Once you go homemade……there is no turning back!
Forget the bag, these homemade rustic baked potato chips are so simple and delicious. I used to love potato chips and had no real problem eating them before, but now a days, I eat a few and feel not so good to my tummy.
My clean eating habits have dramatically altered my system, and it knows when something is processed and not as close to nature as it should be.
Funny how our bodies adjust. I much prefer my new habits and feel terrific, so there is no way back to the old ways for me.
Here is my grand solution. I can finally enjoy healthy potato chips!
Rustic Baked Potato Chips
These can be made any way you want…
- simple as salt & pepper
- spiced up with some cayenne or chipotle powder
- maybe a little garlic salt or onion powder
- or any special blends you have
Just about any spice or herb you can think of will work. Maybe salt and rosemary will be my next batch!Print
HOMEMADE RUSTIC BAKED POTATO CHIPS
So simple, healhty and easy, once you make your own homemade rustic baked potato chips, there’s no going back to the bag!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 2 1x
- Category: Snack
- Cuisine: Vegan
- 2 medium potatoes, I used gold, organic from Sprout’s ($2.99 for a big bag)
- 2 tsp olive oil
- himalayan salt, to taste…go easy as they can get too salty
Preheat the oven to 450 degrees.
Prep a baking sheet with parchment paper, a rack would be great too and you would need less cooking time.
Using a sharp knife, food processor attachment or mandolin, thinly slice the potatoes. 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).
Layer in a single layer on the baking sheet. Bake for 10-17 minutes, turning after 10 min. Remove any that seem ready or about to burn completely. Once baked, remove from oven and let cool for 2 – 5 min.