A Potato Chip To Think About

by zesty on March 23, 2011 · 4 comments

Hi All, Gena here from Choosing Raw with you today while zest and family are enjoying the sunshine and excitement of Disney World. Zest asked me to share with you my homemade potato chips that I somewhat stumbled upon in one of my ravenous states a few weeks back. The story goes a little something like this….

What do you do with a potato when you are starving and about to go into food withdrawals?

We could slice the ‘taters so thinly that they’d crisp up quickly. Which is exactly what we did. Using M’s mandoline, I cut two large potatoes into thin slices (I’d say 1/8-1/4 inch is fine). I tossed them in a “glug” of olive oil—maybe 2 tbsp or so—and sea salt and black pepper. I then laid them out on two baking trays and sprinkled them with just over a tablespoon of dried rosemary and another dash of pepper. After about 25 minutes at 400 degrees, they were crispy, crunchy, salty, and superb.

Advantages of these chips, over other chips:

1) Baked, not fried. These golden-brown treats are some raw foodists’ idea of a nightmare. But I think that balanced diets of raw and cooked foods can allow for some burnt edges here and there. And if you’re hooked on conventional chips, these guys are less caloric and lower in fat.

2) Gluten free-friendly. If you’re avoiding gluten, but missing your favorite crackers, these are good enough to distract you. Possibly forever. Or until you make them again.

3) Whole food snack option. Enough with your fancy organic crackers and crisps from Whole Foods or your local health food store. Those are yummy, but they’re also making you go broke. OK, maybe not, but these are the real whole foods: nothing but potatoes and spices. I’d recommend them any day as an alternative to conventional crunchy snacks, which have probably been through at least one level of processing!

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If you need precision with the recipe, here goes:

Yukon Gold Potato Chips with Rosemary and Sea Salt (vegan, gluten and soy free)

Yields about 30-36 chips


  • 2 large Yukon gold potatoes, sliced thinly (1/8-1/4 inch, depending on whether you’re using a knife or mandolin)
  • 2 tbsp olive oil
  • 1 tsp sea salt (or to taste)
  • Black pepper to taste
  • 1 1/2 tbsp dried rosemary


  1. Pre-heat oven to 400 degrees
  2. Toss the potatoes with 2 tbsp olive oil, salt, and pepper in a mixing bowl.
  3. Lay them in a single layer on a baking sheet, and sprinkle the rosemary on top (as well as extra pepper if you like).
  4. Bake for 20-25 min, or until very golden and crispy (this will vary with your oven).
  5. ENJOY!

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These are a great snack, but they’re also very handy as dippers:

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This one worked nicely with up in smoke hummus!

Thanks so much and if you like this recipe or want to read more about me or my blog feel free to stop over at Choosing Raw.

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{ 4 comments… read them below or add one }

1 J3nn (Jenn's Menu and Lifestyle Blog) March 23, 2011 at 10:01 am

Yukon Golds make the best mashed potato, so I image the chips are fabulous. Yum!


2 Lisa March 23, 2011 at 11:10 am

I guess this would work very well with sweet potatoes too!?


3 zesty March 28, 2011 at 6:47 am

Yes it would. One tip I like for sweet potatoes is to raise them off the pan using a rack so that air can get underneath the chips and crisp them up.


4 Joanne March 24, 2011 at 2:46 pm

It has been AGES since I made potato chips. Love the recipe. It’s so fun to visit your blog, grab the recipe idea and run away with it. Your photos make me want to make everything. :)


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