While I can generally resist sweet treats I keep on hand for the boys, I really struggle with anything salty. Or crunchy…or anything that can be dipped. Ahhh…chips and dip…what could be better?
I have a handful of recipes that I make all the time, and these healthy potato chips are among them.
Now I’m not going to tell you that they are as good as the real thing. Hello, there is no deep frying going on here. What we have here is real food, not junk. Food that you can feel good about eating and giving to your family.
And these babies are great with dip!
Serving size: 1/4 recipe
- 2 pounds russet potatoes, peeled and sliced very thin
- 1 tablespoon olive oil
- 3 teaspoons finely chopped fresh rosemary
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- Preheat oven to 420 degrees. Line a baking sheet with parchment paper and spray well with olive oil.
- Place potatoes in a large bowl and toss with olive oil, rosemary , garlic powder and salt. Arrange in a single layer on baking sheet and cook for 8 minutes. Flip and cook for 5 to 8 more minutes, watching towards the end to make sure they do not burn.
One thing to keep in mind is that the crispy factor is going to be greatly impacted by how thin you get the potatoes. I recommend using a food processor or mandoline to cut them. That being said, if you do manage to get them very thin keep a close eye on them so they don’t burn. Another thing to keep in mind is that this is really just a starting point. Feel free to play around with different flavorings if rosemary isn’t your thing.