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Baked Chips

Say goodbye to greasy fingers and hello to healthy chips.

0 1698 28 May, 2014 Cook
Baked Chips

Photo by Rafi Letzer

We want chips that crunch — chips that sound as good as they taste. When it comes to baked chips, low and slow is the way to go to ensure maximum crunch and minimal chew.

Apple chips

Total Time: 2 hours

Servings: 1

Ingredients:
2 Golden Delicious apples
1 tablespoon cinnamon
1 tablespoon sugar

Directions:
1. Slice apples horizontally as thinly as possible (use mandolin if you have one).
2. Lay slices on baking sheet with little overlap.
3. Combine sugar and cinnamon, and sprinkle over both sides of apple slices.
4. Bake for two hours at 250˚F, flipping them over halfway through.
5. Let chips crisp as they cool.

Sweet potato chips

Total Time: 2 hours

Servings: 1

Ingredients:
2 sweet potatoes
1 tablespoon olive oil
1-2 teaspoons salt
Sprinkle of cinnamon or cumin
(optional)

Directions:
1. Slice sweet potatoes as thinly as possible (use mandolin if you have one).
2. Lay slices on baking sheet with little overlap.
3. Drizzle slices with olive oil and sprinkle with salt.
4. Sprinkle slices with cinnamon for sweeter chips, or use cumin for spiced chips.
5. Bake for two hours at 250˚F, flipping them over halfway through.
6. Let chips crisp as they cool.

Kale chips

Total Time: 10-15 minutes

Servings: 1

Ingredients:
1 bunch kale
1 tablespoon olive oil
1-2 teaspoons salt
3 tablespoons Parmesan cheese
½ lemon, juiced

Directions:
1. Cut or tear stems off kale leaves. Rip leaves into bite-sized pieces.
2. Wash and dry leaves, then place in bowl.
3. Toss kale with oil to evenly coat leaves.
4. Lay onto baking sheet and sprinkle with salt.
5. Add grated Parmesan and lemon juice if desired.
6. Bake for 10-15 minutes at 350˚F.
7. Let chips crisp as they cool.

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