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Tri-Color Oven-Roasted Potato Chips

They key to getting crispy, oven-roasted potato chips is to slice the potatoes super-thin. A madoline makes the job easy, but you can get the same results with a sharp knife.

Servings 4
Calories 295 kcal
Author Cindy Rice

Ingredients

  • 2 pounds small, multi-colored, starchy potatoes
  • 1/4 cup avocado oil
  • kosher salt

Instructions

  1. Preheat oven to 400°F on convection setting, if available. If there is no convection setting, preheat oven to 425°F.

  2. Scrub potatoes and let dry.

  3. Thinly slice potatoes and place on clean kitchen towel. Blot dry.

  4. Place the potato slices in bowl and gradually drizzle with oi until thoroughly coated but not dripping in the oil; you may not need to use all the oil.

  5. Sprinkle the potatoes with the salt and place in single layer on baking sheet without crowding. Make chips in batches to make sure the hot air can circulate around every chip.

  6. Check the potatoes every 5 minutes to make sure they are not browning too much. Flip the potatoes after 10 minutes. When the potatoes are crisp, lightly browned and cooked through, remove from oven and cool on cooling rack. Sprinkle with more sea salt, if desired and enjoy.

Nutrition Facts
Tri-Color Oven-Roasted Potato Chips
Amount Per Serving
Calories 295 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 14mg1%
Potassium 955mg27%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Calcium 27mg3%
Vitamin C 45mg55%
Vitamin A 5IU0%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.