This is the easiest, yummiest, kid-friendly, adult-friendly side dish recipe ever! Believe the hype! These are the best homemade no-fry potato chips in the history of the potato.
Seriously, these potato chips could not be easier to make.
Best Homemade No-Fry Potato Chips Ingredients:
Potatoes – use your favorites! We use sweet potatoes and Yukon Gold, but Russets work great here, too.
Yep. That’s all.
Preheat oven to 400 degrees.
You can peel the potatoes if you want; I don’t, but I like the peel.
Slice the potatoes thinly. You can use a mandoline slicer for this or just a sharp knife (what I use).
Next, place the potatoes on a pan lined with parchment paper. Overlap the slices slightly.
Next, drizzle the potato slices with olive oil and then sprinkle salt on them. I use kosher salt, and just a little (I’m not a huge salt fan) – you adjust to your taste.
Now, if you want to get all fancy, you could use fresh ground pepper or garlic salt instead of regular salt. Or, if you want to be super-wicked, you could drizzle some butter on them, too!
I kick it old school with just olive oil and kosher salt.
Bake at 400 for 30-35 minutes, or until golden brown. We all kind of love the little burnt ones, too. Yummy.
Some will be super crisp and some will still be soft, but they will all be good. Honest.
I serve them with ketchup (for the boys) and ranch dressing (for me). M is a purist and just eats them plain, often right off the pan.
This post is part of the Ultimate Recipe Challenge – a group of more than 40 bloggers sharing recipes with you, focused on one particular ingredient.
Go check out the recipes from the other bloggers – they look amazing!!