Oven-baked potato crisps
Thin potato slices baked with a little olive oil — crunchy crisps without deep-frying or flavour powders.
Instead of
Lay's green onion flavoured
Ingredients
Healthiest products in Minzo for each ingredient (Poland).
Potatoes
500 g
Fresh or pantry item — any you like
Olive oil
1–2 tbsp
Fresh or pantry item — any you like
Salt
½ tsp
Fresh or pantry item — any you like
Paprika or dried herbs optional
1 tsp
Fresh or pantry item — any you like
Steps
Heat the oven to 200 °C (180 °C fan) and line two trays with baking paper.
Slice the potatoes as thinly as you can (1–2 mm) and pat them dry.
Toss the slices with the oil, salt and paprika.
Spread in a single layer and bake, turning halfway, until golden.
Let them cool on the tray — they crisp up as they cool.
Adapted from Slender Kitchen ↗
