Classic Idaho® Potato Oven-Fried Chips
When savory cravings strike, these oven-baked potato chips deliver the perfect combination of healthy and delicious. This year-round favorite takes a little practice to perfect, so don't get discouraged if the first batch turns out either too crispy or slightly undercooked. Once the timing is mastered, you’ll be making crispy, flavorful chips that will have you wondering why you ever settled for the bagged variety. The recipe includes a fragrant herb-infused salt that makes far more than needed for the chips—a delicious bonus that can be used in countless other dishes.
Time-Saving Tip: Whether you peel the potatoes or leave the skin on, the flavor is exceptional. If you're short on time, skip the peeling step to get these chips in the oven faster.
Ingredients:
For the Chips:
- 1 pound Idaho® Russet potatoes
- 2 tablespoons olive oil
- Generous serving of herb-infused salt (recipe below)
For the Herb-Infused Salt:
- ½ cup kosher salt
- ½ teaspoon dried thyme (ground in a FinaMill Dried Herbs+ Pod)
- ¼ teaspoon dried rosemary (ground in a FinaMill Dried Herbs+ Pod)
- ½ teaspoon dried sage (ground in a FinaMill Dried Herbs+ Pod)
- ¼ teaspoon dried lemon peel (ground in a FinaMill Grater Pod)
Directions:
- Preheat your oven to 400°F.
- Slice potatoes to no more than ¼ inch thickness—thinner slices crisp up faster but burn more easily, while thicker slices are harder to cook evenly.
- Toss sliced potatoes in a mixing bowl with olive oil and a pinch of regular salt until evenly coated. Arrange slices on a parchment-lined baking sheet, making sure they don't touch each other.
- Bake for 10 minutes, then flip each potato slice to ensure even browning. Continue baking for 30 more minutes, checking frequently during the final 10 minutes until chips are golden brown and crispy.
- Make the infused salt by grinding the herbs and lemon peel into the salt. Mix thoroughly and store in an airtight container.
- Remove chips from the oven and immediately sprinkle generously with the herb-infused salt while they're still hot. Allow the chips to cool before serving.
Creative Uses for Leftover Herb-Infused Salt
This recipe makes plenty of infused salt—here are some delicious ways to use the extra:
- Roasted Vegetables: Toss with Brussels sprouts, carrots, or cauliflower before roasting
- Grilled Meats: Perfect finishing salt for chicken, pork, or beef
- Popcorn Seasoning: Sprinkle over freshly popped popcorn
- Salt Glass Rim: Use to rim glasses for savory cocktails like bloody marys
- Baked Sweet Potatoes: Enhances the natural sweetness beautifully
- Focaccia Bread: Sprinkle on top before baking for an herby crust
- Scrambled Eggs: A pinch of infused salt elevates your morning eggs
- Avocado Toast: The perfect finishing touch
- Roasted Nuts: Toss warm nuts with a light coating of oil and this infused salt blend
- Compound Butter: Mix into softened unsalted butter for an instant herb butter
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
