Potato chips

When I want something crunchy, quick, and made with what I have at home, I slice a few potatoes thinly and season them right away, without too much hassle. I place them in the oven on parchment paper. They’re ready when they start to turn a little color at the edges. They’re not exactly like bagged chips, but they’re fine for a snack or as a side with a salad.

Quick Info

Total time: about 40-50 minutes
Preparation time: 10 minutes (peeling, slicing, seasoning)
Baking time: 30-40 minutes (depending on the thickness of the slices and the oven)
Servings: 2-3
Difficulty: easy
Recipe type: snack, side dish

Ingredients

4 medium potatoes
ginger powder (to taste)
paprika (to taste)
ground coriander (to taste)
pepper (to taste)
salt (to taste)
2-3 tablespoons olive oil

Instructions

1. Peel and wash the potatoes.
2. Slice the potatoes as thinly as possible. Thinner slices cook faster and turn out crunchier.
3. Place the slices in a bowl. Sprinkle ginger powder, paprika, ground coriander, pepper, and salt over them, each according to your preference.
4. Add 2-3 tablespoons of olive oil. Mix well by hand or with a spoon to coat all the slices with the seasonings and oil.
5. Arrange the slices on a baking tray lined with parchment paper. Make sure not to overlap them. It's best to lay them out in a single layer, side by side.
6. Place the tray in the preheated oven (no specific temperature, but medium to high). Leave them until the potatoes are golden around the edges and have a crunchy texture. The time depends on the thickness, but generally, it takes between 30 and 40 minutes.
7. Remove the tray and let them cool slightly. The potatoes will harden a bit as they cool.

Why I make this recipe often

It’s a quick option when I want something savory without much effort. It doesn’t require special ingredients, and you can adjust the taste with the spices. They’re great for snacking or as a simple side.

Tips and Variations

Tips

- The thinner you slice the potatoes, the crunchier they will be.
- If you use a mandoline, it’s quicker and more uniform.
- Don’t stack the slices on top of each other, or they won’t cook properly.
- If you want them even crunchier, you can flip the slices halfway through the baking time, but it’s not necessary.

Substitutions

- Olive oil can be replaced with another vegetable oil.
- You can skip a spice if you don’t like its flavor or don’t have it on hand.
- If you don’t want ginger or coriander, you can omit them.

Variations

- For a simpler version, just go with salt and pepper.
- You can swap the paprika for hot paprika if you want spicier chips.
- You can add some chopped herbs after baking (parsley or dill), but the basic recipe is without them.

Serving Ideas

- Snack between meals, simple, straight from the tray.
- As a side dish with meats or fried eggs.
- Alongside a green salad or something with yogurt.

Frequently Asked Questions

What kind of potatoes work best?
Almost any white or red potatoes can be used. The fresher they are, the easier they are to slice.

Can I use potatoes with skin?
Yes, but it’s better to peel them. If you want to keep the skin, wash the potatoes well beforehand.

Do I need to boil the potatoes first?
No. Use them raw, sliced thinly, directly in the oven.

Can I make multiple trays at once?
Yes, but you need to rotate the trays halfway through the baking time for even cooking.

How crunchy do they get?
It depends on how thin the slices are and how long you bake them. Thicker slices will be softer in the center.

Nutritional Values

Estimated per serving (for 1/3 of the recipe):
- Calories: approximately 200-250 kcal
- Carbohydrates: 30-35 g
- Protein: 3-4 g
- Fat: 7-9 g (from oil)
Values may vary depending on how much oil is used and the size of the potatoes. It’s a moderately calorie snack, primarily from the potatoes and oil.

Storage and Reheating

These chips are best enjoyed immediately after cooling slightly. If stored, they can get soft quite quickly. If leftovers remain, they can be briefly reheated in the oven, but they won’t return to their original crunchy texture. It’s better to make just enough to eat right away.