Craving your favorite chips but don’t want to break your healthy lifestyle? In honor of Potato Chip Day, I have 4 Baked Potato Chip Recipes that are packed with flavor and don’t contain the saturated fat you might find in a normal bag of chips. Jam packed with fiber, potassium, and Vitamin C, this powerful snack will keep you full while satisfying your chip craving. Guilt-free. The basic Potato Chip Recipes include:
Truffle Oil Baked Potato Chips
Garlic, Rosemary, Thyme, and Lemon Baked Potato Chips
Jalapeno and Lime Baked Potato Chips
Honey BBQ Baked Potato Chips
Truffle Oil Baked Potato Chips
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Author: Liz Rodriguez, Dietetic Intern
Recipe type: Appetizer
Cuisine: American
Serves: 4
Ingredients
- 2 medium russet potatoes
- 2 tsp truffle oil
- Salt & Pepper to taste
Instructions
- Set the oven to 450 degrees Fahrenheit. Slice the russet potatoes into ⅛-inch slices and transfer to a large bowl.
- In the bowl add the truffle oil to the potatoes and gently mix together with your hands. Make sure it is evenly distributed. Add the salt and pepper and mix it into the potatoes making sure it is evenly distributed.
- Line a cookie sheet with parchment paper and distribute the potato chips evenly in single layers.
- Bake for 17 minutes until the potato chips are crispy and golden brown.
Nutrition Information
Serving size: ½ potato Calories: 78 Fat: 2.3 Saturated fat: 0.3 Carbohydrates: 13.5 Sugar: 0.6 Sodium: 3.4 Fiber: 0.9 Protein: 1.2 Cholesterol: 0.0
Honey BBQ Baked Potato Chips
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Author: Liz Rodriguez, Dietetic Intern
Recipe type: Appetizer
Cuisine: American
Serves: 4
Ingredients
- 2 medium russet potato
- Non-stick cooking spray
- ¼ tsp paprika
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ½ Tbsp tomato paste
- ¼ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ tsp mustard
- 2 tsp lemon juice
- ½ Tbsp honey
Instructions
- Set the oven to 450 degrees Fahrenheit. Slice the russet potatoes into ⅛-inch slices and transfer to a large bowl. In the bowl, spray the potato slices with the cooking spray for about 5 seconds. With your hand, turn the potatoes in the bowl making sure that the cooking spray is evenly distributed.
- In a small bowl combine the paprika, chili powder, garlic powder, tomato paste, onion powder, salt, pepper, mustard, lemon juice and honey and stir until the ingredients are evenly mixed together. Add the combined ingredients to the potatoes and gently mix until the ingredients are evenly distributed throughout the potato slices.
- Line a cookie sheet with parchment paper and distribute the potato chips evenly in single layers.
- Bake for 17 minutes until the potato chips are crispy and golden brown.
Nutrition Information
Serving size: ½ potato Calories: 71 Fat: 0.2 Saturated fat: 0.0 Carbohydrates: 16.7 Sugar: 3.1 Sodium: 14.7 Fiber: 1.2 Protein: 1.4 Cholesterol: 0.0
Garlic, Rosemary, Thyme, and Lemon Baked Potato Chips
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Author: Liz Rodriguez, Dietetic Intern
Recipe type: Appetizer
Cuisine: American
Serves: 4
Ingredients
- 2 medium russet potato
- Non-stick cooking spray
- ½ tsp garlic powder
- ½ tsp fresh rosemary
- ½ tsp fresh thyme
- 2 tsp lemon juice
- Salt & pepper to taste
Instructions
- Set the oven to 450 degrees Fahrenheit. Slice the russet potatoes into ⅛-inch slices and transfer to a large bowl.
- In the bowl, spray the potato slices with the cooking spray for about 5 seconds. With your hand, turn the potatoes in the bowl making sure that the cooking spray is evenly distributed.
- In a small bowl, combine the garlic powder, rosemary, thyme, lemon juice, salt, and pepper and stir together until the ingredients are evenly mixed together.
- Add the combined ingredients to the potatoes and gently mix until the ingredients are evenly distributed throughout the potato slices.
- Line a cookie sheet with parchment paper and distribute the potato chips evenly in single layers.
- Bake for 17 minutes until the potato chips are crispy and golden brown.
Nutrition Information
Serving size: ½ potato Calories: 60.4 Fat: 0.1 Saturated fat: 0.0 Carbohydrates: 14.1 Sugar: 0.6 Sodium: 3.7 Fiber: 1.1 Protein: 1.2 Cholesterol: 0.0
Jalapeno Baked Potato Chips
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Author: Liz Rodriguez, Dietetic Intern
Recipe type: Appetizer
Cuisine: American
Serves: 4
Ingredients
- 2 medium russet potato
- Non-stick cooking spray
- ¼ tsp sugar
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp parsley
- 3 jalapeno peppers, stem removed and de-seeded (optional: 1 tsp jalapeno powder)
Instructions
- To make the jalapeno powder, set the oven to 350 degrees Fahrenheit.
- Line a cookie sheet with parchment paper and set aside. Slice the jalapenos into rings and place them on the parchment paper in single layers.
- Place the jalapeno slices in the oven with the door slightly ajar for about 30 minutes or until completely dry.
- (Optional: use jalapeno powder instead).
- While the jalapenos are drying, slice the russet potatoes into ⅛-inch slices and place in a large bowl.
- In the bowl, spray the potato slices with the cooking spray for about 5 seconds. With your hand, turn the potatoes in the bowl making sure that they are evenly distributed with the cooking spray.
- Once the jalapenos are completely dry remove them from the oven and let them cool down for about 2 minutes.
- Turn the oven up to 450 degrees Fahrenheit. Place the dried jalapenos in a blender and blend them until they turn to a powder. Transfer the jalapeno powder into a small bowl or jar.
- In a small bowl, combine the sugar, onion powder, garlic powder, parsley, and jalapeno powder, and stir together until the ingredients are evenly mixed.
- Add the combined ingredients to the potatoes and gently mix until the ingredients until they are evenly distributed throughout the potato slices.
- Line a cookie sheet with parchment paper and distribute the potato chips evenly in single layers.
- Bake for 17 minutes until the potato chips are crispy and golden brown.
Nutrition Information
Serving size: ½ potato Calories: 63.4 Fat: 0.1 Saturated fat: 0.0 Carbohydrates: 14.6 Sugar: 1.2 Sodium: 3.8 Fiber: 1.3 Protein: 1.3 Cholesterol: 0.0