Meet my latest addiction; crunchy, salty, perfect homemade potato chips. These are vegan, gluten-free and oil-free! They are the perfect healthy treat for the new year and they are super easy to make! Slice up potatoes, bake them for 15 minutes, add some salt and they are ready to go!
I discovered these on accident not too long ago. Thomas and I were making Oh She Glows’ taco potato crisps and accidentally sliced the potatoes too thin. We discovered that it turned out super thinly sliced potatoes baked without oil make the crunchiest of chips! Ever since, these have been my go-to snack.
I love pairing them with vegan sour cream which I am also including a recipe for! The sour cream also works for the taco potato crisps which you can find in The Oh She Glows Cookbook! You can also add some chives and extra lemon juice to make a ranch-like dip for your chips! Either way, it’s a versatile staple for every vegan kitchen!
Homemade Potato Chips with Sour Cream (Vegan, Gluten-Free, Oil-Free)
For the chips:
3 russet potatoes, washed and scrubbed
1 tsp sea salt
Optional: Dried or fresh chives for garnish
For the sour cream:
1 package firm silken tofu
1/2 lemon juiced
1/2 tsp sea salt
1. Preheat the oven to 425 degrees. Using a mandoline, slice the potatoes into 1/8 inch rounds and spread evenly on a baking sheet. Sprinkle with sea salt and bake for 12 minutes, or until golden and crispy. It’s okay if they are a golden brown, that’s just the way you want them!
2. Meanwhile, add the tofu, lemon juice, and sea salt to a food processor. Process until completely smooth and set aside.
3. Garnish the potato chips with chives if desired and serve with sour cream or your favorite dip! Store any leftovers in a tupperware or jar on the container for up to 2 days.