Oven Roasted Potato Chips Recipes

OVEN BAKED POTATO CHIPS

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Slice the potatoes into thin rounds using a sharp knife or a mandolin into 1/8" thickness. Use a paper towel to dry them really well.
• Transfer the potatoes to the baking sheet. Drizzle the olive oil on top and season with paprika, garlic powder, salt and pepper. Toss with your hands to combine.
• Arrange the sliced potatoes in a single layer on the baking sheet so they are not overlapping. Bake until crispy, about 20-25 minutes.

OVEN-ROASTED CHIPS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
• Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
• Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

ROASTED THICK POTATO CHIPS

Steps:

• Heat the oven to 500 degrees F.
• Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with extra-virgin olive oil, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.

HOMEMADE BAKED POTATO CHIPS

Steps:

• Preheat oven to 350 degrees.
• Spray a baking sheet with non-stick cooking spray.
• In a small bowl; mix cheese, salt and garlic.
• Slice potatoes thinly and place in a layer on the baking sheet.
• Sprinkle both sides with the cheese mixture.
• Bake 10 to 13 minutes.

BAKED POTATO CHIPS

Steps:

• Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
• Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

OVEN CHIPS

Steps:

• Preheat oven to highest temperature, generally 240 degrees Celsius.
• Lightly oil a large shallow roasting tin and place it in the oven to get really hot while you prepare the potatoes.
• Cut the potatoes in half lengthwise, then into long thin wedges, or thicker ones if you prefer.
• Brush each side lightly with oil (or just pop them into a large bowl, pour some oil over and mix them around a few times to coat them).
• When the oven is really hot, remove the pan carefully and scatter the potato wedges over it, spreading them out in a single layer over the hot oil.
• Sprinkle the potato wedges with the herbs and salt and roast for about 20 minutes, or longer if they are thicker.
• They will be ready when they are golden brown, crisp and lightly puffy.
• Remove from oven and serve with a dollop of mayonnaise.