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