Source: Elaine Magee, MPH RD from Fry Light, Fry Right | Catégorie: Entrées et amuse-gueules, Plats d’accompagnement, Santé du cœur

Oven Fried Potato Chips

You can have your potato chips and eat light too!

Oven Fried Potato Chips


  • canola cooking spray
  • 1 lb red potatoes, washed well (about 3 medium potatoes) 500g
  • 1 1/2 Tbsp canola oil 20 mL
  • 1/2 tsp salt 2 mL
  • 2 tsp your choice of herb blend 10 mL


  • 1. Preheat the oven to 425 °F (220 °C). Line baking sheet with foil and coat with canola cooking spray (for easier cleanup).
  • 2. Using a large, sharp, non-serrated knife, cut the potatoes into very thin slices, about 1/8 inch (0.3 mm).
  • 3. Place the potato slices and canola oil in large resealable bag; seal the bag and toss to coat well.
  • 4. Open bag and spread the potato slices evenly on the prepared pan. Sprinkle with salt and herbs, if desired.
  • 5. Bake for about 15 minutes, then flip with spatula and bake for another 10-15 minutes or until golden brown.


6 servings



Per Serving

Lipides3.5 g
Gras saturés0 g
Cholestérol0 mg
Glucides16 g
Fibres2 g
Protéines2 g
Sodium240 mg