Healthy Baked Thick-Cut Potato Chips

Here are my beautiful, handmade thick-cut baked potato chips.

This is all you need for this recipe...

Ingredients:
Potatoes
Olive Oil
Corn Starch

Slice the potatoes about 1/8" thick, trying to get as even a cut as possible. Toss and coat with olive oil. Sprinkle a little corn start and toss. Repeat until the potatoes get a matte look.

You will be baking for...
10 min ea side
@ 375 degrees
BUT this may vary on how thick you cut your potatoes and personal taste.

Line potatoes up on baking sheet and bake for 10 minutes. Flip them over and bake for another 10.

Put baked potatoes into bowl, sprinkle some salt and pepper and toss. If they are too oily, place on a paper towel to cool.

Serve plain, with ketchup or your favorite dipping sauce.

Detailed Instructions:

First, slice your potatoes. I liked them somewhat on the thick side.  It is tough to get a good slice. It helps to have a nice sharp knife and a little practice.

I think I'm getting a little better at this... except for that one right in the middle. That's ok, I enjoy some burnt edges, personally.

If they are uneven thicknesses, they will cook at different rates. If you are just starting out and have a lot of variance in thickness, just make sure you group your thick and thin together. The thinner will cook faster and you can either use a separate pan or just group them together on the pan.

After slicing, you can transfer the potatoes to a nice mixing bowl.

Then you coat the sliced potatoes with olive oil and sprinkle them with some corstarch, stir it up, sprinkle a little more cornstarch, if needed.

I use my USA Pans 13 x 18 Inch 1 Lb Aluminized Steel Jellyroll Pan with Americoat to bake these on. They are non-stick and made in the USA!!

You can see that I didn't cook this batch quite as long as the first batch (see the top pic)

These were for my toddler. I prefer them burnt! Yum!