Homemade Crunchy Potato Chips Recipe
Servings: 6
Ingredients
- 2 large Russet potatoes
- Olive oil cooking spray
- Sea salt and any additional spices, as desired
Instructions
- Gather and prepare all ingredients. Fill a bowl with ice water and set aside. If using an air fryer, preheat air fryer to 360F degrees. If using an oven, preheat oven to 400F degrees.
- Using a sharp knife or mandolin, cut the potatoes into thin slices. Add the potato slices to a bowl of ice water and let soak for about 15 minutes. Drain and rinse the potatoes under cold running water.
- Drain the potatoes and pat dry with clean towels - try to remove as much moisture as possible.
- Add the dried potato slices to a bowl and spritz with olive oil or avocado oil. Sprinkle with salt and any other desired spices and then toss to coat.
- Working in batches, place potato slices in a single layer in the basket of the air fryer, or on a parchment lined baking sheet. I used a wire rack in my baking sheet which allows for better air circulation around the potatoes.
- Cook until golden and done to desired level of crispness, about 10 minutes in the air fryer (stopping to flip halfway through cook time), or about 20 minutes in the oven. Your cook time may vary, so watch the first batch closely to prevent burning.
- Add warm potato chips to a bowl and sprinkle with parsley or any other spices.
- Store leftover potato chips in a airtight container or Ziploc bag.
Notes
Serving size: 1 cup (about 1/6th recipe)
WW Points: 1
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan)
Nutrition
Serving: 1cup (about 1/6th recipe) | Calories: 117kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 513mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg