Best 5 Garlic Potato Chips Recipes

OVEN-BAKED GARLIC HERB POTATO CHIPS

Steps:

• In a small saucepan, heat oil, garlic, thyme, and oregano over medium-low heat for 15 minutes. If garlic starts to bubble, turn heat to low. Remove from heat. Let stand at room temperature until cool. Remove garlic and herb sprigs from the oil. Set aside 2 tablespoons of the oil. (Store the remaining oil in an airtight container in the refrigerator for up to 1 week and use in place of olive oil in recipes.) 2. Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper; brush paper with some of the 2 tablespoons herb-infused oil. Scrub potatoes. Use a mandoline to slice potatoes 1/8 inch thick. Arrange russet potato slices in a single layer on one of the prepared baking sheets; arrange sweet potato slices in a single layer on the other prepared sheet. Brush tops of potato slices with the remainder of the 2 tablespoons herb-infused oil. 3. Bake potatoes, one sheet at a time, for 24 to 26 minutes or until potatoes are golden brown, turning potato slices once halfway through baking. Check potatoes often during the last 2 to 3 minutes of baking since they will brown at different rates. Transfer any potato slices that are nicely browned to a clean piece of parchment paper on the counter. Sprinkle lightly with salt. Serve immediately. Tip Bruise herb sprigs by pressing with the flat side of a chef's knife or the back of a large spoon.

PARMESAN & GARLIC POTATO CHIPS

Steps:

• In a deep-fryer filled halfway with peanut oil, heat the oil to 350 degrees F.
• Slice potatoes using a mandoline into thin strips.
• In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.
• Add a small amount of sliced potatoes at a time into oil. Fry until they are golden brown, about 2 minutes. Drain the chips on a paper towel lined plate. Once drained immediately add the Parmesan mixture.

GARLIC POTATO CHIPS

Steps:

• Heat 2 teaspoons minced garlic in a pan with 1 tablespoon olive oil until golden, 2 minutes. Let cool, then strain the oil. Slice 2 unpeeled russet potatoes into thin rounds with a mandoline; rinse with cold water and pat dry. Toss the potatoes with the garlic oil and 1/2 teaspoon salt. Working in batches, spread the potatoes on 2 baking sheets coated with cooking spray and bake at 400 degrees F until golden, 25 to 30 minutes. Let cool until crisp.

SKINNY GARLIC POTATO CHIPS

Steps:

• Preheat oven to 450°F. Line a large baking sheet with foil. Coat the foil with nonstick cooking spray. Arrange potato slices in a single layer on baking sheet. Coat potato slices with nonstick cooking spray. Sprinkle with garlic salt.
• Bake for 15 to 20 minutes or until the potatoes are browned and crisp. (If any slices brown more quickly than others, remove them from baking sheet and keep warm.) If desired, garnish with snipped fresh chives.

PAULA DEEN'S PARMESAN AND GARLIC POTATO CHIPS

Steps:

• 1. In a deep-fryer filled halfway with peanut oil, heat the oil to 350 degrees F.
• 2. Slice potatoes using a mandoline into thin strips.
• 3. In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.
• 4. Add a small amount of sliced potatoes at a time into oil. Fry until they are golden brown, about 2 minutes. Drain the chips on a paper towel lined plate. Once drained immediately add the Parmesan mixture.