Ingredients
Scale
- 2 medium potatoes, scrubbed and sliced thinly
- 1 tablespoon vegetable oil (*see notes)
- 2 teaspoons nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon brown sugar
- 1/8 teaspoon cayenne pepper (*optional)
Instructions
- Preheat oven to 400˚ F. Prepare baking sheet with parchment paper – I lightly brush the parchment paper with oil.
- Scrub and slice as thinly as possible. Dry slices using a paper towel. Toss potatoes in oil and set aside.
- Seasoning – combine nutritional yeast, smoked paprika, onion powder, garlic powder, sugar, cayenne (if using), and black pepper in a small bowl. Stir to mix all together.
- Toss potatoes with seasoning mix and spread in a single layer on the baking sheet. Bake for 25-30 minutes – depending on thickness. Turn over halfway through and rotate pans in the oven. Remove any chips that look done.
- Transfer to a baking rack – they’ll crisp up even more!
Notes
*For the oil I’ve used canola oil and/or grapeseed oil. Avocado oil would work well too. I reserve olive oil for my salad dressings.
*Mandolines adjust to what thickness you’d like them cut. For ‘chips’ you do want them quite thin and not too thick. The key is watching them in the oven – I put 25-30 minutes, but definitely keep a watch on them. I may or may not have burned a batch trialing these out!
*Sadly, these chips do not stay crisp. I’ve stored them in an airtight container and maybe it’s just the humidity here in Florida (or that there are no preservatives) they tasted soggy the next day. So only make what you’ll eat that day!
- Prep Time: 5
- Cook Time: 25
- Category: Snacks