Baked potato chips are easy to make, and are a delicious low-amine snack! I like making a big batch of potato chips and eating them all week, but this recipe is for a slightly smaller batch. Feel free to double the baked potato chip recipe. You won’t regret it.
Safflower or canola oil to grease cookie sheet.
4 medium potatoes
2 Tbsp safflower oil
Salt and pepper to taste
Pinch cayenne pepper or paprika
- Preheat oven to 375 degrees with one rack in the middle and one below.
- Cut potatoes into 1/6″ thick slices using a mandoline, and set in a large bowl.
- Grease two cookie sheets. If you have a Misto, it would be perfect for this.
- Toss potato slices with salt, pepper, paprika/cayenne, and oil.
- Arrange potato slices on cookie sheet with a little space between slices of potato chips.
- Put cookie sheet in the oven (or both, if you had enough potato slices). Bake for 15 minutes, then rotate pans on oven racks (if you used two cookie sheets). Bake for another 15 minutes, or until potatoes are crisp and golden brown on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
- Spread baked potato chips on a cookie cooling rack or on parchment paper to cool. If desired, sprinkle with more salt and pepper.
Very Low Amine: potato, salt, black pepper
Low Amine: safflower oil, canola oil
Very High Amine: cayenne or paprika
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