Homemade Chips


I have a confession to make. I have a serious chip addiction. I am also very picky about what chips I will eat. The perfect chip to me is lightly salted and crunchy. No uniform shapes please or fancy flavours. My favourite brand of potato chips is Kettle Brand low-sodium chips. They are so good, have the perfect crunch and I love the ones that have folded over on themselves, which add an extra layer of crispness. What I don’t like is the greasy bits in the bottom of the bag which remind me just how bad they are for you.


It is that reason that I finally bought myself a mandolin so I can make some chips at home. Instead of boiling in oil I have opted to bake them in the oven. Baked chips are just as good as boiled ones but are far better for you as you are cutting out all the excess oil that is needed to boil the chips, plus you are less likely to burn yourself. I can also regulate the amount of salt I add which means the perfect chip can be created in my kitchen.


In addition to potato chips I also made yam chips, another favourite of mine. I love how versatile vegetables are! Many vegetables can be turned into chips, as well as some fruits like apples and pears. Not only will you get to eat chips but you are getting in you daily vegetables!


Once you have the basic steps down you can have fun with making as many flavoured chips as you can imagine. I was also thinking you could create fun shaped chips with cookie cutters, something I plan on trying with some dinosaur cutters I have.


Homemade Chips
Prep time: 
Cook time: 
Total time: 
* I have not put amounts down as it depends on how much you wish to make, for the record one large russet potato makes enough chips for one serving*
  • Potatoes, I used small red nuggets
  • Yams
  • Other vegetables such as carrots, beets, parsnips, zucchini, sweet potato, etc
  • Salt or other flavours
  • Oil, either olive oil or Vegetable oil
  1. Pre-heat oven to 400 degrees. Lightly spray or brush baking sheet with oil.
  2. Slice up vegetables using mandolin, the thinner the slices the better.
  3. Line evenly on baking tray. Spray tops or brush with oil then add salt or other flavours you prefer.
  4. Bake in oven for 7 minutes or until chips turn golden brown. Remove and flips chips over. Bake for a further 5 minutes.
  5. Repeat until you have made preferred amount.
  6. Store in air tight container for a week. If chips are soggy feeling, heat up in oven for 2 minutes to get the crispiness back.


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