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Oven Baked Potato Chips are crisp and satisfying without the frying. They can be served as an appetizer, snack, or side dish.

These chips. I could eat them all day long. I'm betting if you made them, you'd be saying the same thing. Let's talk about why I love these chips!

First, these homemade potato chips are made with one of my top three favorite foods. Potatoes, naturally! They are so versatile. They can be served with a dip as an appetizer (as written below), as a healthy snack, or as a side dish for burgers, sandwiches or basically anything you can think of!

I also love the fact that these chips are baked, not fried. I use a mandolin slicer to slice my potatoes nice and thin. If you don't have one, I highly suggest you get one, stat!  This nifty little tool is what is going to help you get the uber thin slices we're looking for to yield nice, crisp chips.  The thicker the slice, the longer the cook time, and the more the chance they will be less crisp.

Trust me.  A mandolin is a great, useful tool to have in your kitchen arsenal.  Check out my video tutorial for homemade oven-baked potato chips to see how I use a mandolin to slice the potatoes:

Awesome, right?!  A mandolin is such a time saver and can be used to make a variety of recipes like Maple Butter Carrots, Mexican Slaw, and this fabulous Asian Broccoli Stalk Salad.  Just get one.  You'll be glad you did, promise.

The last reason why this crunchy healthy snack is one of my faves is because of the 'healthy' part!  I love that these are baked in the oven and satisfy my salty snack craving without the deep frying.  What's not to love about that?!  If you have a few potatoes in your pantry and you're not sure what you're going to do with them, try this homemade potato chips recipe and let me know what you think in the comments below.  Enjoy!

Yield: 2 servings

Oven Baked Potato Chips

Oven Baked Potato Chips are crisp and satisfying without the frying. They can be served as an appetizer, snack, or side dish.

prep time: 5 MINcook time: 20 MINtotal time: 25 MIN

INGREDIENTS

CHIPS
2 -3 potatoes
olive oil
kosher salt
black pepper
parmesan cheese, optional
fresh parsley, minced, optional

PESTO DIP (optional)
1/2 cup plain Greek yogurt
2 tablespoons pesto sauce

INSTRUCTIONS

1. Preheat your oven to 350 degrees F. Drizzle olive oil onto a foil-lined baking sheet and brush to coat the pan. Sprinkle the baking sheet with salt and pepper.

2. Using a mandolin slicer, slice the potatoes into very thin slices.* Lay the sliced potatoes in a single layer on the prepared baking sheet. (You may need 2 baking sheets if you are using large potatoes or more than 2 potatoes.) Brush with additional olive oil and sprinkle with more salt and pepper.

3. Bake in the preheated oven for 15 minutes, rotating the pan halfway through the cook time. Flip the chips and continue cooking for 5 minutes. Remove any chips from the pan that are done and set aside. Continue cooking any chips that are not golden and crisp in 5-minute intervals until fully cooked.

4. Sprinkle the chips with parmesan cheese and fresh parsley, if desired. Serve immediately with optional Pesto Dip, made by stirring together the Greek yogurt and pesto sauce.

NOTES

The thickness of the potatoes will determine the cook time. If your chips are not golden and crisp, continue cooking, checking every 5 minutes until chips are golden and crispy.

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure here.