Go back Print

Oven-fried Potato Chips: You can have your potato chips and eat light too!

6 servings / 40 min

Prep 10 min / Cook 30 min

Photo & Recipe courtesy of: Heart & Stroke

INGREDIENTS

  • Canola cooking spray
  • 1 lb (500g) red potatoes, washed well (about 3 medium potatoes)
  • 1 1/2 tbsp (20 mL) canola oil
  • 2 tsp (10 mL) your choice of sodium-free herb blend

DIRECTIONS

  1. Preheat the oven to 425 °F (220 °C). Line baking sheet with foil or parchment paper and coat with canola cooking spray for easier cleanup.
  2. Using a large, sharp, non-serrated knife cut the potatoes into very thin slices, about 1/8 inch (0.3 cm).
  3. Place the potato slices and canola oil in large resealable bag; seal the bag and toss to coat well.
  4. Open bag and spread the potato slices evenly on the prepared pan. Sprinkle with herbs, if desired.
  5. Bake for about 15 minutes, then flip with spatula and bake for another 10-15 minutes or until golden brown.

NUTRITIONAL INFO
per serving (1 of 6)

  1. Preheat the oven to 425 °F (220 °C). Line baking sheet with foil or parchment paper and coat with canola cooking spray for easier cleanup.
  2. Using a large, sharp, non-serrated knife cut the potatoes into very thin slices, about 1/8 inch (0.3 cm).
  3. Place the potato slices and canola oil in large resealable bag; seal the bag and toss to coat well.
  4. Open bag and spread the potato slices evenly on the prepared pan. Sprinkle with herbs, if desired.
  5. Bake for about 15 minutes, then flip with spatula and bake for another 10-15 minutes or until golden brown.