Crispy Low-Fat Baked Potato Chips

When you’re craving potato chips, enjoy your salty, crunchy snack without guilt with this recipe. Use a mandolin to thinly slice potatoes, then soak them, season them, and bake them. The result is a light and crispy chip that’s perfect for snacks and parties. With simple ingredients and less fat, you can enjoy chips without guilt. 

Variations and Serving Suggestions

• For spicy heat, add a pinch of cayenne pepper, red pepper, or smoked paprika
• For more flavor, sprinkle with dried rosemary, dried thyme, garlic powder, or onion powder before baking
• Lightly dust with nutritional yeast or grated Parmesan before serving.
• Enjoy as a snack on its own or with a light dip like hummus or yogurt-based ranch dip.
• Serve at parties alongside snacks like fresh fruit or vegetables, spiced nuts, or a charcuterie board.
• For more vitamin A, try this recipe with sweet potatoes instead of potatoes. 
• For a low-carb version, use turnips instead of potatoes. You can skip soaking them in water for 15 minutes. 
• Serve alongside a sandwich or a bowl of homemade soup.
• Use as a crunchy topping for salads or casseroles.

Recipe for Crisp and Light Potato Chips

Makes 4 servings (serving size: 1 cup of chips)

Ingredients:

• 2 large potatoes (Yukon Gold or Russet)
• 1 tablespoon of olive oil
• ½ teaspoon of salt
• ¼ teaspoon of black pepper

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or wax paper sprayed with cooking spray.
2. Wash and scrub the potatoes thoroughly. Leave the skin on for extra fiber, or peel if preferred.
3. Use a sharp knife or mandoline slicer to cut the potatoes about 1/16 of an inch thick.
4. Place the slices in a bowl of cold water and soak for 15 minutes to remove excess starch.
5. Drain and pat dry the potato slices thoroughly with a clean towel.
6. In a large bowl, toss the slices with olive oil, salt, and pepper until evenly coated.
7. Arrange the slices in a single layer on the prepared baking sheet, ensuring they don’t overlap.
8. Bake for 15 minutes, then flip the chips and bake for another 10-15 minutes, or until crispy and golden brown.
9. Remove from the oven and let them cool for a few minutes. The chips will crisp up further as they cool.
10. Enjoy immediately, or store in an airtight container for up to 2 days.

‍

Nutrition information per serving: 130 calories; 4 grams of fat; 0.5 gram of saturated fat; 0 mg of cholesterol; 150 mg of sodium; 22 grams of carbohydrates; 1 gram of sugar; 2 grams of fiber; 2 grams of protein

Reviewed by Natalie Stein, MS, MPH, CDCES