Filed Under: Side, Under 20 Mins, Vegetables

Baked Potato Chips

If you don't have a steady hand, slice potatoes using a mandolin. We've sprinkled salt and pepper on our spuds, but feel free to use the spices your family loves best.

October 10th, 2013

By LeeAnne Wright
Prop styling by Lynda Felton
From the print edition, September 2013

Cook Time
10-12 Minutes
  • 2 russet potatoes
  • 1/2 cup butter
  1. Preheat oven to 450°F.

  2. Scrub potatoes, then thinly slice diagonally (about the thickness of a nickel). If you have one, use a mandolin to cut potatoes.

  3. Pat potatoes dry with paper towels.

  4. Butter 2 sheet pans, or spray with a non-stick cooking spray.

  5. Melt butter

  6. Arrange potatoes in a single layer on pans. Brush the potatoes with melted butter, and bake 10–12 minutes, or until chips are golden brown.

  7. Repeat with remaining potatoes. Serve immediately.

Nutrients Per Serving

Combined with Maple, Orange and Mild Chili Drumsticks: 489 calories, 25 g fat, 46 mg calcium, 719 mg sodium, 40 g carbohydrates, 2 g fibre, 25 g protein. Excellent source of vitamin B6, niacin, pantothenic acid, potassium, selenium and zinc; good source of iron; source of vitamins C and D, fibre and omega-6.

Baked Potato Chips
Photography by Maya Visnyei

One response to “Baked Potato Chips”

  1. Lucy Anne Mayfield says:

    What are the chips nutrient list on their own?

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