The only essential ingredient for making these super crispy fat-free potato chips, is boiled potatoes; then you’ll need spices to taste and salt.
There are no fats, like oil or butter, not even to grease the baking tray, and they bake in the oven in just a few minutes.
And let me tell you something else, they are fun to make and, above all, you can’t stop at just one!
You can also bake several trays at once if the oven is fan-forced, but the fundamental thing is that we can finally indulge once more because compared to industrial ones, these are healthy!
I had been thinking about making them for a while, but since in a few days there will be a local festivity in my city, and I will be hosting several kids at home, I am trying out many quick and tasty recipes to prepare, and I have already made these several times!
Do you want to try them?
So let’s head to the kitchen, grab some nice potatoes, and let’s bake some fat-free potato chips.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Oven
- Cuisine: Healthy
- Seasonality: All Seasons
- Energy 134.75 (Kcal)
- Carbohydrates 30.61 (g) of which sugars 1.44 (g)
- Proteins 3.59 (g)
- Fat 0.16 (g) of which saturated 0.04 (g)of which unsaturated 0.08 (g)
- Fibers 3.68 (g)
- Sodium 10.50 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.35 oz potatoes
- fine salt (to taste)
- spices (to taste)
Tools
- Glass
- Baking Trays
Steps
Boil the potatoes in your preferred way; in the pressure cooker, it takes 4 minutes from the whistle
– Boil the potatoes in boiling water after peeling and cutting them into large chunks. The cooking time varies with the size of the cut, but generally, 10 minutes is sufficient.
– Drain the potatoes, mash them with a fork while they are still hot, and season to taste with salt, pepper (if you like), and the chosen spices (sweet or hot paprika, roast mix, chili, rosemary..)
. Knead and form a compact ball.
– Line the baking trays with parchment paper and take small pieces a little smaller than a walnut, rounding them with your hands. Place them on the trays, and each time, put a piece of parchment paper on the ball.
– Press down with the glass and remove the parchment paper.
– Bake in a hot oven at 375°F for about 15 minutes. The edges should color. Turn off the oven and let them dry with the door open.
