Why you’ll love these homemade potato chips:
Customizable: Not a fan of dill pickle? No problem! You can eat these just with salt, or come up with your own flavor combinations Healthier: Store-bought chips are often full of ingredients you can’t pronounce, but these bad boys are made with ingredients you likely will have on hand Easy: Prep these homemade potato chips in 10 minutes, and let your oven do the rest
Ingredients:
Potatoes: For this recipe, I used russet potatoes as they give you that golden brown color due to the high starch content. They make the perfect potato for chips! Pickle Juice: This is a great recipe to whip up when you finish a jar of pickles. Instead of wasting all that delicious pickle juice, use it to make these chips.
How to make homemade potato chips:
Should you dry potatoes before making chips? Usually it’s recommended that you soak your sliced potatoes before baking them. For this recipe, I soaked them in pickle juice instead of water for the added flavor. Pat them dry so they can achieve maximum crispness. Is it cheaper to make potato chips at home? In this economy, probably! But not only is it less expensive, you can also personalize them, and feel good about them being healthier and less processed than their store-bought counterparts. How long will homemade potato chips stay fresh? Store in a zip-lock bag or a sealed container for up to 5 days at room temperature.
Other recipes you’ll love:
One-Pot Quick & East Plant Based Baked Beans Plant-Based Moussaka Creamy Pesto Tomato Lasagna
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