Who doesn’t love potato chips?
And who wouldn’t love them home-made, non-fried AND straight from the oven?
Made them for dinner last night and they added a pop of color and crunch to the dinner table (check out picts from dinner at @bewellwitharielle on instagram.)
Crispy Potato Chips
What You Need:
– 10 multicolored mini potatoes (red, white and purple/blue) or 2 medium potatoes (sweet or white)
– 1 tbs oil (olive, coconut oil or grapeseed oil)
– 1/2 tsp sea salt
*Serves approx 3
Directions:
1. Preheat oven to 350 F and poisition oven rack in center of oven
2. Using a sharp knife (or a mandolin slicer if you’re feeling ambitious), slice the potato into thin slices (approx 1/8 inch thick)
3. Place potatoes into bowl and drizzle oil and sea salt. Toss well until well coated.
4. Arrange potato slices in a single layer (without overlapping) on parchment-lined baking sheets (tin foil makes them sticky).
5. Bake for approx 15 minutes (checking every so often to make sure they’re not burning).
6. Using tongs or a flat spatula, carefully turn the slices over and continue to bake approx another 15 min (or until crispy and brown). (Make sure to check every 2 or so minutes to make sure they aren’t burning).
7. Take out of oven, let cool and voila!
P.S. Add more sea salt if you want them saltier.
Super crunchy, salty and delish: perfect for a simple dinner at home, your next dinner party (and your kids lunchbox).
Enjoy!
P.S. Craving more deliciousness? Try these Sweet Potato Chips or yummy Sweet Potato Fries w/ Sweet Chipotle Maple “Mayo”!
be crispy. be crunchy. be well.
xo
be well,
arielle
