Make potato chips healthy! These are so yummy and great as a side dish or snack. Using canola oil makes them compliant with the Whole30 diet, too!
Today I’m doing something I haven’t done in a while. My butt is planted in a coffee shop and it is staying here until I get a significant amount of work done. Sometimes I need to boss myself around.
So the other day a friend mentioned that baking one’s own potato chips makes them compatible with the Whole30 diet. Not that I’m following the diet, with my steady consumption of cookies as of late, but I know a lot of you are checking it out. I’m hoping this will benefit you!
On the diet or not, this is a great snack! I set this bowl between my boys as they watched anoooooooother episode of Pokemon and when I came back the bowl was empty! Not a single lick saved for Mom.
Enjoy! I hope you all have a wonderful, happy rest of your week! Thanks so much for reading. I haven’t said that enough lately. THANK YOU! I appreciate your hungry eyeballs peeking at my words, photos and recipes.
Homemade Baked Potato Chips
- 24 oz. fingerling potatoes
- 1/4 cup olive oil
- 2 tbsp. coarse sea salt
- Preheat oven to 400 degrees F. Line a large baking sheet with foil and set aside. Wash the potatoes and slice to 1/4-inch thickness. Place on the prepared baking sheet in a single layer.
- Drizzle oil over the potato slices and toss to coat completely. Sprinkle with sea salt. Bake in the preheated oven for 30 minutes, turning potatoes with a spatula at the halfway mark. Place on parchment paper to cool. Store in a sealed container.