Smoky Oven Baked Potato Chips

Potato chips are back on the menu! These are lighter than most store-bought varieties because we oven-bake them. Smoked paprika makes them even more flavorful.



2 russet potatoes (about 1 1/2 pounds), scrubbed
2 tablespoons olive oil
1 teaspoon smoked paprika
3/4 teaspoon salt,divided
1/4 teaspoon pepper


1. Preheat oven to 400 degrees

2. Using a mandolin slicer or sharp knife, slice
potatoes into 1/8-inch-thick rounds. Pat dry on
layers of paper towels to absorb as much
moisture as possible.

3. Toss potato slices with oil in a large bowl, then
toss with smoked paprika 1/2 teaspoon salt, and
pepper; arrange in a single layer on baking sheets.

4. Bake until browned and potato edges lift
slightly from baking sheets 2-25 minutes.
Remove from oven and sprinkle with remaining 1/4
teaspoon salt.

5. Cool completely and store in an airtight
container for up to 1 day.


Serving size: About 11 chips
Calories 130
Fat 4.7g (sat 0.7g, mono 3.3g poly 0.5g)
Cholesterol 0mg
Protein 2g
Carbohydrate 20g
Sugars 1g
Fiber 2g
RS 1g
Sodium 298mg



No comments (Add your own)

Add a New Comment


code
 

Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.