Homemade Chips, Lo Cal

Two ingredients. That’s all you need for crispy, golden potato chips baked in the oven with almost no fat. Thin slices of unpeeled russet potato get tossed in low-fat Italian dressing and baked at high heat until they crisp up and brown.

The Italian dressing does triple duty here. It coats the slices with just enough oil to promote browning, the vinegar helps the edges crisp up faster, and the herbs and garlic in the dressing season every chip without you reaching for the spice rack.

Slicing thin is everything. Use a mandoline if you have one. Thick slices won’t crisp through at any temperature. You want them almost translucent so the high oven heat can drive out the moisture and turn each slice crunchy.

Baking at 500°F (260°C) is aggressive, and that’s the point. The intense heat mimics deep frying by quickly evaporating surface moisture and crisping the starch. Flipping at the 10-minute mark ensures both sides brown evenly.

Kitchen Tips

• A single layer with no overlapping is essential. Overlapping slices steam instead of crisping.
• Leave the skin on. It adds a rustic look and extra crunch along the edges.
• Watch closely during the last few minutes. At this temperature, chips go from golden to burnt fast.
• Eat these right away. Unlike fried chips, oven-baked chips lose their crunch as they cool and absorb moisture from the air.

Variations

• Use fat-free ranch dressing instead of Italian for a different flavor profile.
• Sprinkle with smoked paprika or garlic powder right out of the oven while they’re still tacky.
• Try sweet potatoes cut the same way for a naturally sweeter, colorful chip.