Homemade Baked Potato Chips

Yes, the  calories are for the whole batch. I think in this case the serving size depends from person to person :). 

The potatoes are boiled to lower starch level and to give them a better flavor and texture. Hope you liked them if you already tried this recipe. 

I was  not necessarily trying to make chips with no oil, i was trying not to fry them in deep oil, and yes to avoid preservatives. 3 tbsp of oil is around 360 calories,(not over 400 ) but you can add less or none if that pleases you more. This recipe is more about the technique, the fact that it is important to boil them for few minutes and only then to bake them.  They should be good with no oil too, didn't;t try yet, I am not so afraid about oil in general, if used with moderation. If you try them with noi oil , before me, let me know, I am curious how they are:)

Yes, after the potatoes cool they get the texture of chip more, actually they get pretty crispy. Also is important for the slices not to be too thick either.  Thank you for letting me know you cooked them with no oil. Good to know you can do either way. 

I don't think you necessarily did something wrong, maybe the slices were too thin, or the water was boiling too hard, or the potatoes were not the right ones. I use red potatoes, that are not breaking, and keep their shape better. 

Let me know how they turned for you. 

I am glad you discovered this recipe, hope they will turn right for you, let me know. :)

Thanks for trying the recipe, sorry it didn't go perfectly for you. I haven't made them for a while now, but as I remember they get crisp while they cool, don't serve them right after you take them from the oven, they need to rest for few minutes and they get crispy. Don't cover them with plastic. Another thing is the thickness of the potato slices, around 1/8 inch (about 3 mm) works well, if too thick they might not get crispy.  Hope this helps.

This sounds like a great idea. Will definitely try next time I do potato chips. Thank you for your comment. 

sorry for the late answer.. just noticed I missed giving a reply to your question .. really sorry about that:)  .. I used my chili jam -  recipe here:  http://www.homecookingadventure.com/recipes/chilli-jam

Never tried, but if you grease well the baking sheet it may work. Let me know if you try it out :)

Well.. I am doing these chips pretty often, as my daughters are really enjoying them,  and from what I have noticed I can tell you that they don't work well with all kind of potatoes, also it is important to be cut as equal as possible, some may be done earlier and need to remove them before others, so you will need to keep an eye on them so some don't get burned. Also it is important to let them cool completely after removing from the oven to get them hard, otherwise they will be soft. Hope this helps, let me know if any other questions. Wish you a Happy New Year.

Yes// they should never  turn mushy ... just boil them for no more than 3 minutes, so they don't cook entirely, and don't boil at high temperature... if you do these steps they shouldn't turn mushy.. hope you will try them out and let me know if any other questions :)

I didn't have the chance to store them.. they really get eaten the same day .. I just left them on the countertop covered with a napkin that day, but were all gone by the end of the day.

Thank you Dandy for your comment:) I am so glad they turned right for you. Good tips here.

Well.. we've never had the chance to reheat them.. as they are all done in a matter of minutes :) I am not sure..

I am really glad to hear that Kara.. hope you enjoyed them.. I remember I used to do a lot of baking at 13 as well:)

It's important to use red potatoes.. not the white ones.. and next time cook for only 3 minutes as mentioned..

Happy to hear that:) boiling them a bit helps get a more crispy texture.. glad they worked for you