Crispy Baked Potato Chips
You can feel good about!
Advice: Batch cook your baked potatoes! There are SO many uses for leftover potatoes including but not limited to fries, twice-baked, soups, hash browns, chips and more.
This recipe really does satisfy the potato chip craving for me – but I actually enjoy these dipped in ketchup.
When I am making baked potatoes for dinner, I make a baked potato bar where my family and I can choose our toppings. And we always have greens and vegetables on the side (and of course some kind of legume). But I always make at least 4 extra baked russets to use the next day. And often wish I’d made more!
Crispy Baked Potato Chips
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
Baked potatoes
Your favorite seasonings like garlic and onion granules, paprika, lemon pepper, chili powder blend, curry blend, Italian seasoning, etc.
Instructions
Slice the baked potatoes thinly, lay them evenly on an air fryer rack or on a cookie sheet lined with parchment paper and sprinkle with your favorite seasonings (I like garlic granules, sea salt and freshly ground pepper).
Air Fryer: cook at 400 for 12 minutes – check for crispness, may need a few minutes more
Oven: preheat oven to 400, place baking sheet on middle rack, bake for 10 minutes, flip and bake 5-10 minutes more.
Ovens vary! So keep an eye on them so they don’t burn. You want them crispy and golden around the edges.
