Homemade Potato Chips

When I was a kid, my siblings and I didn’t eat junk food very often. But we did occasionally take a bag of Pringles or Doritos to school. I have to admit, they were tasty!

While store-bought potato chips are convenient, they are also full of empty calories, tons of salt and rancid oils.

Why not spend some time on a Sunday afternoon making homemade potato chips for the kids? All it takes is a mandolin or the slicing blade on a Cuisinart or KitchenAid food processor.

These delicious chips are very simple and nutritious, and you can mix and match your favorite varieties of potatoes. In this batch, we used Russet potatoes, Garnet sweet potatoes, Hannah sweet potatoes and Stokes Purple sweet potatoes. We also added olive oil, Himalayan salt and some onion powder.

We made ours in a dehydrator at 145°F for 2-3 hours, which meant that we placed the raw chips on a dehydrator rack.

But you could bake them in an oven as well, using a baking rack and some parchment paper. Preheat the oven to 400°F and bake for 20 minutes or until crispy, turning them over about halfway through.

While there are several healthy store-bought options, (Boulder® Canyon Kettle Cooked Potato Chips made with Avocado Oil is one option), the best and most fun option of all is to make your own.

Tell us how yours come out!