Homemade Potato Crisps [Kid friendly, Healthy snacks, Gluten free, Grain free]

Eating healthier foods does not mean eating bland and boring foods. These potato crisps are a great little treat for parties/outings or just plain cravings – and with just 3 ingredients, there’s no junk whatsoever!

So here’s the thing, potatoes are not evil. I eat them about once or twice per week and haven’t seen any negative results. There’s a great article by Precision Nutrition on regular potatoes vs sweet potatoes and why we shouldn’t be too scared about eating them. That doesn’t mean you can go ahead and eat a bag of store bought potato crisps however! This is when you can make these homemade, oven baked ones πŸ˜‰ 

I used my food processor to slice the potatoes really finely, but you could use a mandolin or do it by hand (although I’m not sure you would get it that thin). You then just need a drizzle of olive oil, or use a spray can and spray the oil on. Lay each slice out on a baking tray, and don’t overlap them. I did and the overlapped ones did not crisp up.  

Sliced potato before baking

 
All you then need to do is bake them at a high temperature and it’s done. A sprinkle of salt after and I swear, they taste exactly like a very well known brand of potato crisps… πŸ˜‰ 

Homemade Oven Baked Potato Crisps

Yield: 2 servings (depends on how many potatoes you use)

Prep time: 5 minutes 

Cooking time: 10-15 minutes

What you need

1 large potato, sliced thinly 

Drizzle of olive oil

Pink Himalayan salt 

What you need to do

1. Preheat the oven to 220Β°C. 

2. Slice potatoes in a food processor. Lay each slice separately on a baking tray (no overlapping!), drizzle with a little olive oil (or spray them), and bake. 

3. Check after 10 minutes of baking whether they’ve browned a bit and are crisp. If not, return to the oven for another few minutes. 

4. Remove from the oven once golden and crisp, allow to cool slightly, sprinkle with salt, and done!   

Homemade oven baked potato crisps

If you don’t tell anyone that these are homemade, they will be none the wiser. Careful though because you don’t want to fall into the trap of making these all the time – it’s still pseudo-junk so definitely only in moderation πŸ˜‰ 

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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 

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