This is a nice version of healthier than from the store chips. I just made a test batch and found that vinegar creates a crunchier chip and you get all the flavor from the vinegar.
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Units: US | Metric
- 2 red potatoes (or sweet potatoes or rutabega or beets or turnip or carrot or whatever root veggie you would like to)
- 1 tablespoon olive oil (Or VINEGAR -preferably in kitchen sprayer if not use a silicone brush to apply)
- 2 tablespoons dill, fresh, minced (or thyme or rosemary...reduce to 2tsp if dry)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1Preheat oven to 450°F.
- 2Cut potatoes into VERY (less than 1/8" inch -- construction paper to cardboard) thin slices. Pat dry. Use a cotton kitchen towel and save a tree.
- 3Arrange in a single layer on silpat lined sheets (or coat w/oil).
- 4Combine spices in a small bowl.
- 5Bake for about 5 minutes. If doing 2 sheets in the same oven, you will probably have to rotate them.
- 6Spray with olive oil or vinegar. If you don't have one of those pump sprayers then just use a silicone brush to "paint" it on.
- 7Sprinkle spices on slices.
- 8Bake 5-10 more minutes or until golden brown.
- 9Cool on baking sheets. I find that loosening them with a thin spatula upside down is a good idea. Don't use tongs, they will crumble as you go.
- 10Serve with sour cream or a nice dip.
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Nutritional Facts for Herbed Chips
Serving Size: 1 (112 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 105.9
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 455.5 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 1.9 g
- Sugars 1.3 g
- Protein 2.0 g