potatoes are a good source of potassium (for muscles and growth), vitamin B6 (to help combat illness and aid the nervous system), and fiber (for digestion). To make things even more interesting, and add an extra dose of antioxidants, get colorful with these oven potato chips by using a mix of gold, red, and purple potatoes.
This recipe is from the Fresh From Florida Kids website.
- 4 medium Florida fingerling potatoes, unpeeled (mixed colors)
- 1 tablespoon olive oil
- Sea salt and fresh ground pepper, to taste
- Fresh herbs
- Your favorite dried spice mix (Greek, Cajun, BBQ)
- Preheat your oven to 425°F.
- Rinse and dry the potatoes, then slice the potatoes as thinly as possible with a mandolin.
- Rinse the sliced potatoes several times with warm water; lightly squeeze and dry them completely.
- Put the sliced potatoes in a large bowl and toss them with the olive oil to evenly coat.
- Lightly grease a cookie sheet. Lay the sliced potatoes in a single layer on cookie sheet.
- Bake the potatoes for 15 to 20 minutes or until golden brown and crispy.
- Let the chips cool for just a few minutes, then use a thin spatula to transfer the chips to a large bowl where you toss them with salt, pepper, and your choice of seasonings, if desired.