HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
OVEN PARMESAN CHIPS
My husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. -Mary Lou Kelly, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut potatoes into 1/4-in. slices; arrange in a single layer on 2 greased baking sheets. In a small bowl, mix butter, onion, salt, pepper and paprika; brush over both sides of potatoes., Roast 15-20 minutes or until potatoes are tender and golden, turning occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 393 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 876mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
OVEN-ROASTED CHIPS
Try these oven-roasted chips, far less fatty than their fried cousins
Provided by Jo Pratt
Categories Dinner, Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
- Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
- Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.
Nutrition Facts : Calories 237 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
ROASTED THICK POTATO CHIPS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 500 degrees F.
- Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with extra-virgin olive oil, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.
BAKED POTATO CHIPS
Steps:
- Preheat the oven to 425 degrees.
- Slice the potatoes into thin rounds using a sharp knife or a mandolin. Aim to have them about 1/8 inch thick, although a little variation is fine as long as they aren't too thick.
- Toss with the olive oil, salt, and pepper. You can also add other spices here as well.
- Cover a baking sheet with parchment paper or a wire rack. Place the potatoes in a single layer. Bake for 15-20 minutes until crispy.
Nutrition Facts : ServingSize 2/3 cup, Calories 143 cal, Carbohydrate 19 g, Fat 7 g, Protein 2 g, Fiber 3 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 601 mg, Sugar 1 g
POTATO CHIPS
Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.
Provided by Jessica
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
- Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
- Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 11.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 294.5 mg
OVEN BAKED POTATO CHIPS
Quick and easy to make with simple ingredients, these oven baked potato chips are perfectly crunch and loaded with flavor.
Provided by Yumna Jawad
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice the potatoes into thin rounds using a sharp knife or a mandolin into 1/8" thickness. Use a paper towel to dry them really well.
- Transfer the potatoes to the baking sheet. Drizzle the olive oil on top and season with paprika, garlic powder, salt and pepper. Toss with your hands to combine.
- Arrange the sliced potatoes in a single layer on the baking sheet so they are not overlapping. Bake until crispy, about 20-25 minutes.
Nutrition Facts : Calories 179 kcal, Carbohydrate 20 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BAKED POTATO CHIPS
Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
- Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
MY HOMEMADE POTATO CHIPS
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! Here's an opportunity for the yin-yang thing: warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar, and a shot of very chilled vodka. Instant celebration.
Provided by Katy Sparks
Categories Potato Appetizer Bake Kid-Friendly Quick & Easy Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown - about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
- Weighing your options
- If you want to be a little more daring, don't limit yourself to salt and pepper - you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) - really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.
BAKED SWEET-POTATO CHIPS
A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.
HOMEMADE OVEN CHIPS
Learn the secret to making beautifully crispy chips in the oven! No need to par-boil the potatoes, and even peeling those spuds is optional!
Provided by Nicky Corbishley
Categories side dish
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven into 200C/400F
- Brush a large metal non-stick baking tray with 1 tbsp of the vegetable oil. If your tray isn't non-stick, line the tray with non-stick foil instead. (*tip 1)
- Cut the potatoes into 1 cm (about 3/8 of an inch) thick slices (no need to peel).
- Sprinkle the sliced potatoes with the 1tbsp of cornflour and transfer to the oiled baking tray.
- Sprinkle with the 1tsp salt, 1/2 tsp pepper and 1/2 tsp paprika, then drizzle on the rest of the oil (3 tbsp).
- Toss everything together with your hands so the fries are fully coated in the oil and arrange the chips in a single layer. Try to ensure they're not touching too much.
- Cover the tray in a piece of foil that's been greased with a little vegetable oil.
- Place in the oven for 10 minutes, then remove the foil and cook for a further 10 minutes.
- Turn the fries over using a spatula and cook for a final 5-10 minutes until golden brown and crisp.
- Transfer to a serving dish and serve.
Nutrition Facts : Calories 255 kcal, Carbohydrate 30 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, Sodium 614 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BAKED HOMEMADE SWEET POTATO CHIPS
Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 5
Steps:
- Pre-heat oven to 450 degrees F.
- Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
- Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
- Brush both sides of sliced sweet potatoes with olive oil.
- Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
- Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 23.1 g, Fat 3.5 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1251.8 mg, Sugar 4.7 g
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HOMEMADE POTATO CHIPS (OVEN-BAKED) - BOWL OF DELICIOUS
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Estimated Reading Time 7 mins
- In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
- Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (this is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
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Estimated Reading Time 6 mins
- Preheat oven to 200° Line an oven tray with baking paper. Peel and slice the potatoes into 1cm thick strips. Place potatoes in a medium size pot and cover with fresh cold water so that the potatoes are fully submerged. Bring potatoes the boil and cook for 5 minutes.
- Drain well and leave to air dry for a few minutes. Tip the potatoes back into the pot along with the garlic cloves, a generous glug of olive oil, sea salt flakes and pepper. Place the lid on the pot and give the potatoes a really good shake.
- Transfer the potatoes to the prepared oven tray, spreading them out evenly and being mindful not to overcrowd the tray.
- Place in oven and cook for 10 minutes or until they start to turn golden. Give the tray a good shake then return to the oven. Turn up your oven to the highest heat and cook for further 5 minutes to crispen up further. You now have the perfect potato chip!
SMOKY OVEN-BAKED POTATO CHIPS RECIPE | MYRECIPES
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Servings 6Total Time 40 mins
- Using a mandolin slicer or sharp knife, slice potatoes into 1/8-inch-thick rounds. Pat dry on layers of paper towels to absorb as much moisture as possible.
- Toss potato slices with oil in a large bowl, then toss with smoked paprika, 1/2 teaspoon salt, and pepper; arrange in a single layer on baking sheets.
- Bake until browned and potato edges lift slightly from baking sheets, 20-25 minutes. Remove from oven and sprinkle with remaining 1/4 teaspoon salt.
HOMEMADE BAKED POTATO CHIPS - HEALTHY, CRISPY & DELICIOUS!
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Estimated Reading Time 5 mins
- Using a sharp knife, food processor attachment or mandolin, thinly slice the potatoes to about 1/16 of an inch. Pat the potatoes dry to remove excess moisture. Toss potatoes with oil and salt in medium size bowl (or you can go to the next step and lightly coat each side with oil while on the cookie sheet using a silicon brush – one less thing to wash this way, which was my way).
- Place the potatoes in a single layer on the baking sheet, spread them out so they don’t tough each other. Place in the oven and bake for 10 minutes. Carefully remove from the oven, turn each chip and bake another 7 – 9 minutes, keep an eye on them towards the end so they don’t overcook. Remove any that seem ready or about to burn completely. Once baked, remove from oven and let cool for 2 – 5 min.
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