These Homemade Potato Chips with Seeds are deliciously crunchy with the added nutty nuance of crispy seeds. The combination of little potatoes and seeds is a source of fiber, minerals, and vitamins. If you’re missing one or two of the seeds, simply double up on the seeds that you have, or add others.

10 mins
20 mins


  • Large bowl
  • Baking sheet


  • 1.5 lbs Little Potatoes
  • 2 Tbsp canola oil
  • 1/2 cup mixture of hemp seeds, chia seeds, poppy seeds, sesame seeds, and flax seeds
  • 1 Tbsp coarse sea salt, if desired


  • Step 1

    Preheat oven to 425 °F.

  • Step 2

    Slice Little Potatoes into quarter-inch rounds.

  • Step 3

    Place in a deep bowl and toss with canola oil.

  • Step 4

    Add seed mixture and salt and toss to coat.

  • Step 5

    Arrange in a single layer on one or two baking sheets, top with any remaining seeds.

  • Step 6

    Bake for 15 to 20 minutes, turning at least once until golden and crisp.

  • Step 7

    Remove to a cooling rack and serve when cooled and crisp.

  • Step 8

    Store in an airtight container in the refrigerator and pop into a hot oven to crisp.