Potato Chips

You might have had your fair share of fried potato chips, but now you can have a guilt-free healthy potato chip! These gluten free and vegan chips are so delicious that no one will ever guess that they are good for you.

If you are on a gluten-free diet, you know that it’s difficult to find good food options. One company is offering a potato chip with a much healthier nutritional profile and the ability to satisfy a craving without consuming too much oil.

Irresistible. These gluten-free, oven-baked potato chips are so easy to make and so crispy good that your guests will devour them before you know it. In order to represent both team colors, I used some turmeric to color the potatoes yellow, as well as a sprinkling of black sesame seeds for the Pittsburgh Steelers and Wasabi-flavored green sesame seeds for the Green Bay Packers. But, feel free to show your allegiance with your team’s color! Either way, these chips will score a touchdown!

Ingredients
Time: 30 minutes
2 servings

1 large russet potato, sliced into paper thin rounds
2 eggs, beaten
2 tablespoons olive oil
1 tablespoon Parmesan cheese
1 tablespoon of turmeric
1 tablespoon green Wasabi sesame seeds (Note: if you can’t find these in your market, feel free to sprinkle the chips with some fresh chopped chives to work in the Green Bay green!)
1 tablespoon black sesame seeds
Sea salt and freshly ground black pepper

Directions
1. Preheat oven to 450 degrees F.
2. Toss potatoes in a large bowl with the eggs, turmeric, salt and pepper, until well coated and the potatoes take on a yellowish color.
3. Arrange potato slices in 1 layer on a large, well-oiled baking sheet
4. Sprinkle with the Parmesan cheese.
5. Bake for about 15 – 20 minutes until chips are crisped and lightly browned.
6. Remove from oven, and spray the chips with some more extra virgin olive oil. Sprinkle with the green and black sesame seeds. Let the chips cool on some parchment paper or paper towels, and store in a brown paper lunch bag. Note: Don’t store in an air-tight container because the moisture from the oil will soften the chips.

Potato chips

Prep Time 30 mins
Servings 2

Ingredients
  

  • 1 large russet potato sliced into paper thin rounds
  • 2 eggs beaten
  • 2 tablespoons olive oil
  • 1 tablespoon Parmesan cheese
  • 1 tablespoon of turmeric
  • 1 tablespoon green Wasabi sesame seeds Note: if you can’t find these in your market, feel free to sprinkle the chips with some fresh chopped chives to work in the Green Bay green!
  • 1 tablespoon black sesame seeds
  • Sea salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 450 degrees F.
  • Toss potatoes in a large bowl with the eggs, turmeric, salt and pepper, until well coated and the potatoes take on a yellowish color.
  • Arrange potato slices in 1 layer on a large, well-oiled baking sheet
  • Sprinkle with the Parmesan cheese.
  • Bake for about 15 – 20 minutes until chips are crisped and lightly browned.
  • Remove from oven, and spray the chips with some more extra virgin olive oil. Sprinkle with the green and black sesame seeds. Let the chips cool on some parchment paper or paper towels, and store in a brown paper lunch bag. Note: Don’t store in an air-tight container because the moisture from the oil will soften the chips.

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