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Baked Asiago Potato Chips

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


  1. Preheat the oven to 350 degrees.
  2. 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.Image
  3. Toss the slices in the tbs of olive oil. Then toss them in the garlic powder and onion salt.Image
  4. Place the slices on a greased baking sheet so they are separate 9I had to use 2 sheets)
  5. Sprinkle on the Asiago.Image
  6. 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!
  7. 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 :)

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