← Back to Search Results
baking
Baked Potato Chips Recipe-4241

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Food writer David Bonom taught me how to make baked potato chips, which are a fine alternative to deep-frying. The only drawback is that you can fit only two sheets of chips in the oven at one time, and that doesn’t make for very quick cooking. Get yourself into an assembly line frame of mind, and bake them while you are doing other kitchen chores—you’ll be surprised how quickly the job goes. For best results, use kitchen parchment paper and large heavy-gauge baking sheets measuring about 17 by 12 inches (called half-sheet pans, these are available at kitchenware stores).

Yield: Makes 4 to 6 servings

Ingredients

  • Vegetable oil spray
  • 1½ pounds large baking (russet) potatoes
  • Salt to taste

Directions

1. Position the racks in the center and top third of the oven and preheat the oven to 375°F. Line two large baking sheets with parchment paper. Spray the paper with oil.

2. Peel the potatoes placing them in a bowl with cold water to cover. Remove 1 potato from the water and pat dry. Using a mandoline or plastic vegetable slicer, cut the potato into paper-thin rounds, less than 1/16 inch thick, cutting only enough slices at a time to spread in single layers on the baking sheets. Arrange the slices on the sheets and spray slices with oil.

3. Bake until the chips are evenly golden brown, about 20 minutes (the chips on the center rack may take a few extra minutes). Slide the sheets of parchment onto a work surface and cool the chips on the parchment. Repeat with the remaining potatoes. Store uncovered, or use within 6 hours.

4. Just before serving, sprinkle with salt.

Notes

Make-Ahead: The chips can be prepared up to 6 hours ahead.


© 2002 Rick Rodgers
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6 and includes 1/2 teaspoon of added salt.

865kcal (43%)
135mg (13%)
221mg (368%)
0mcg RAE (0%)
4716mg
258mg
23g
9g
25g
196g
0mg (0%)
261mg (11%)
0g (2%)
1g (2%)
9mg (49%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • ChristineShen

    02.03.11 Flag comment

    Really tasty and super easy to make!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
mom-a-licious Mom-a-Licious
by Domenica Catelli
cook-with-jamie Cook with Jamie
by Jamie Oliver
in-the-kitchen-with-david In the Kitchen with David
by David Venable
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
good-to-the-grain Good to the Grain
by Kim Boyce
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
cooking-for-friends Cooking for Friends
by Gordon Ramsay
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?