Homemade Potato Crisps

1 large Idaho baking potato
1 large yam/sweet potato
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika

Preheat oven to 450 degrees F.

Slice each potato into thin rounds. Combine remaining ingredients in a large bowl. Add all Idaho baking potato slices and toss together to cover. Spray jelly-roll pan (with sides) with cooking spray. Spread potatoes in single layer.

Repeat with the sweet potato/yam slices and put on another sprayed cookie sheet. Spread potatoes in single layer.

Bake 10 – 12 minutes until brown on one side. Then turn potatoes over with tongs or spatula and cook about another 10 minutes, until brown on the other side.

Remove to paper towels to cool and store in zip-top bags after completely cool. Refrigerate, but serve room temperature like potato chips.

Note: Pan with sweet potatoes/yams will be browned FIRST. (This is why you should keep them on separate cookie sheets).

8 Servings

Nordic Ware Natural Aluminum Commercial Baker’s Jelly Roll Baking Sheet

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