Thinly-sliced potatoes, seasoned however you’d like, are baked until tender and crispy. It doesn’t get much easier than these baked homemade potato chips.
I feel like I say this a lot, but I was skeptical that baked homemade potato chips could even come close to measuring up to the real thing. Because, if we’re being honest, real potato chips are really.freaking.good. The unmistakable crunch, the generous coating of addictive flavors. You want some now, right? Because they’re that good.
I don’t buy real potato chips, mostly because of that eat-the-whole-bag habit I have. It’s just safer to maintain distance. I do, however, keep potatoes around. I bake with them pretty frequently (Exhibit A. And B. And C. And D. And E.).
Sidenote: I seriously didn’t realize how many potato recipes I have until I just included them all here.
The biggest reason I decided to go ahead and try making my own baked chips is that I knew it couldn’t go wrong. Sure, I knew they might not measure up to store bought, but they’re potatoes; they’d still be edible.
I’d be lying if I said these are just like the real thing. Clearly, they aren’t going to trick you into believing you’ve just opened a bag of Lay’s. But they are awesome, plus they’re healthier and cheaper, too. The best part is the endless array of flavor possibilities; you can sprinkle these with any seasonings or spices you have around. My next plan is to make a batch brushed with vinegar and sprinkled with sea salt.
I’ll keep you posted.