I had a big bag of these that were literally dying to be eaten the other night so out came our trusty ol’ mandoline slicer! I usually don’t peel off the skins (extra fiber!) but since these were like I said, about to go under…
We also had a bag of kale (Trader Joe’s conveniently sells it pre-cut), so why not make it a chip nite? The kids were having (TJ’s no-nitrate) chicken hot dogs for dinner, and what would go better with hot dogs than some good ol’ crispy crunchity chips along side them? (Is it just me or do we seem to be just a little obsessed with TJ’s here?)
*Side note: since ketchup has so much unnecessary sugar in it, I always serve their hot dogs with pureed carrots or sweet potatoes instead, and they finish it off with a spoon. Sauce and a veggie serving in one- score! (Unlike their PAPA. “Ummm…would you like some fries with that ketchup?”)
We never give the kids “real” potato chips (the bad kind), they are strictly reserved for S. In fact, whenever the kids see bags of them in the store, they refer to them as, “Papa’s snack!” Oh Papa. 😛 These “chips” are so healthy, they get to eat as many as they want! And they LOVE them. They DEVOUR them. ALL. UP. (Oh. And btw, S? The potato chip connoisseur? LOVES these chips too! “Papa! Stop eating all of them!!!”)
When we do chip nite, we DO chip nite. Thank the good Lord for my dual ovens! (I LOVE having 2 ovens and absolutely COULD NOT live with just one. How else could I feed my “starving” family? :P) We had a total of four trays of potatoes and two kale ones!
Here they are getting nice and crispy!
This recipe is not only tasty and healthy, but a cinch to make! You can easily use sweet potatoes here, or play around with the seasonings if you like too. Whatever your taste buds are calling for!
Crispy Baked Potato Chips
Medium- sized potatoes with skins left on (we used Russet)
Salt and pepper to taste
Directions: Slice potatoes to about 1/8″ thickness. Spray baking sheet with cooking spray. Spread out sliced potatoes on a single layer on sheet, then spray the tops of the potatoes with cooking spray. Sprinkle with seasonings. (I season them just a little here then add a bit more after baking if needed.)
Bake at 425 for about 15 minutes then check your oven. Remove chips that are browning, then keep baking, but keep an eye on them- you don’t want to lose one precious chip to burning now! It should take about 20 minutes or so to cook completely depending on your oven. Let them cool for as long as little hungry mouths can wait, then muncha muncha muncha!
Our 3 pups literally cannot stuff their faces with these fast enough. Hp’s classic “argh!” eating face of course.
Don’t you think Hp & Bf look very much alike in this picture? Bf squatting on the tile floor.
They get a kick outta the “connected” chips…Hp discovered Mickey ears!
Don’t they look rather pretty? Like stained glass.
Who needs store-bought when you can have a whole bowl of THESE?
Crispy Baked Kale Chips
If you haven’t tried these yet, you are missing out (and where have you been?!?)! They have been all over the internet for quite some time now, and baking chips is a most popular way to get kids (and adults) to eat kale! I love the idea of using the leftover bits and crumbs as a topping for popcorn too- especially since we eat it EVERY night.
A big bunch of kale
Sea salt, to taste
Preheat oven to 325°F. Rinse and dry the kale, then remove the stems and tough center ribs. (Chop into pieces if using whole kale). Toss with olive oil in a large bowl until just coated, then sprinkle with salt. Spread out on a large baking sheet lined with parchment paper like I do for easy clean-up, (or not). Bake for 10 to 15 minutes, or until crisp. Watch yo’ oven!
Do yourself a favor, bake some crispity potatoes and crunchity kale and go have chip nite tonight baby! You’ll be glad you diiiiiiid!