Spiced Potato Chips

  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

I love this way to prepare potatoes because it sort of tastes like chips but they are a bit thicker so it totally counts as a side dish. Growing up, my mom always used to make these as a side to lamb chops or steak even though they would be great with almost anything. They’re also perfect on their own as a snack or as a base for an appetizer such as our crostinis. Ditch the bread and replace it with these potatoes. I use a mandolin for slicing these because it keeps them consistent and is quick. You could also slice them in a food processor with the slicer attachment or by hand. I prefer to use yellow waxy potatoes such as Yukon gold but you can use minis, purple, red skinned etc.


  • 4-5 large potatoes. Look for ones that are similar size and uniform shape. I usually buy 3/4 of a potato per person but because these are so addictive and easy to just keep eating like potato chips make an extra one! If the potatoes are really small buy 1 – 1 ½ per person.
  • 2 Tbsp oil
  • 1 tsp smoked sweet paprika
  • 2 tsp dehydrated roasted garlic flakes or garlic powder
  • 1 tsp old bay seasoning


Step 1

Preheat oven to 350F.

Step 2

Slice potatoes about 1/8th inch thick, (thicker than potato chips).

Step 3

Place on a parchment lined baking sheet in a single layer. It's ok for some to overlap but that area won’t get crispy (but will still be delicious).

Step 4

Drizzle with oil and sprinkle on seasonings.

Step 5

Bake in oven for about 35 minutes.

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