Baked Potato “Chips”

When I saw this potato picture on Pinterest I immediately repinned it to my board full of recipes I knew I couldn’t wait to make. This has become a winning recipe in my house. The kids were easily able to use their fingers and pull off the potatoes and eat them like chips!

I even tried them with sweet potatoes, but the joy of using regular is even better because you don’t have to peel them. Just wash and slice, add the oil and seasonings and pop them in the oven. They do need to bake at least an hour at 425 degrees to get tender, but it takes 5 minutes to prepare them on a pan.


The only suggestion I would make is to use a pastry brush and place the oil in a bowl dipping your brush into the bowl then between the slices of potato. Makes it less messy for your hands!

I used 6 medium potatoes and 1/4 cup of extra virgin olive oil.

Nutrition Info

Servings: 6* Calories: 228* Fat: 9g* Fiber: 2g* Carbs: 34g* Protein: 3g* Points+: 6*


Have you tried potatoes this way?




  1. Cindi says

    I’ve been making these for years, and they are yummy! They are called Hasselback Potatoes, and I believe they originated in Sweden.

  2. Kim says

    My mom has made these since I was a child. We make them a little different.
    We slices are a lot thinner and peel them, we wedge as many potatoes as we can in the dish, salt the entire potato before baking, then place a good slice of butter on each potato. I cook them at 400 for about an hour and 15 minutes (basting ever 15 minutes with the melted butter and salt from the bottom of the dish) or until the potato is tender in the middle and the bottom is a little crunchy. The best potatoes I’m ever made.


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