crunchy potato chips

Okay, seriously, who doesn’t like potato chips? Left to my own devices, I could inhale an entire bagful in one sitting. However, your average store-bought bag of chips is laden with saturated fat and calories, and while I don’t want to deprive my kids of this classic treat, I certainly want to keep them away from bad fats and mega-doses of sodium. Sure, most chip makers offer “healthy” versions, but why spend the extra money on store-bought chips when you can make even better ones for a mere fraction of the price?

I’ve been making these baked “potato chips” for my husband and me for years. You can use almost any kind of potato (the sweet potato version is amazing and loaded with vitamins and minerals). They take only minutes to prepare and are a healthful and fantastic snack for your kids’ lunch boxes.

Makes 2 to 3 cups of chips

2 russet, Idaho, or sweet potatoes, unpeeled

1 tablespoon vegetable oil

Salt, to taste

Cooking spray

1. Preheat the oven to 400°F.

2. Slice the potatoes into ⅛-inch-thick “chips” using a knife or a mandoline.

3. Combine the potatoes, oil, and salt in a bowl or re-sealable bag and toss to coat.

4. Spray 2 baking sheets with a thin coating of cooking spray and spread the potatoes in a single layer.

5. Bake for 15 to 20 minutes, or until the chips start to turn golden. Flip the chips and bake for 15 minutes more (some of the chips may turn golden before others, so keep an eye on them and remove them as they crisp).

See the photograph for this recipe.