Homemade crispy potato chips

By the GetYourMacros team · 31 August 2026

Thinly sliced, oil-free potato chips that are perfectly crunchy and light.

• Time 15 min
• Course Snack
• Diet Vegan
• Cuisine American
• Allergens soy

Ingredients (1 serving)

• 250 g Potatoes
• 100 g Edamame (frozen, shelled)
• Paprika to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Peel the potatoes and slice them into very thin, translucent rounds using a mandoline.
2. Soak the potato slices in cold water for 10 minutes to remove excess starch, then pat them completely dry.
3. Preheat your oven to 200°C and line a large baking tray with parchment paper.
4. Arrange the slices in a single layer without overlapping and sprinkle with salt and paprika.
5. Bake for 15-20 minutes until golden and crisp, keeping a close eye to prevent burning.
6. While the chips bake, steam the edamame for 5 minutes as a high-protein side pairing.
7. Let the chips cool for 2 minutes to reach maximum crunchiness before serving.

Tips

• Dry the potato slices thoroughly with a kitchen towel; any moisture will prevent them from getting crispy.
• Store in an airtight container for up to 2 days, though they are best enjoyed fresh.

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