Now you can make baked potato chips in the comforts of your home without the excess calories. While these are in the oven, watch carefully…they can go from perfectly crisp to burnt black in no time. Since I made this recipe a few days, I have made so many batches for my family, only to watch them disappear in seconds. The cheesy flavor is always a hit; I love the additional flavor.
2 potatoes, unpeeled and thinly sliced
1 tbsp olive oil
2 tsp nutritional yeast flakes
½ tsp onion powder
¼ tsp garlic powder
¼ tsp paprika
½ tsp sea salt
Preheat oven to 425 degrees. Line 2 baking sheets with oiled parchment paper, set aside.
Wash potatoes and slice thinly using a sharp knife or mandoline slicer. Place potato slices in a bowl of cold water for 30 minutes (to remove some of the starches). Drain potatoes and dry thoroughly between paper towels, place in a large bowl. In a small bowl combine, olive oil, nutritional yeast flakes, onion powder, garlic powder, paprika and sea salt. Coat potato slices with seasonings and place on baking sheet. Bake for 30 minutes. Some of the potato slices may be bigger than others, and won’t cook for the same amount of time so check on your chips and remove chips that are done. Every oven is different; I can’t pinpoint the time so keep a close eye.
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