Homemade “Baked Lay’s” Potato Chips–But Better!

There are so many recipes out there for making potato chips.

All of them involve thin-slicing the potatoes. Anddddd… I don’t always feel like using my mandoline, and my knife skills are more than a bit lacking.

Some include baking in the oven – but the only way to get them super-crispy that way is to almost burn them (which I don’t mind, but it takes a lot of time to get there, and attention to not accidentally let them go a bit too far).

Others involve deep-frying, which results in delicious chips, but I always feel that the amount of set-up and oil involved results in not enough chips for the work. And I’m not a huge fan of cooking over hot oil if I can avoid it. It freaks me out. Spattering. AHHHH!

lays

So for a while, I’ve been thinking of making some chips in the style of Pringles or Baked Lay’s. You know the ones. They’re NOT slices of potato. They’re super-thin “slabs” of potatoes, somehow made crispy!

With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it. And now that I’ve done the experimenting one potato at a time, and found what works, I can fill up the whole dehydrator and make lots of chips at once!

Step 1: Cook your potatoes however you’d like. Bake, microwave-steam, or boil. Just make sure they’re cooked. I’ve made “potato chips” in the dehydrator before by just using raw potato slices, and they’re not good… raw potatoes really have an unpleasant starchy taste you won’t enjoy. Let the potatoes cool enough so that you can handle them, then peel. (If you’re boiling them, you could peel them first. For baking and microwave-steaming, you should leave it on for the first part.)

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Step 2: Once your potatoes are peeled, cut them up into smaller pieces so that blending them will be easier.

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Step 3: (Here you can see that I played with sweet potatoes too. They work great!) If you want to add seasonings or spices IN your chips, make sure they are very finely ground. I used a mortar and pestle to grind up some rosemary for the sweet potato chips.

For EACH potato you’re using, add 3/4-1 cup of water, and 2 Tablespoons of a fat. You can play with the fats a bit. I used bacon grease in my white potato chips (with Ranch seasoning) and olive oil in the sweet potato chips. I think next time I do the sweet potato ones, I’ll use 1 Tablespoon of olive oil and 1 Tablespoon of a flavorless oil like expeller-pressed coconut oil.

This is a huge reason homemade is going to be way better than the “real” Baked Lay’s chips. You get to choose whatever fat you’re most comfortable with, instead of the corn oil that is in the factory-made ones (they also add soy lecithin, corn starch, and sugar).

Note – you CAN make them without a fat. My first batch didn’t have any added oil… but they will be a lot harder. With a fat added, they’re just as crunchy, but not as hard. If you don’t understand what I’m talking about, try it. You’ll see. The fats give them a much more pleasant texture.

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Step 4: Whir the potatoes, water, fat, and optional seasonings with your immersion blender until it looks like baby food or wallpaper paste. It’s not that attractive, but it’s what you want.

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Step 5: Use a spatula to smear the potato glop onto your nonstick dehydrator sheets. Spread it as thinly as you can without making “holes” in it. You’ll be able to fit about one medium potato per sheet/tray. So if you have the 9-tray dehydrator I have, you can make about 8-10 potatoes’ worth at once.

Step 6: Optional step – if you want any seasonings on top of your chips, add them now. I added sea salt to my olive oil/rosemary sweet potato chips.

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Step 7: Slide your trays into the dehydrator, and turn it on to about 145 degrees. Let them dehydrate about 6 hours, then pick up the large chip on each tray and flip it over, then dehydrate several more hours to dry completely. When I’ve made them, I got them in the dehydrator around noon, flipped them around dinner time, and took them out in the morning. But I’m SURE they don’t NEED an overnight… the timing is just convenient for me!

The sweet potatoes like to stay flat, but as they dry and shrink, they’ll get cracks in the “big chip” like this:

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…and white potatoes like to stick together, but curl up as they dry. Like this:

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It doesn’t matter either way though. Because once the big chips are completely cool (it doesn’t take long), you break them up into smaller chips anyway.

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Our favorite so far is the white potato/bacon grease/Ranch seasonings combo.

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I’m excited about trying other combinations! I’ll post links here as I make each one.

  1. The Best Sour Cream & Onion Chips!
  2. Salted Caramel / Butter Toffee Potato Chips

  3. Zingy Lemon Pepper Potato Chips
  4. Since potatoes are naturally sweet, adding coconut oil (not expeller-pressed … virgin, so it has the coconut flavor) and cocoa powder might be fun to try!
  5. Sweet potatoes would be amazing with butter and cinnamon.
  6. Blending in grated parmesan cheese would probably be delicious.
  7. Using half unflavored oil and half sesame oil, and blending in some Nori would be really fun. You could sprinkle those with sesame seeds too.
  8. Something I HAVE TO try is using dill pickle brine in place of the water. I LOVE pickles and pickle potato chips would be so fun!
  9. Blending in sun-dried tomatoes and basil would be a nice summery flavor.
  10. Adding spinach during the blender stage would make a GREEN chip that’s packed with vitamins and iron.
  11. Lime juice, chili, and cumin would make a south-of-the-border flavor combination.
  12. Using your favorite grilling rub (like Ron’s Rub) as the seasoning would probably give you barbeque-esque chips.

