Ovenbaked Purple Potato Chips Recipes
"CRABBY" POTATO CHIPS
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 200 degrees F.
- Spread the potato chips onto a baking sheet or ovenproof serving platter and bake to warm the chips, about 5 minutes. Sprinkle a light layer of the crab boil seasoning evenly over the chips. Serve warm.
BAKED POTATO CHIPS
Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 6
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.
OVENBAKED PURPLE POTATO CHIPS
Steps:
- Preheat oven to 400 degrees F. Mix oil, salt, sugar, cayenne pepper and lime juice in large bowl. Add to potatoes and toss to coat. Arrange potatoes in single layer on baking sheets. Bake until potatoes begin to brown on bottom, about 15 minutes. Turn potatoes over and bake until crisp and brown, about 20 minutes. Sprinkle with additional salt if necessary.
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- Arrange potato slices in a single layer on a wire baking rack on top of a lined baking sheet. Bake 12-15 minutes. (If you have a baking rack, you don’t need to flip your chips! But, if you’re baking your chips on a baking sheet without a wire rack, it’s best to flip them halfway through.)
- Remove from oven when crispy and curling at the edges. Sprinkle with additional salt if necessary.
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- Using a mandolin or a sharp knife, slice the sweet potatoes very thinly (keep the skins on!). Make sure the slices are uniform.
- Toss the sweet potato slices with the olive oil and sprinkle with salt and cayenne pepper. Lay out the potato slices in a single layer on a large baking sheet. Try not to overlap the slices. Bake for 20 to 25 minutes (checking halfway) and flipping the potatoes to the other side. Cook longer if the potatoes are not golden-brown around the edges.
- Remove from the oven and let stand for about 10 minutes to finish crisping up. Serve immediately!
SMOKY OVEN-BAKED POTATO CHIPS RECIPE | MYRECIPES
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Servings 6Total Time 40 mins
- Using a mandolin slicer or sharp knife, slice potatoes into 1/8-inch-thick rounds. Pat dry on layers of paper towels to absorb as much moisture as possible.
- Toss potato slices with oil in a large bowl, then toss with smoked paprika, 1/2 teaspoon salt, and pepper; arrange in a single layer on baking sheets.
- Bake until browned and potato edges lift slightly from baking sheets, 20-25 minutes. Remove from oven and sprinkle with remaining 1/4 teaspoon salt.
HOMEMADE POTATO CHIPS (OVEN-BAKED) - BOWL OF DELICIOUS
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Estimated Reading Time 7 mins
- In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
- Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (this is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
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- Slice potatoes with a mandolin. You will want to have your potatoes cut as evenly and thinly as possible. In a bowl, mix together the coconut oil and the sliced potatoes. You just want to lightly coat the potatoes. Place the potato slices in a single layer on the baking sheet. Sprinkle with salt.
- Bake for 35-45 minutes flipping the potatoes once or twice throughout baking. Make sure to keep an eye on the potatoes and remove any potatoes that are crisp. Bake until the edges of the potatoes are curled and the potatoes are just barely crisp. Let cool for 5-10 minutes.
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- Preheat oven to 400°F. Put potatoes in a large bowl and sprinkle with sea salt, black pepper, garlic powder and paprika. Drizzle with olive oil and toss to coat.
- Spread the purple sweet potatoes in a single layer on a baking tray covered with baking paper. Make sure the potatoes aren't overcrowded, otherwise they will stick together and won't crisp up. Bake the potatoes in the oven for about 30-40 minutes.
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- In a small saucepan, heat oil, garlic, thyme, and oregano over medium-low heat for 15 minutes. If garlic starts to bubble, turn heat to low. Remove from heat. Let stand at room temperature until cool. Remove garlic and herb sprigs from the oil. Set aside 2 tablespoons of the oil. (Store the remaining oil in an airtight container in the refrigerator for up to 1 week and use in place of olive oil in recipes.)
- Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper; brush paper with some of the 2 tablespoons herb-infused oil. Scrub potatoes. Use a mandoline to slice potatoes 1/8 inch thick. Arrange russet potato slices in a single layer on one of the prepared baking sheets; arrange sweet potato slices in a single layer on the other prepared sheet. Brush tops of potato slices with the remainder of the 2 tablespoons herb-infused oil.
- Bake potatoes, one sheet at a time, for 24 to 26 minutes or until potatoes are golden brown, turning potato slices once halfway through baking. Check potatoes often during the last 2 to 3 minutes of baking since they will brown at different rates. Transfer any potato slices that are nicely browned to a clean piece of parchment paper on the counter. Sprinkle lightly with salt. Serve immediately.
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