English-Style Baked Chips

Oxmoor House
Soaking the potato slices in hot water speeds up the cooking process and washes away excess starch, resulting in crispier chips.
4 servings (serving size: 10 chips)


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1 (12-ounce) baking potato
3 cups very hot water
1 teaspoon canola oil
Cooking spray
1 teaspoon lemon pepper
1/2 teaspoon kosher salt or 1/4 teaspoon table salt


Prep: 16 Minutes
Cook: 18 Minutes
Other: 10 Minutes

Preheat oven to 400°.

. Scrub potato with a brush. Cut potato crosswise into 40 very thin slices using a mandolin slicer.

. Combine potato slices and hot water in a large bowl; let stand 10 minutes. Drain. Arrange potato slices on a layer of paper towels; pat dry.

. Coat 2 (15 x 10-inch) jelly-roll pans evenly with oil. Arrange potato slices in a single layer on pans. Coat potato slices with cooking spray, and sprinkle evenly with lemon pepper and salt. Bake at 400° for 18 minutes or until lightly browned.

Note: Watch chips carefully, and quickly remove individual chips from the pan as they become lightly browned.

Created date

March 2010

Nutritional Information

Calories 104
Fat 1.3 g
Satfat 0.1 g
Protein 2.0 g
Carbohydrate 21.6 g
Cholesterol 0 mg
Iron 1.2 mg
Sodium 357 mg
Caloriesfromfat 11 %
Fiber 2.1 g
Calcium 9 mg