I just told my clients this evening that I had a taste for potato chips. Don't cover them with plastic. Thank you for your comment. the whole point of baked chips is to avoid the oil, but you are adding over 400 calories of oil. My boyfriend and I LOVE chips making this recipe perfect for us given that its quick, easy, healthy and not to expensive however, I was wondering if anyone had any good seasoning suggestion for the potatoes. Just found this recipe now, i simply MUST try this for myself. Ingredients (for 2 portions) 2 medium potatoes (slightly bigger) cut in thin slices 1-1.5 mm thick 4 tsp virgin olive oil ½ tsp sea salt (or less depending on your preference) Preheat the oven to 230 C degrees. Paprika is another thought of mine that I will try in the future. I'm always on the look out for healthier alternatives to junk food. Great for slimming world as they are 0 syns. Arrange potato slices in a single layer on … If I don't cook them all the way, then the middle of the chip doesn't crisp and is still soft. Did not work for me. Will definitely try next time I do potato chips. Spread the potato slices in a single layer on the prepared baking sheet. A surprisingly simple and easy recipe. I didn't see the need to boil them. Put the rack in the preheated oven and bake for 10-15 minutes (depending on the oven). I don't know what we did wrong, but they came out of the oven limp and soggy. I use red potatoes, that are not breaking, and keep their shape better. These look just as good as fried chips! These crisp and tasty chips are made from thin slices of russet potato that are tossed in a small amount of oil and baked. I am curious as to how crisp they are, how long they stay fresh (with obvious ziplock,etc), and to also HIGHLY suggest seasoning with`Old Bay`, lightly brings out natural flavors-can't put a finger on why they're great,- the heavier you go the more pronounced the flavor, from seafood(Chesapeake crab) sensation to full blown `OLD BAY` chips that you buy! Can you bake these chips without parchment paper? I am trying them out for the first time right now, they taste very good even before I put them in the oven! Making potato chips at home could not be any easier. They pretty much over cook. Another thing is the thickness of the potato slices, around 1/8 inch (about 3 mm) works well, if too thick they might not get crispy. While they can be baked in the oven, prepared in an air fryer, or made in the microwave, I prefer to fry my potato chips in hot oil. Need some help...Any suggestions? I wonder how my purple potatoes that i am growing this year would fare with this? You only need 25 minutes and three ingredients – potatoes, oil, and salt- to make these crispy, crunchy, addictive potato chips… I boiled my thinley sliced potatoes for 5 minutes and they fell apart and definitely won't have the nice round potatoe chip shape.....did I do something wrong? https://www.jamieoliver.com/recipes/vegetables-recipes/the-perfect-chips The chips are thin enough to remove most of the starch. Fish en papillote with oregano and lemon in 25 min. These look great. On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Depending on where you live may affect what temperature you use. I am doing these chips pretty often, as my daughters are really enjoying them,  and from what I have noticed I can tell you that they don't work well with all kind of potatoes, also it is important to be cut as equal as possible, some may be done earlier and need to remove them before others, so you will need to keep an eye on them so some don't get burned. As soon as they get rosy, flip them and bake for 5-7 minutes more. You can see the starch in the water. Homemade Italian Baked Potato Chips, fast, easy and baked! The perfect snack or side … In a pot of boiling water cook the potato slices for 3-5 minute. We're going to have to try them again though, next time measuring. They're so tasty you might even prefer them to French fries. Do you know why and what I need to do? They should be good with no oil too, didn't;t try yet, I am not so afraid about oil in general, if used with moderation. 3 tbsp of oil is around 360 calories,(not over 400 ) but you can add less or none if that pleases you more. They certainly look nice and crispy! I followed the recipe as written and I can't get the crispness that you usually see in normal potato chips. Serve the potato chips the same day they are made for the absolute best result and to benefit from having gone to the trouble of making your own homemade potato chips.