Baked Potato Chips

Let’s hear it for potato chips! This lunchtime snack is a back-to-school favorite, but the classic bagged version isn’t necessarily the healthiest choice. Our Baked Potato Chips recipe uses the oven to create a light, crispy texture instead of frying in deep oil. We’ve also added in some extra nutrients with sweet and purple potatoes to balance out the plain russets. The result is a colorful and delicious mix of crunchy root veggies — perfect for an after-school snack or a lunchbox treat!

Makes:

4-6 servings

Hands-on time:

15 minutes

Start-to-eat time:

1 hour

Ingredients

4 medium potatoes, washed & dried with skin on (mix of sweet potato, purple potato, and russet)
2 tablespoons oil
2 teaspoons salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon pepper

Kids kitchen skills:

using a potato peeler
seasoning
baking

Tools:

measuring cups & spoons
potato peeler
baking sheet(s) & oven mitts
parchment paper
tongs or spatula

Step-by-step

Grown-up steps

Heat oven to 425° F. Line the baking sheet with parchment paper, and set aside.
Using a Y-shaped potato peeler thinly slice the potatoes into rounds and place onto the baking sheet.
Drizzle the oil over the potatoes and sprinkle with salt, paprika, garlic powder, and pepper. Toss with your hands to combine and incorporate the seasoning.
Space out the potatoes on the baking sheet, making sure not to overlap the slices.
Bake for 20-25 minutes until the potato chips are starting to get browned.
Turn off the oven and leave the chips inside so they get nice and crispy. Allow them to cool completely in the oven, and crunch away!