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Baked Fingerling Potato Crisps

Servings: 2

Who says potato chips need to be fried? These baked ones are super-crisp and satisfying, on their own or mixed with baked beet chips for a bit of color and variety.


  • 2 small fingerling potatoes, scrubbed (don’t peel)
  • 2 Tbs. canola oil
  • Kosher salt


  • Heat the oven to 350°F. Line a heavy-duty baking sheet with a silicone baking mat or parchment.
  • Cut the potatoes into 1/16- to 1/8-inch-thick slices.  In a large bowl, toss the potato slices with the oil to coat evenly. Season with salt and toss to coat. Arrange the potato slices on the prepared baking sheet so they’re not touching (use a second baking sheet if necessary).
  • Bake until the potatoes are crisp and golden brown, about 20 to 25 minutes.  Let cool on the baking sheet to room temperature, then store in an airtight container for up to 2 days.


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