• I sprinkled them with Trader Joe’s Ketchup Seasoning and it reminded me of Simba Tomato Sauce Chips from South Africa and my hubby of Old Dutch Ketchup Chips from Canada.
Growing up in South Africa, we would go to the Doll House Roadhouse in the wee hours of the morning—after the jol (“good time”)—and eat hot, salty “slap chips” (Afrikaans for “soft”), doused in vinegar.
My friend, Sheryl, taught me to put the slap chips right into your Greek Salad—believe it or not it’s amazing! I could sure go for one of those right now!
These potato chips give you the same fix (well… almost) but with a healthy twist.
For years I was intimidated by the mandoline and sliced these by hand. I can’t believe how much time I wasted!
Using a mandoline slicer is SO easy, and then you just pop it in the dishwasher. Couldn’t be simpler. Just be VERY CAREFUL and for goodness sake do not cut yourself!
It does come with a part with teeth that you stick into whatever you’re slicing, but I find it annoying when the potato keeps slipping off.
I personally prefer to buy more potatoes than necessary, so I don’t have to get close enough to the end to worry about making a “finger fry!”
For your first time, buy an extra potato in case you need some practice getting even slices. If your slices aren’t uniform they won’t cook evenly and some might burn.
If you cut them too thick they will be soggy but if they’re too thin they will burn. I think for these chips 3.0 mm/1/8-inch is best.
I’ve tried to cook these ahead of time and if I leave them on the pan they turn black—not pretty! If you have any idea why I’d love to hear from you!
You can soak the peeled, whole potatoes in ice water for convenience until ready to cut/slice.
I used to soak the slices and then have to dry them with paper towels, but I don’t think it’s necessary and takes too much time and makes a mess.
Enjoy them with Bun-less Turkey burgers >>
Oven Baked Potato Chips
- Potato Peeler
- Mandolin Slicer
- 2 Baking Sheets
- Heavy Foil
- 2 large russet potatoes washed and scrubbed
- canola oil spray
- kosher or sea salt
- Trader Joe's Pink Himalayan Sea Salt optional for finishing
- Trader Joe's Ketchup Seasoning Salt optional for finishing
- white vinegar or malt vinegar for serving recommended: Heinz Distilled White Vinegar
- Preheat the oven to 400°F/200°C CONVECTION or 425°F/220°C REGULAR.
- Cover two baking sheets with heavy foil. Spray evenly with canola oil spray. (Not too much or the chips will be greasy)
- Peel and rinse potatoes. Tip: For convenience you can soak the peeled potatoes (or the potato slices) in ice water until ready to bake them. Dry well with paper towels.
- Slice in half with a sharp knife across the width.
- Set the Mandoline Slicer to 3mm or 1/8-inch. Place the cut side of each potato against the mandoline and apply even pressure to make uniform slices.
- Press down firmly and quickly and make sure there is plenty of room underneath for the slices to come out, removing them as they pile up.
- Place in a single layer on prepared baking sheets.
- Spray the tops of the slices lightly with canola spray and sprinkle evenly with kosher or sea salt.
- Bake for 20 - 25 minutes on the middle and top shelves (or just below the middle and upper third of oven is best), turning pans around and switching shelves after about 15 minutes. Check frequently because they burn easily.
- Sprinkle with finishing salt to taste and serve immediately with vinegar.