BAKED POTATO CHIPS

Who doesn't enjoy potato chips? I certainly do, but I had ceased consuming those in packages. Have you ever read the ingredients (including the amount of salt per serving) on the label of packaged chips? Although I missed the taste of potato chips, I did not miss the processed options with all the extra oils and not-so-healthy oils and ingredients. So, I began preparing homemade potato chips in moderation, of course. Homemade potato chips offer a healthier alternative. Not only do I maintain control over the preparation and ingredients, but these chips are also devoid of artificial preservatives and colors. Homemade is a better and smarter way to snack. I can easily bake a batch and customize them with my choice of seasonings or herbs, even spicy if I like. Homemade baked potato chips are healthier for kids and adults. These chips make excellent snacks for lunch boxes, after-school treats, or can be enjoyed alongside a burger. Also see my recipe for banana chips.

Homemade Baked Potato Chips

What You Will Need:

• Food Processor or Mandoline Slicer

• 2 Medium Russet Potatoes.

• Avocado Oil 3 to 4 Teaspoons

• Fine Kosher Sea Salt 1/8 Teaspoon or less (optional)

• Onion Powder 1/4 Teaspoon (optional)

• Garlic Powder 1/4 Teaspoon (optional)

• Kosher Lemon Pepper Salt-Free Seasoning 1/4 Teaspoon (optional)

• Chili Powder 1/4 Teaspoon (optional)

• Organic Ground White 1/4 Teaspoon (optional)

How To Prepare:

1. Wash the potatoes thoroughly. I submerge them in water (3 parts) and distilled white vinegar (1 part) for 15 minutes, and scrub with a vegetable brush. Then rinse with cold water. 

2. Slice the potatoes about 1/16 of an inch thick (or no more than 1/8 of an inch thick). You can use a food processor with slicing attachment or mandoline slicer.

3. Add the sliced potatoes to a large bowl. Add cold water and ice to the bowl. Leave the potatoes in the bowl of water for 30 minutes up to 1 hour. This soak helps to remove a lot of the excess starch and sugars resulting in a crispier chip. 

4. After soaking the potato slices, drain and dry them thoroughly. You can lay the slices on a double layer of paper towels, over a clean dish towel, and pat them dry with paper towels. I add a little pressure as I am drying with the top paper towels. Make sure the slices are thoroughly dry.

5. Position the oven rack in the center of the oven. Preheat the oven to 350 Degrees Fahrenheit. 

6. Line 1 or 2 baking sheets with parchment paper. Using a pastry brush, lightly coat the parchment paper with avocado oil.

7. Place the potato slices on the parchment lined baking sheets (in a single layer, not overlapping). Lightly brush the potato slices with avocado oil. Place the pans in the preheated oven for 20 minutes. 

8. After 20 minutes, remove the pans from the oven and place them on heat-safe mats. Flip the chips (using tongs) and rotate the pans. Place the pans of chips back into the oven for 10-15 more minutes. The thinner the chips are, the quicker they will bake or burn. Watch the chips closely so they won’t burn; oven times and temperatures vary. A little char on chips doesn’t bother me, but you don’t want them to burn up.

9. Remove the pans of chips from the oven and place them on heat-safe mats. Add your preferred seasonings at this time--onion powder, garlic powder, white pepper, curry, lemon pepper seasoning, chipotle, smoked paprika, chilli powder, salt, barbecue seasoning, and so on. If you combine seasonings, cut down the amounts. I used chili powder, onion powder, and sea salt.

I'm a salt and vinegar girl. The evening before I made chips, I cut one potato and added the slices to a bowl with 1 and 1/2 cups of distilled white vinegar only, covered with plastic wrap and placed in the fridge. They had a good 10-hour soak. I added a small amount of fine sea salt after baking. They turned out very tasty. 

10. Allow the chips to cool down for 5 to 7 minutes. After the chips have cooled, arrange them on a platter or in a serving bowl and enjoy them with a dip of your choice. I like salsa verde (medium). Dairy-free sour cream with chipotle or onion added is a good choice also.

Storage: Keep the potato chips in an airtight container at room temperature for a maximum of 4 days.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG