Simple Truth

A Chip Off the Ol’ Potato

Love potato chips but want a healthier, fresher option? Create your own with just a basic potato, a microwave (or oven) and a dash of seasoning. It is amazing how simple and addictive these homemade chips are. Using the microwave or oven allows us to skip using a vat of hot oil, which can pop, splat, burn and add unnecessary calories.

The procedure is quite simple to follow. I suggest starting with the Simple Truth fingerling potatoes since they are a good diameter for making chips, they are long enough to produce more slices with fewer ends and most are organic. What a winning combination!

  1. Clean the potatoes (peel if desired).
  2. Slice thinly; mandolins and the slicing portion of a box grater work well. Food processors often are set for slices that are too thick.
  3. Remove excess starch by running water over the slices until it is not cloudy.
  4. Pat dry with paper towels.
  5. For microwaving:
    1. Arrange a single layer of slices on a plate between two dry paper towels.
    2. Microwave on high for 5 minutes. Flip slices and microwave another 5 minutes or until centers are golden brown.
  6. For oven baking:
    1. Arrange slices on a lightly greased 9-by-13 baking sheet.
    2. Lightly spray or brush slices with seasoned oil. Allow about 1 to 2 teaspoons of oil per fingerling potato.
    3. Bake at 500 F for about 15 to 20 minutes until golden brown around edges.
  7. Sprinkle with desired seasoning, such as sea salt, popcorn salt, ranch dip seasoning, paprika, garlic powder or vinegar.

Chips may be a bit soft in the center when first removed but will become crisp as they cool. They should keep up to five days in an airtight container stored in a cool, dry, dark location.

Want something more naturally flavored? Simply use raw sweet potatoes and finish with a sprinkle of sea salt (if desired).


What is your favorite seasoning for chips?


About Karen Ilhardt:

Karen’s role as Home Economist in the Kroger Customer Connect (C|c) is to answer customer questions and write about recipes, ingredient substitutions, and Food Safety.  She holds BS and MS degrees from The Ohio State University’s College of Home Economics with a specialty in Resource Management.  Karen also has teaching credentials from Miami University (of Ohio) and Wright State University.  After having been a food teacher for 20 years she transferred to the corporate world in 2011.  Farming and crafting have always been a part of her life.  Karen values being part of our food production and preparation processes PLUS  being able to share those experiences with others.  The Simple Truth Brand embraces the wholesome nature of the foods we select and consume which makes a perfect choice for Karen’s lifestyle.




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