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Baked Red Potato Chips

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In this weeks farmer’s market veggies box we got red potatoes. I thought they were just the regular red potatoes, until I cut into them and was met with a deep red that went all the way through. We had planned to make mashed potatoes (which we did), but these little spuds were too beautiful to just mash up. Sylvie had the bright idea of making chips out of them, so we did and we adapted Aggie’s recipe. Then we figured out that these are actually Adirondack potatoes and are full of antioxidants. My potato chip craving just got bigger. Keep reading for our recipe…


  • Slicing Very Thin On The Mandolin 1 of 6
    Slicing Very Thin On The Mandolin
    I made sure she used the hand guard to keep her fingers safe.
  • Lining The Cooling Rack 2 of 6
    Lining The Cooling Rack
    She placed them all on the cooling rack, sprayed them and seasoned them to taste. Bravo!
  • Going In For A Bite 3 of 6
    Going In For A Bite
    Her afternoon snack was a big hit.
  • Bitty Bite 4 of 6
    Bitty Bite
    Little brother approved.
  • Potato Pirate 5 of 6
    Potato Pirate
    Yo ho yo ho a potato pirate for me.
  • Prettiest Chips We’ve Ever Seen 6 of 6
    Prettiest Chips We've Ever Seen
    I wish I had more of these beauties so I could make all kind of fun things.

Baked Red Potato Chips Recipe

4 potatoes

Cooking spray

Sea salt and pepper to taste

Baking sheet with cooling rack

Preheat oven to 400 degrees. Slice potatoes super thin on a mandolin. Place cooling rack over the baking sheet and cover with potato chips. Spray lightly with cooking spray and sprinkle with salt and pepper, then flip and repeat. Bake for 10 minutes or until crispy. Go ahead and eat them all, they are baked, lightly oiled and full of antioxidants!

Read more great recipes from Macki on Cooking With My Kid!

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More on Family Kitchen:
10 ways to serve artichokes
Neapolitan chicken gravy with pasta and fresh tomato sauce
fresh spring rolls with peanut sauce

See all Macki’s recipes on Family Kitchen

 

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