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Oven-fried potato chips

You can have your potato chips and eat light too!
Recipe and photo provided by
Bowl filled with oven baked potato chips
6 servings / 40 min

Prep 10 min / Cook 30 min

  • 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
  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)
  • Calories: 80
  • Protein: 2 g
  • Total Fat: 3.5 g
    Saturated Fat: 0 g
    Cholesterol: 0 mg
  • Carbohydrates: 13 g
    Fibre: 2 g
    Sugars: 2 g
    Added sugars: 0 g
  • Sodium: 0 mg
  • Potassium: 0 mg
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