Chips for dinner? Kids will love the sound of that, and so will adults after hearing about the world of potential toppings. Make a big batch as a stand-alone meal or use this as a delicious side item. The sky is the limit with toppings for your homemade chips, so get creative! We’ve given two suggestions below.
But first…The two keys to perfect baked chips are (1) slice thickness and (2) parchment paper. Use a mandoline or another hand slicer for best results. For crispier chips, you want each potato or sweet potato slice to be about 1/8” thick. For a softer, thicker chip, go up to 1/4″ thickness. Be sure to line your baking sheet with parchment paper or your chips will stick, yielding a messy heap instead of crunchy goodness.
Are you a potato or sweet potato lover? Use either or both to make these yummy recipes. Yukon Gold or Russet potatoes work better than fingerling or red potatoes for this application.
RECIPE: Baked Potato or Sweet Potato Chips
- 2 medium Yukon Gold or Russet Potatoes or Sweet Potatoes, sliced in 1/8” – 1/4" thick slices
- 3 tablespoons oil (I prefer olive or avocado oil)
- Salt & black pepper*
- *Other seasonings of your choice optional
- cheddar cheese
- cooked bacon pieces or shredded chicken (leave out if doing as a side item)
- chopped jalapeño
- sliced black olives
- green onion
- sliced shallots and greens (arugula or mizuna)
- a splash of sherry cooking wine
- goat cheese
- fresh basil
- Preheat oven to 400°F. Cover large baking sheet with parchment paper.
- Toss the sliced potatoes in a bowl with oil and sprinkle with salt.
- Arrange slices in a single layer on the baking sheet. (This is important! If they don’t all fit, grab another baking sheet.)
- Bake in the preheated oven until golden brown, approx. 12-15 minutes.
- Top cooked potato chips with cheddar cheese, cooked bacon pieces or shredded chicken (leave out if doing as a side item), and cilantro.
- Bake in the warm oven just until the cheese melts.
- Add generous dollops of sour cream to the top and serve either directly from the baking sheet or transfer to a plate. Just be sure to get it while it’s hot!
- While the chips cook, sauté sliced shallots and greens (arugula or mizuna) in a splash of sherry cooking wine.
- Top cooked sweet potato chips with sautéed shallots & greens, then cover with a generous helping of crumbled goat cheese.
- Tear (don’t cut!) fresh basil and sprinkle on top of the chips.
- (1) slice thickness and
- (2) parchment paper.
- Use a mandoline or another hand slicer for best results.
- For crispier chips, you want each potato or sweet potato slice to be about 1/8” thick.
- For a softer, thicker chip, go up to 1/4" thickness.
- Be sure to line your baking sheet with parchment paper or your chips will stick, yielding a messy heap instead of crunchy goodness.