Who doesn't love potato chips? As a salty snack with drinks or a textural crunch on your sandwich, chips are one of our all-time faves – and this recipe for homemade potato chips is making them even better. They’re just as crispy as the kind from a bag but have less fat and less sodium. Plus they're easy and inexpensive to make, so you can go nuts!
You can make these with either russet potatoes or sweet potatoes if you want a touch more flavor and loads more micronutrients. Russet potatoes are high in vitamin B6, potassium, copper, and vitamin C, with many of the nutrients residing in their earthy skins. Sweet potatoes, meanwhile, are high in vitamin A, vitamin C, manganese, copper, and pantothenic acid. Lower in carbs an ultra-rich in beta-carotene, they're a nutritious alternative for sure!
- Cook Time
- Prep Time
- 3 russet potatoes or sweet potatoes
- 1 teaspoon sea salt
- Optional: Dried or fresh chives for garnish
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.
- Using a vegetable brush, scrub the potatoes under cold running. Remove any eyes, and pat dry using a paper towel or tea towel.
- Using a mandoline, slice the potatoes into 1/8-inch rounds, and spread evenly on a baking sheet.
- Sprinkle with sea salt and bake for 12 minutes, or until golden and crispy. Remove from the heat and let cool for 5 minutes.
- Garnish with chives and any additional seasonings, if desired. Enjoy!