Unfortunately, the crispy crunch we love in most potato chips is thanks to deep frying or kettle cooking in tons of oil). You can find some baked potato chips in the snack aisle, but many are loaded with artificial additives! And, even most ‘clean’ options are made with one or more inflammatory vegetable oils.
The good news: it’s unbelievably easy to whip up a batch of homemade baked potato chips! And, that means YOU are in control of the ingredients. You choose the cooking oil, add as much or little salt as you like, and experiment with other seasonings to create flavored baked potato chips.
Personally, I love to use these small purple potatoes because of their beautiful color and perfect chip size! But, you can use any potatoes you prefer. And, even though these are baked potato chips, get ready for some SERIOUS crunch—no frying needed!
Purple Potato Health Benefits
Did you know that purple potatoes have the fewest carbs of any kind of potato?? So, they’re not only gorgeous—they also make these baked potato chips low in fat AND low in carbs!
A better snack option for anyone on a keto diet or low carb lifestyle. Or, just for any snack lovers looking to snack more sensibly!
Also, that brilliant purple pigment adds loads of free-radical-scavenging antioxidants into these baked potato chips! Much like blueberries and acai berries, purple potatoes get their color from anthocyanins.
These phytonutrients work to protect plants from environmental damage, and then have a disease-fighting effect in the human body—protecting us from harmful free radicals.
Tips for CRISPY Baked Potato Chips
Sure, baked potato chips may be healthier than that bag of kettle cooked chips…but they could never be crispier! Or could they? You know the answer: YES! They can!
But, I too used to believe that baked potato chips could never stand up to the crispy contents of a good old bag o’ chips. Until I learned the secrets behind making truly crispy, crunchy BAKED potato chips!
Slice your potatoes REALLY thin.
Use a mandolin (and a safety glove!) if you have one. Thinner slices dry out more quickly and evenly, making for crunchier chips! And, you really want them as thin as possible—just not quite paper thin or so thin that they tear.
Dry potato slices to remove excess moisture before baking.
For a vegetable, potatoes are actual pretty juicy and moist inside, and that moisture can keep your baked potato chips soggy! Simply lay out your potato slices on clean paper/kitchen towels and pat them dry with another clean towel. There will still be some moisture left, but a quick pat dry can make a big difference in the crisp-itude of your baked potato chips!
Bake your chips on a wire baking rack.
The wire rack allows the heat in the oven to circulate underneath the potato slices, around their entire surface area. Similar to the hot oil that surrounds most potato chips when they’re frying!
2 Tbsp avocado oil
1 tsp salt
4 small purple potatoes, thinly sliced
Preheat oven to 400°F (200°C).
In a mixing bowl, toss potato slices in oil. Season to taste with salt.
Arrange potato slices in a single layer on a wire baking rack on top of a lined baking sheet. Bake 12-15 minutes. (If you have a baking rack, you don’t need to flip your chips! But, if you’re baking your chips on a baking sheet without a wire rack, it’s best to flip them halfway through.)
Remove from oven when crispy and curling at the edges. Sprinkle with additional salt if necessary.
Yields ~100 purple baked potato chips (depending on size of potatoes).