Hey everyone! I’m so excited about today’s post because it’s something I’ve never made before! I’ve seen things all over pinterest about carrot chips and zuchinni chips, and I decided, hey, why not try old fashioned potato chips! There are a thousand recipes out there for potato chips so, in order to be original, I didn’t look up any recipes. I just made them. If this is similar to a recipe out there then, hey, great minds think alike!
What I love about these chips are the ingredients. No dried potatoes. No canola oil. No cornstarch or anything like that. Simply a potato and spices. You also get more chips for the same amount of calories as a single serving bag of baked potato chips. It’s a win-win!
Baked Asiago Potato Chips
Servings: 2 (half of the batch per serving)
Amount per serving: 135 calories- 12g carbs- 9g fat- 4g protein- 1g sugar
- 1 russet potato
- ½ tsp garlic powder
- ½ tsp onion salt
- 2 tbs shredded asiago cheese (if you decide to omit this ingredient, I would recommend adding sea salt. This will change the calorie content to 108 calories per serving)
- 1 tbs olive oil
- Preheat the oven to 350 degrees.
- Cut off the rounded ends of your potato (you end up really using about 80% of the potato) and then slice it into thin slices. You should be able to almost see through the potato slices.
- Toss the slices in the tbs of olive oil. Then toss them in the garlic powder and onion salt.
- Place the slices on a greased baking sheet so they are separate 9I had to use 2 sheets)
- Sprinkle on the Asiago.
- Cook for 10-15 minute or until they are crunchy (you’ll be able to tell—they get bubbly). Don’t worry if they’re a little brown! That just means they’re crunchy!
- Take them out and enjoy!!
As an edit to this post: I would not recommend leaving these out to save for later. If you make a batch, eat them within a couple of hours or they get less crunchy :)