Conventional potato chips are cooked in vegetable oils, which are heavily refined and have GMOs. Try this recipe for homemade potato chips with coconut oil. They’re so easy to make and taste delicious!
Salty and crunchy. That’s my favorite snack combination. And that’s why my snack weakness is potato chips. Ever since I was a kid, I have loved snacking on potato chips – especially kettle chips.
Homemade Potato Chips Make A Great Healthy Snack
While it’s easy to avoid the artificial flavors and preservatives in potato chips by opting for plain or natural brand chips, it’s pretty much IMPOSSIBLE to find potato chips cooked in healthy oils like coconut or lard.
Most commercial chips are cooked in canola, cottonseed, safflower or vegetable oils. These oils are usually sourced from GMO corn and other sources that may contain pesticides and have been heavily refined.
Make your own potato chips using healthy coconut oil instead. Coconut oil gives these chips a crispy texture without the coconut flavor. You could also try avocado oil too. These are fantastic as part of a healthy gluten-free lunch box for kids.
How to Make Homemade Potato Chips
Potato chips are actually really easy to make. The trick is to soak the use a mandolin or vegetable spiral slicer to thinly slice the potatoes. Then be sure to soak the sliced potatoes in a bowl of water with salt for 10-15 minutes. This helps to remove the excess moisture from the potatoes, which means crispier chips.
Be sure to get the cooking pan hot too. I prefer cast iron myself as it heats evenly.
Homemade Potato Chips Recipe
- 2 large organic sweet potatoes
- 2 tsp Celtic sea salt
- 1 cup organic coconut oil expeller-expressed
- Use a mandolin or vegetable spiral slicer to thinly slice potatoes.
- Soak sliced potatoes in a large bowl of water and 1 tsp of salt for 10-15 minutes. This helps to remove the excess moisture from the potatoes – helping it to crisp better.
- Drain and pat dry potatoes to remove water.
- Heat a large skillet to medium. Add coconut oil. Don’t let oil overheat or burn.
- Once oil is heated, cook 1/2 cup of potatoes at a time.
- Cook on both sides until crispy, then set aside on a wire rack to cool down.
- Repeat until all potato chips are cooked.
- Once cooled down, sprinkle with sea salt to taste.
Equipment & Tools
How to Enjoy These Potato Chips
You can keep it simple and sprinkle with salt. You can serve them with fresh-cut vegetables and this Easy Onion Dip, which makes the chips taste a bit like sour cream and onion chips.
I also like to toss them with herbs like chopped rosemary and a drizzle of olive oil.
Want More Recipes?
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- 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more
More Recipes You Might Like
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Photo credit: Bigstockphotos.com / larik_malasha
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Thank you! i had never thought of cooking potatoes with coconut oil! They turned out delicious!
I can’t believe I’ve never made my own before, love this healthy version too. Can’t wait to try it!
Also what would be the shelf life and proper way to store this.
Is there anyway the chips could be baked?? Thanks for the help!
Tracey Black says
I find these can get soggy after a day or two. These are best enjoyed right away.
In step 2 it says put potatoes in water wh 1 tsp water. Is that 1 tsp meant to be salt?? Thank you!
Tracey Black says
Thanks for noticing the error. You are correct, it should be 1 tsp of salt. I’ve updated the recipe.