When the potato chip commercial says “Bet you can’t eat just one,” they are definitely talking to me. And by “one,” they mean one BAG, not one chip. Potato chips are one of my weaknesses. I almost wished chips weren’t vegan because I have tons of self-control when it comes to foods that hurt animals but not so much when it comes to foods that hurt me. So I gave up chips altogether. Missing them, I decided to make my own chips. These are much healthier. First of all, they are baked so the oil is under my control. Second of all, I decide how many I’m making so I can’t have endless amounts. I also get to choose my own seasonings: onion and garlic, salt and vinegar or just plain salt.
Homemade Baked Potato Chips [Vegan]
- 3 russet potatoes, scrubbed
- 2 Tbs. extra-virgin olive oil or cooking spray
- 1 tsp. sea salt
- Optional seasonings: onion powder, garlic powder, curry powder, vinegar, chili powder
- Preheat the oven to 400 degrees. Using a mandolin, slice the potatoes into thin slices, about 1/8 inch thick. Soak the potato slices in a bowl of warm water for 10-15 minutes. Drain the potatoes and pat them dry. It’s important they be completely dry or they won’t get crunchy. I actually put them in a salad spinner and then pat them dry with a dishtowel.
- Lay the potato slices on 2 large baking sheets. Make sure they are in a single layer. Drizzle with oil or spray with the cooking oil spray on both sides. Bake for 20 minutes, flipping them halfway through. The chips should be golden brown and still soft in the center.
- Sprinkle the chips with salt and any other seasonings you’re using and serve.