Crispy potato chips, hot out of the oven! Better and tastier than store bought, with no preservatives and you control the salt content. Only 3 ingredients – potatoes, seasoned salt and cooking spray. Kid friendly, and even picky eaters will love them!
Potatoes are a mainstay of the gluten free diet, especially when dining out. For me, homemade potato chips are a welcome break from the usual baked or mashed that I get at a restaurant. I sliced the potatoes paper thin on a mandoline, but you can also do this with a good kitchen knife. Potatoes can be peeled or not, I like mine with the skins on for extra texture.
2 – 3 servings
This post contains affiliate links.
- 1 large russet potato
- cooking spray
- salt or seasoned salt (I like Lawry’s)
Line a baking sheet with parchment paper and mist with cooking spray. Slice the potato paper thin using a knife or mandoline.
Spread the slices in a single layer on the baking sheet. If you are doubling the recipe, do not crowd the pan. Use 2 baking sheets.
Mist the tops with cooking spray and sprinkle lightly with seasoned salt.
Bake for 20 minutes at 425º, rotating the pan halfway through. Check them after 15 minutes.
You can make them as soft or as crunchy as you like, just keep an eye that they don’t burn. I think this batch is perfect, the chips are just starting to blister, and the edges are starting to curl.
Notes ♪♫ I prefer to bake potato chips on parchment paper. Be aware that the chips baked on foil will brown much faster than with parchment, so check frequently that they don’t burn!