ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

English-Style Baked Chips

Prep time 16 mins
Cook time 18 mins
Other time 10 mins
Yield 4 servings (serving size: 10 chips)
Soaking the potato slices in hot water speeds up the cooking process and washes away excess starch, resulting in crispier chips.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. . 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.

  4. . 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.

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

Oxmoor House Healthy Eating Collection