Homemade Baked Potato Chips

These Homemade Baked Potato Chips are so much fun to make, and super yummy to eat! I think these would be a fun project to work on with the kids while they are out of school. What a great way to teach them that potato chips can be made at home and how they are made!

Welcome to the second edition of Freaky Friday with an awesome recipe for Homemade Baked Potato Chips from An Affair from the Heart!

Freaky Friday Blog Hop

You may remember the first edition of Freaky Friday I shared a wonderful recipe for Homemade Onion Soup Mix from Honey & Birch! But, in case you don’t remember (or hadn’t stopped by), Freaky Friday is an old-fashioned blog hop where I make another blogger’s recipe. That blogger makes a recipe from someone, and if you clicked through all the way around all 19 bloggers, you would get back to my blog!

An Affair from the Heart

This time around I’m making a recipe from An Affair from the Heart. To be honest, I had a really hard time deciding what recipe to make; all of her recipes are so fabulous and yummy!! I went back and forth. I finally narrowed it down to 5 recipes, but I couldn’t narrow it down any more. I was stuck, her Coconut Cream Pie and her S’mores Cream Pie were defiantly top contenders! She also has a recipe for {copy cat} Baskin Robbins Daiquiri Ice (which is one of my favorite ice cream flavors!).  Oh, I couldn’t decide!

I had such a hard time deciding that I had to call in my husband to help break the tie! He read through each of the great recipes that I chose (he’s such a team player!). And, when he got to the Homemade Baked Potato Chips, I knew we had a winner! His joy at getting to eat these potato chips was obvious!

Potato chip factory

So, off to the potato chip factory I went. I made several of these, and I tested a little along the way. I even made some flavored Potato chips that I’ll share with you soon!

Sour Cream & Onion Potato Chips

BBQ Potato Chips

Homemade potato chips notes

These are awesome fun! Crispy, tasty, and they are really fun to make! I’ll be making this recipe again and again, so thanks An Affair from the Heart for the great keeper recipe!

In my experimenting, I found that 1/8-inch thick was too thick for the potato chips. They didn’t crisp up like potato chips should. So, I definitely think these should be done on a mandoline, as they need to be really thin, about 1/16 of an inch thick. Keep an eye on them as they bake, as they go from golden brown to dark brown very quickly!

Don’t peel the potatoes. They are really pretty with the skins on, and they are more nutritious. Besides, it’s so much easier not to peel them!

Grab them all!

Check out all the awesome blogs and recipes that are involved in this very special Freaky Friday Blog Hop! And, happy Eating!

Oatmeal Lemon Creme Bars from Belle of the Kitchen
Lemon Dill Egg Salad from Full Belly Sisters
Cherry Vanilla Bean Donuts from The Devilish Dish
Roasted Cream Cheese Stuffed Greek Chicken Breast from The Flavor Bender
Homemade Focaccia Bread from Christine It
Apple & Pork Breakfast Bites from Big Rigs & Lil Cookies
Dulce de Leche Oatmeal Cookie Sandwiches from Who Needs A Cape?
Southwestern Black Bean & Corn Salad from The Foodie Affair
Cannoli Ice Cream from A Kitchen Hoor’s Adventures
Boston Cream Pie from PicNic
Bacon Cheeseburger Mini Meatloaf Patties from Aunt Bee’s Recipes
Mango Salsa from LeMoine Family Kitchen
Slow Cooker Taco Dip from Honey & Birch
Slow Cooker Roasted Garlic Beef Sandwiches from The Magical Slow Cooker
Dill Potato Salad from Wildflour’s Cottage Kitchen
Oreo Chocolate Chip Cheesecake Bars from A Dish of Daily Life
Ginger & Basil Fried Rice from An Affair from the Heart

Homemade Baked Potato Chips Recipe

Homemade Baked Potato Chips

Debi

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Ingredients

  

• 1 pound Russett Potatoes scrubbed clean and sliced 1/16-inch thick on a mandolin
• 1 tablespoon olive oil
• 2 garlic cloves
• Sea Salt & Pepper to Taste

Instructions

 

• Preheat oven to 350 degrees F. Drizzle two cookie sheets with ½ tablespoon of olive oil each. Rub the oil on the sheet with a garlic clove, pressing hard to extract the flavor. Place the cookie sheets in the oven for 5 minutes to warm them.
• Remove the cookie sheets from the oven, and place sliced potatoes side by side on hot baking sheets. Sprinkle with sea salt and pepper. Bake for 7-10 minutes, rotate pans for even browning, and bake another 10-15 minutes more.
• Flip potatoes and bake 5 minutes longer (keeping an eye on the potatoes in case they start to turn too dark). Potatoes will be crisp and golden brown. Transfer to paper towel lined plates to cool.

Notes

Keep an eye on the potatoes during the final baking time. If they start to brown too much, remove them from the oven.
The nutrition analysis on this is for the whole batch, ’cause you’re gonna want to eat the whole thing!

Adapted from An Affair from the Heart

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