Homemade Potato Chips with Seeds Homemade Potato Chips with Seeds

Homemade Potato Chips with Seeds

Our Homemade Potato Chips with Seeds are addictively 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.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Preheat oven to 425°F.

Slice Little Potatoes into quarter-inch rounds.

Place in a deep bowl and toss with canola oil.

Add seed mixture and salt and toss to coat.

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

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

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

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

Step 1 out of 8

Preheat oven to 425°F.

Step 2 out of 8

Slice Little Potatoes into quarter-inch rounds.

Step 3 out of 8

Place in a deep bowl and toss with canola oil.

Step 4 out of 8

Add seed mixture and salt and toss to coat.

Step 5 out of 8

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

Step 6 out of 8

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

Step 7 out of 8

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

Step 8 out of 8

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

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