Have you ever tried the “air bake” method? I discovered it a couple years ago while watching some healthy cooking shows and it’s really pretty brilliant. You basically set a cooling/baking rack into a cookie sheet and whatever food (potatoes, veggies, breaded chicken) bakes up on all side making it a little more crisp then if it was just laying in the the baking dish itself.
I have made these baked potato chips several times using this method and I love how they turn out. Crisp on the outside but still “potatoey” if you know what I mean. The thinner you slice them the crisper they get. They make a great “no guilt” side to any burger or sandwich.
Red potatoes are my favorite because they are low in starch and hold their shape well so they stay firmer. I love leaving the skins on for the nutrition and the more rustic look and taste…and to be honest, I’m just too lazy to peel potatoes so I pretty much never do.
Serve these alongside my super simple Blackened Fish Sandwich with Cilantro-Lime Mayonnaise for a great meal!
Homemade Baked Red Potato Chips
Recipe from Aggie’s Kitchen
6-8 medium red potatoes, sliced thin
1-2 tsp olive oil
salt and pepper
In a medium bowl, gently toss potatoes with olive oil and salt and pepper. Place potato slices on baking/cooling rack placed into a cookie sheet**. Bake in 425 degree oven for approximately 15-20 minutes or until golden brown and crisp.
**using a baking/cooling rack placed into a cookie sheet is important for air baking and keeping both sides of potato slices crisp**
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