Homemade Garlic and Olive Oil Baked Chips

Hope everyone is having a nice Monday. It has been so nice to have today off. I usually work in my dental office Monday’s but decided that I needed the day off! I had one of my last pilates training sessions last Thurs-Sunday and it was brutal. I am really excited to be almost completely official! I swear the upcoming practical exam is more stressful than my dental hygiene boards. There’s something so wrong with that!

So, onto the food….

I made these yummy chips this afternoon. They are a nice alternative to fried chips and are actually really easy. If you don’t have a mandolin or “v-slicer,” I highly recommend investing in one. For those of you who live in AZ, I got mine at Shars Kitchen store in Gilbert or you can find it online. It’s by Zyliss and costs about $45.00.

It took about 30 seconds to slice 2 large potatoes into thin potato chip slices. You could certainly use a sharp knife if you don’t have a mandolin. I pull mine out mostly to julienne and thinly slice vegetables, it comes in so handy. I love the silicone pastry brushes too, that I use in this recipe. You can pick them up for about $5.00 just about any where, I use them all the time.


If you ever feel like making your own chips, this a simple, easy recipe that’s really tasty too. Have a great week and have some chips!

Homemade Garlic and Olive Oil Baked Potato Chips

2 large russet potatoes, washed, not peeled
3 Tablespoons extra virgin olive oil
few small pinches Kosher salt
small pinch Lawry’s Garlic Salt

1. Preheat oven to 400 degrees F. With a mandolin on the thinnest blade or a sharp knife, slice potatoes into thin slices. Place sliced potatoes on paper towels to gently pat dry. With a pastry brush, very lightly brush the potatoes with extra virgin olive oil. Lightly sprinkle one side of the potatoes with kosher salt and garlic salt. Place seasoned side of potatoes down onto 2 large baking sheets that have been sprayed lightly with cooking spray then do the same to the unseasoned side. Place in oven and bake for 12 minutes. Remove and flip each potato. Bake for an additional 10-12 minutes or until golden brown. If you have one baking sheet on the bottom rack, it will brown a bit faster so watch closely.

2. Remove chips and place onto a cooling rack for 5-10 minutes to finish crisping, then serve.

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41 Responses
  1. Cookin' Canuck

    I absolutely love my mandoline – it makes short work of slicing potatoes. These baked chips look absolutely addictive.

  2. commercial microwaves

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  3. Jen @ How To: Simplify

    Baked, instead of fried, potato chips are delicious and so much healthier! I love this recipe!

  4. LilSis

    What’s not to love about these chips? Potatoes, garlic and olive oil happen to be some of my favorite ingredients! I’ll be trying these soon.

  5. Sophie

    thanks for sharing this recipe :). I was just telling my husband last weekend that I’d like to be able to make my own chips, I’m always trying to find ways of making things healthier and more affordable :D. I don’t eat fried chips, only baked, and I especially like that they’re made with olive oil! 🙂

  6. Karen

    Potato chips are my absolute weakness. I need to restrain myself. But since these are baked, maybe I could eat more?

    Good luck with your training! I enjoy Pilates but haven’t practiced it much lately.

  7. Tracy

    Those look amazing. I have that mandoline and I’ve only used it once. I think it’s scary. Maybe I’ll get brave and pull it out for this recipe!

  8. Chuck

    Jenny, those chips look fantastic, crispy, tasty and delicious! I need to make a big bowl of them. Very nice!

  9. Peter M

    Yep, these baked chips are so god an not fried!

    If I didn’t have to make so many batches…I’d give up frying all together.

  10. RecipeGirl

    I do need a mandoline!

    Hey, stop by my blog for a little award that I’ve bestowed upon you 🙂

  11. Hillary

    That’s it – when passover is over, I’m making my own chips! Those look mesmerizingly delicious.

  12. Jenny

    If you are type A personality, the mandolin is a must have, beautifully perfect!

    Thanks Erin,
    Check the mandolin’s out, I don’t think you’d be sorry if you bought one.

    Here’s the link to that cookie. http://pickypalate.blogspot.com/2008/03/new-chocolate-chip-cookies-on-block.htmlyou

    In the future, you can go to my labels and click on cookies or can scroll down to the very bottom of my blog and keep hitting older posts until you find the recipe you are looking for. Enjoy!

  13. Rob & Lisa Lamb Blog

    Jenny – I finally bought coconut oil, and I am trying to find your original choc. chip cookie post using the oil. I can’t find it – help! Also – I really enjoy your blog, good work!

  14. Erin

    Yummy! I wish I had a handful right now. What a great snack. I definitely need to invest in a mandolin of my own posthaste 🙂

  15. cakewardrobe

    These look so perfect! I think for the perfectionist type A personality that I have, I may need to get a mandolin slicer!

  16. Jenny

    Thanks Emiline,
    With your collection of aerobics tapes, you could start your own gym!

    Thanks for the tip Kimmy, it’s good to know that the coconut oil can be in liquid form when making cookies. I always thought it needed to be the consistency of softened butter. Glad the coconut oil pro is here!

  17. Kim A

    I do have to say these were yummy, thanks for the taste test! Regarding the coconut oil question…it doesn’t matter if it’s totally liquid, because it’ll harden right back up when it gets colder than 76 degrees:D I always melted mine totally if it wasn’t already.

  18. Emiline

    Mmm, I love chips. These look great, and they’re so much healthier than the bagged version.

    Congrats on almost finishing your pilates training. I think that would be cool to teach a workout class. Actually, I’m really interested in doing that. Remember all of those aerobics tapes that I have?

  19. Jenny

    Thanks Steph,
    I agree, homemade ones are much better.

    Yum Bonnie,
    I bet those homemade chips from Mexico were delicious! When I used the coconut oil for my cookies, it was inbetween solid and liquid. I would just stick the amount you are going to use in the fridge for a little bit, so it’s not fully liquid.

    Hi Patsy,
    You’ll definitely get your money’s worth if you splurge on the mandolin, it’s very handy and saves a lot of time. On the Zyliss model it has a safe gaurd so you can’t slice your finger. I too was always nervous about that.

    Hi Nicole,
    It would probably take quite a while to slice the potatoes with a knife. I’d get too impatient for sure. If you have a Ross or Marshalls close by, check in their kitchen area, sometimes I see these there for like $10. You never know.

  20. nicole

    Yes they do look delicious. I’m going to have to buy one of those slicers. I don’t think I have enough time to slice them that thin.

  21. Patsyk

    Those look incredibly crispy and delicious! I may have to invest in a mandoline… they kind of scare me with how sharp they are though.

  22. Bonnie

    I grew up in Mexico and we used to eat at a little restaurant that made home-made baked chips. I absolutely LOVED them. I’ll try these and hopefully bring back a memory or two. Question? When you use the coconut oil in your cookie recipes do you use it solid or melted? Now that it’s warmer, mine is liquid. Does it make a difference?

  23. Steph

    These sound absolutely delicious! I love baked chips and I think they are much better homemade as opposed to store bought. Beautiful new layout!

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