Indulge in the timeless delight of homemade potato chips, crafted with love and nostalgia right in your own kitchen. This recipe unveils the fascinating origin of this beloved snack, tracing back to a fateful diner complaint in Saratoga Springs, NY, where the crispy perfection of thinly sliced, deeply seasoned potatoes was born. Now, you can relish in the satisfying crunch of these healthier baked potato chips, sure to elevate your snacking experience to new heights.
Prep time: 40 minutes | Cooking time: 25 minutes | Total time: 1 hour 5 minutes
Ingredients:
- 7 unpeeled medium Russet potatoes, about 2 pounds
- 2 quarts ice water
- 5 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons celery salt
- 1 teaspoon onion powder
- 1 teaspoon pepper
- Non-stick cooking spray
Instructions:
- Preheat the oven to 450 degrees Fahrenheit.
- Scrub and rinse the potatoes thoroughly under cold water.
- Using a sharp knife or a mandoline slicer, slice the potatoes into thin rounds, aiming for the thinnest slices possible.
- In a large bowl, combine the sliced potatoes with ice water and 3 teaspoons of salt. Allow them to soak for 30 minutes to remove excess starch.
- Drain the potatoes and pat them dry with paper towels to remove any remaining moisture.
- In a small bowl, mix together the garlic powder, celery salt, onion powder, pepper, and the remaining 2 teaspoons of salt.
- Spray a baking sheet with non-stick cooking spray to prevent sticking.
- Arrange the potato slices in a single layer on the prepared baking sheet.
- Bake the potato slices in the preheated oven for 25 minutes, or until they turn golden brown and crispy around the edges.
- Once out of the oven, immediately sprinkle the seasoned mixture evenly over the hot potato chips.
How to Serve:
Enjoy these homemade potato chips straight from the oven for maximum crispiness and flavor. Serve them alongside your favorite dip or enjoy them on their own as a satisfying snack any time of the day.
Nutritional Information:
(Per Serving)
- Calories: 190 kcal
- Carbohydrates: 42 g
- Protein: 5 g
- Fat: 0.5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1700 mg
- Potassium: 1050 mg
- Fiber: 6 g
- Sugar: 2 g
- Vitamin A: 0 IU
- Vitamin C: 45 mg
- Calcium: 50 mg
- Iron: 2 mg
Chef’s Notes:
- Use a vegetable peeler to achieve uniform thickness when slicing the potatoes.
- Ensure the potatoes are thoroughly dried after soaking to achieve maximum crispiness.
- Experiment with different seasoning blends to customize the flavor to your liking.
