We love these delicious oil-free chips. Enjoy them as a tasty snack or serve as a side dish with your favourite meal. We love to have them alongside veggies, soup, chili, sandwiches, wraps, baked tofu, or tofu scramble.
Sometimes, we even make plain chips to have more versatility in pairing them with different dishes or dips! We like to have them as snacks with ketchup, bbq sauce, salsa, hummus or hummus-based dressings, berry chia jam, or chocolate date syrup.
Baked Potato Chips (“Cheesy” Dill, Chili Jalapeño)
“Cheesy” Dill
Ingredients
- 3 potatoes
- 1.5 tsp nutritional yeast
- 1-2 tsp dried dill*
- 3 tsp dill pickle brine (liquid from a jar of pickles)
Chili Jalapeño
Ingredients
- 3 potatoes
- 1 tsp chili powder
- 2 tsp pickled jalapeño brine (liquid from jar of pickled jalapeños)
Directions
- Preheat oven to 425 F and line baking sheet with silicone liner or parchment paper.
- Slice potatoes thinly
Thinner slices will cook faster and crisp up more.
Thicker slices will take longer to cook and will remain soft in the middle. They are delicious either way! - Add potatoes to a bowl, top with spice mixture, and mix thoroughly.
- Place potato slices in a single layer on the covered baking sheet.
- Bake for 25 minutes
- Flip and bake another 10-20* minutes to desired crispness. Check on them frequently to avoid burning.
Notes
- Dill – Use 1 tsp dried dill for a more subtle flavour, use 2 tsp for a stronger flavour.
- Timing – Cooking time will vary based on size of potatoes, thickness of slices, top or bottom rack, and how many trays are cooking at one time.
- Plain chips – Chips can also be made using plain potatoes without any spices or added flavourings. Sometimes we’ll make them plain and serve with ketchup, bbq sauce, salsa, hummus, or hummus-based dressings to jazz them up!
© 2020 Plant Fit Meg
Baked Sweet Potato Chips (Smoky Sweet, Cocoa, Ginger Cinnamon))
Smoky Sweet
Ingredients
- 3 sweet potatoes
- 1-2 tsp smoked paprika*
Cocoa
Ingredients
- 3 sweet potatoes
- 1-2 tsp cocoa powder*
Ginger Cinnamon
Ingredients
- 3 sweet potatoes
- 1/2-1 tsp ground ginger*
- 1/2-1 tsp ground cinnamon*
Directions
- Preheat oven to 425 F and line baking sheet with silicone liner or parchment paper.
- Slice potatoes thinly
Thinner slices will cook faster and crisp up more.
Thicker slices will take longer to cook and will remain soft in the middle. They are delicious either way! - Option 1 – Place potato slices in a single layer on the covered baking sheet. Sprinkle with spices.
Option 2 – Add potatoes and spice mix to a bowl and mix thoroughly. Place potato slices in a single layer on the covered baking sheet. - Bake for 25 minutes
- Flip and bake another 10-20* minutes to desired crispness. Check on them frequently to avoid burning them.
Notes
- Timing – Cooking time will vary based on size of potatoes, thickness of slices, top or bottom rack, and how many trays are cooking at one time.
- Flavouring – Use 1 tsp for a more subtle flavour, use 2 tsp for a stronger flavour. The amount of desired flavouring may also vary slightly depending on the size of your sweet potatoes – you may want to use more for larger potatoes and less for smaller ones.
- Plain chips – Chips can also be made using plain sweet potatoes without any spices or added flavourings. Sometimes we’ll make them plain and serve with bbq sauce, salsa, berry chia jam, or chocolate date syrup to jazz them up!
© 2020 Plant Fit Meg
Plant Fit Meg 