Oven Baked Potato Crisps Recipes

BAKED POTATO CHIPS

Steps:

• Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
• Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

BAKED POTATO CHIPS

Steps:

• Preheat the oven to 425 degrees.
• Slice the potatoes into thin rounds using a sharp knife or a mandolin. Aim to have them about 1/8 inch thick, although a little variation is fine as long as they aren't too thick.
• Toss with the olive oil, salt, and pepper. You can also add other spices here as well.
• Cover a baking sheet with parchment paper or a wire rack. Place the potatoes in a single layer. Bake for 15-20 minutes until crispy.

POTATO CHIPS

Steps:

• Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
• Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
• Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

OVEN-FRIED POTATO CHIPS

Steps:

• Preheat the oven and prepare the baking sheet: Preheat oven to 500°F (260°C). Grease 2 large baking sheets with non-stick cooking spray. Make sure you are using sturdy baking sheets, or a flat roasting pan that can take high heat. A standard cookie sheet may warp.
• Soak the potato slices, then pat dry: Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Drain, then pat the slices dry with paper towels.
• Put the slices on a baking sheet, then brush with butter: Arrange the sliced potatoes in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.
• Lower the temperature and bake: Put in the oven and lower the temp to 450°F (230°C). Bake until the edges are golden brown, about 12 to 15 minutes, depending on your particular oven.
• Sprinkle with salt and serve: Remove from the oven and sprinkle with salt to serve.

CRISPY OVEN-FRIED POTATOES

Steps:

• Gather the ingredients. Position the rack in the lower part of the oven. Preheat the oven to 450 F.
• Combine the oil and butter in a large, rimmed baking pan . Place the pan in the oven until the butter has melted.
• Peel the potatoes and cut them into 1-inch cubes or small wedges.
• Peel the onion and cut it in half. Cut each half into 4 chunks.
• Mince the garlic.
• Arrange the potatoes, onion chunks, and garlic in the pan, and stir lightly to coat with the butter and oil.
• Roast the potatoes in the preheated oven for about 1 hour, or until golden brown and crispy. Stir occasionally.
• Sprinkle with salt and pepper as desired.
• Toss the potatoes with the minced parsley just before serving. Serve as a side with your choice of protein and enjoy.

OVEN BAKED CRISPY POTATO ROUNDS

Steps:

• Cut russet potatoes into thin slices (see pictures for size)
• Cover a large baking sheet with parchment paper, cut to fit the size of the pan
• Place potato slices on the parchment paper
• Using a rubber brush, spread a thin layer of olive oil over both sides of the potato slices
• Combine salt, pepper, garlic powder, onion powder, cumin, and chili powder in a small cup or bowl
• sprinkle mixture evenly over potatoes, flipping potatoes, to cover both sides
• Bake at 450 degrees for 25-35 minutes, flipping halfway through, until crispy
• Serve with ketchup and enjoy!

OVEN-BAKED POTATO CRISPS

Steps:

• Preheat the oven to 375 degrees. Use a vegetable peeler to cut the potatoes into long, thin strips. Press between paper towels to dry. Place in large bowl and toss with the olive and chili oils.
• Oil 2 baking sheets well. Arrange as many potato strips as possible on the pans, keeping them in a single layer. Rotate the trays halfway through cooking if your oven heats unevenly. Bake until browned and crisp, about 10 minutes. Repeat until all of the strips are baked. Sprinkle with salt just before serving.

HOW TO MAKE SALTY, CRISPY SKINNED OVEN BAKED POTATOES

Steps:

• Preheat your oven to 400 °F.
• Pierce each potato 3-4 times with the tines of a fork.
• Coat each one well in canola oil, then sprinkle heavily with flaked sea salt all over. You need to get a good crust of salt. Place on a wire baking rack in the middle of a baking tray and place the potatoes on top.
• Bake in the oven for 60-75 minutes or until they are fork tender. Remove and cool slightly on the baking sheet.
• To serve, once they are warm cut a slit lengthwise down the top of the potato, not cutting to the very end however. Take your fingers and place on either side of the potato and push the ends in towards each other to "pop" the center open ( it will look like a restaurant potato now!)
• Serve with butter and pepper, or any and all toppings!

OVEN BAKED POTATO CHIPS

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Slice the potatoes into thin rounds using a sharp knife or a mandolin into 1/8" thickness. Use a paper towel to dry them really well.
• Transfer the potatoes to the baking sheet. Drizzle the olive oil on top and season with paprika, garlic powder, salt and pepper. Toss with your hands to combine.
• Arrange the sliced potatoes in a single layer on the baking sheet so they are not overlapping. Bake until crispy, about 20-25 minutes.

CRISPY OVEN BAKED POTATOES

Steps:

• Preheat oven to 450˚F.
• Line a baking sheet with foil and place a wire rack on top.
• Using a fork, poke the potato on all sides to create little holes. (The holed allow the steam to escape resulting in a fluffy potato.)
• Arrange the potatoes on the baking rack and brush with the melted butter or olive oil to coat.
• Sprinkle the potato generously with salt on all sides.
• Bake the potato for 40-45 minutes or until the potatoes are soft and will give a little when squeezed. If the potato is still hard, cook for an additional 5-10 minutes.
• Remove the potato from the oven and rest for 2-3 minutes.
• Using a paring knife, slice the top open lengthwise. Squeeze the potato between your thumb and forefinger to open it.
• Fluff the inside with a fork and serve immediately.

THE CRISPIEST OVEN-BAKED POTATOES | GUILT-FREE CRISPY POTATOES RECIPE

Steps:

• Cut the potatoes (skin on, washed & patted dry) into thin rounds that are 1/8 of an inch (.3175 cm) thick
• Add the sliced potatoes into a large bowl and fill with cold water, just enough to cover the potatoes
• After at least 30 minutes, drain the potatoes and rinse them under cold water, then place them over a dishcloth (in a single flat layer) and pat completely dry
• Line a baking tray with parchment paper, add the slices of potato, all in a single flat layer, then brush 1 tbsp (15 ml) olive oil over the slices of potato, making sure to brush them on both sides
• Then season (just on one side) with sea salt, black pepper, garlic powder and dried rosemary
• Add into a preheated oven (middle rack), bake + broil (bottom + top heat) option, 210 C - 410 F
• After about 40 minutes, remove the potatoes from the oven, let them rest at room temperature for 5 minutes, then transfer into a serving dish, enjoy!