I love potato chips! These BBQ baked potato chips are so good and the perfect replacement for the real thing.
Did I mention they are low in points? The only points in this recipe come from the potato. I used a 5 oz. potato. I always weigh potatoes since they are all different sizes. My potato was 4 points. I made 33 “chips” out of my potato.
I counted my whole potato as two servings. 16 chips per serving was enough for me.
It only cost me 2 Freestyle points to have some tasty chips with my sandwich. My daughter was kind enough to eat my second serving. She loved them.
This recipe is also easy to double (or triple) and save the rest for later. Just store them in an air tight container.
I planned on saving the second serving, but my daughter had other plans. It’s funny because when I made the ranch potato chips my older daughter ended up eating my chips. This time it was my younger daughter.
It’s ok, I’m just happy they both like the food I make!
One thing I have noticed about making baked potato chips is the cooking time can definitely vary. I bake the chips for 10 minutes, then flip them and bake for 10 more minutes.
Ingredients
- 1 medium potato
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated artificial sweetener
- 1/4 teaspoon salt
- no-stick cooking spray
Instructions
- Preheat oven to 375 degrees F.
- Peel potato and slice into thin pieces, about 1/4″.
- In a small bowl mix together the smoked paprika, chili powder, onion powder, garlic powder, sweetener and salt.
- Add the potato slices to a baking sheet. Spray potatoes with no-stick cooking spray, then sprinkle on half of the seasoning. Flip the potatoes and do the same thing to the other side.
- Bake for 10 minutes, then pull out potatoes and flip them. Bake for 10 more minutes, or until the potatoes are crispy.
