I did some online searching for a remedy to my craving that wouldn't have a billion calories. I found three different recipes for baked potato chips that sounded promising.
After trying all three (and immediately tossing all three into the garbage), I decided to make up my own version. I must say I'm quite pleased with it.
Not only does this little recipe completely satisfy my "crunchy chip craving" but the ENTIRE RECIPE only has one tablespoon of olive oil!!
Baking time is important. One of the recipes I tried (and threw away) called for 2 hours at 200°F. That produced a dull, leathery piece of potato. I even let it cook an extra HOUR and it was still leathery...yuck. Another recipe called for 18 minutes at 400°F which produced a crisp but burnt taste...yuck again.
So I decided to try Yukon gold potatoes. How long you bake them will depend on how thick you sliced your potatoes and how hot your oven runs. I baked mine in a 375°F electric oven for 22 minutes, flipping them over half way through the baking time....just right.
These chips are meant to be eaten right away because they are not meant to be stored like a commercial potato chip. There are small "non-crunch" parts on the chips that would not store well.
I hope you will try these. They have a WONDERFUL flavor and a fantastic, salty crunch!!!
NOTE: Watch the chips closely the last couple of minutes because once they start to turn golden, they darken quickly.