I love potato chips! However, many brands of potato chips are not gluten-free. Therefore, I make my own potato chips when I need a snack. I avoid deep-fried potato chips, so I oven-bake them. They're crispy, they're crunchy, and most importantly I know they're gluten-free! If you prefer fried chips, you can fry these potato slices in canola oil.


- 2 medium-size round shape potatoes
- 2 tbsp olive oil
- Salt
- Freshly-ground black pepper (optional)
- Herbs (optional)


  1. I like my chips unpeeled so I wash the potatoes very well before slicing them. 
  2. Use a mandolin or a sharp knife to slice your potatoes as thin as possible. 
  3. Wash the slices in cold water and pat dry them with a towel. 
  4. Put the potatoes in a bowl; add the olive oil and the salt to them. Mix the potatoes with the oil and salt very well using your hands, until all the chips are coated. 
  5. Spread the chips on a baking sheet in one layer. Bake in a preheated oven on high (230° C) for about 30 minutes or until they are golden brown. 
  6. To get more crispiness, take the chips and lay them on a wire rack for 10 minutes to cool a bit and crisp up. 
  7. Sprinkle black pepper or herbs on them (if using). Serve in bowls as a snack or next to a meal.