What flavor combo would you want to try first?

SAHM & Navy Wife blogging grain-free real-food recipes, cloth diapering, babywearing, breastfeeding, co-sleeping, crafts, decor, & more.

29 Comments

  1. Potato-flavored-sawdust-chips, but I love them! | letters from the line
    Jun 19, 2014 @ 15:10:37

    […] have my heart and I don’t see anything coming between us. Unless of course this recipe is good, homemade Baked Lay’s, then you’re getting dropped like the bad habit you really are. But if I were to replace you with […]

    Reply

  2. The Journey begins with me - Page 493 | Mark's Daily Apple Health and Fitness Forum page 493
    Jan 11, 2014 @ 11:28:53

    […] – maybe something like this for Lily? I've done it with carrots. I liked the way they came out. Homemade “Baked Lay’s” Potato Chips–But Better! – Joyful Abo… Reply With […]

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    Sep 05, 2013 @ 21:40:56

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  4. Aniv
    Jul 23, 2013 @ 19:00:31

    I’m amazed that you’re trying to suggest a “healthier” version of potato chips with the recipe, yet you use BACON GREASE????!!!! how’s that healthy?

    Reply

  5. John D. Hulsmann IV
    Jul 17, 2013 @ 11:11:53

    ALSO…considering you have oil in these…how do you store them?…and for how long? Thanks!
    _John

    Reply

    • Emily Chapelle
      Jul 17, 2013 @ 12:54:11

      I just put them in a zip lock bag at room temperature, and they were fine for the 2-3 days it took to eat them. I wouldn’t recommend making them for eating “later”… As like you said, there are oils that could go rancid, and they also can rehydrate a bit due to moisture in the air and get less crispy (just pop back in the dehydrator or oven on low if this happens).

      Reply

  6. John D. Hulsmann IV
    Jul 17, 2013 @ 11:10:03

    Hi Joyful (Joy?), I found your link after I bought 3 large potatoes specifically to make dehydrator-potato-chips! I liked how you cooked and blended and treated them more like fruit-leather! I made the FOLLOWING MODIFICATIONS based on what I had and laziness (i.e, I’m in NY on Long Island and we’re in the midst of a heatwave and there is only so much time I can bare in the kitchen with an old A/C unit in the window……………..I ADDED 2 RIPE AVOCADOS, AS WELL AS ONLY OLIVE OIL AS THE FAT ALONG WITH A CAN OF DILL PICKLED ONIONS I MADE A FEW MONTHS AGO…SOME SALT + GARLIC POWDER + SHALLOT POWDER + DRIED PARSLEY + DRIED THYME. It may be a little thin in consistency but a nice flavor and I don’t know if I spread it too thick in height…but at ~140ºF in the Nesco dehydrator it went and we’ll see….but the paste tasted good!! and it’ll make greenish chips. Oh and I did use an immersion blender in a SS bowl….I’ll try to keep y’all updated on my results.

    Reply

    • Emily Chapelle
      Jul 17, 2013 @ 12:52:03

      Yum! Your version sounds great. Let me know how it goes!

      Reply

  7. Melissa
    Jan 14, 2013 @ 14:18:47

    I tried these last night and put dill pickle popcorn seasoning right into the potato mixture!! It worked very well!

    I only had two non-stick sheets, so I tried wax paper, both greased and non. The wax paper didn’t work at all, i couldn’t get the dried potato off the paper.

    Reply

    • Joyful abode
      Jan 14, 2013 @ 14:35:55

      Wax paper won’t work (as you learned) but parchment will. They aren’t the same thing. :) glad you liked them!

      Reply

    • Emily Chapelle
      Jul 17, 2013 @ 12:54:52

      Next time use parchment paper, not wax paper. They will come right off!

      Reply

  8. amanat
    Nov 17, 2012 @ 10:19:18

    very nice about your all food.i am from Pakistan.may God bless u. i want learn wave lays chips.

    Reply

  9. Katie
    Oct 04, 2012 @ 09:18:27

    I tried these out, and blogged about my results here: http://singlesandpairs.blogspot.com/2012/10/30-before-30-veggie-chips-in-my.html
    They weren’t quite as good as yours look though!

    Mine ended up being paper thin and just weird. They weren’t chewy, they just didn’t feel substantial. Any idea what I may have done wrong? The flavour was decent, the texture is just really difficult to get past.

    Reply

    • Joyful Abode
      Oct 04, 2012 @ 09:23:32

      Yours definitely look too thin to me. I mean the mixture itself. See how mine is a paste? You should have to spread it with a spatula, not just pour it on the tray. I hope it works better for you next time!

      Reply

  10. 20 Ways To Make Your Blood Sugar and Insulin Levels Healthier. « Natures Complete Blog
    Aug 04, 2012 @ 11:32:40

    […] 7. Munch on baked chips.  The University of Minnesota scientists evaluated 3,000 people and found those with the highest blood levels of saturated fats were twice as likely to develop diabetes. So eat Baked chips and avoid the saturated fat. Recipe: Homemade Baked Chips by Joyful Abode.  […]

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  11. Homemade Baked Lay’s Potato Chips | Copycat Crafts
    Aug 01, 2012 @ 07:56:26

    […] Homemade “Baked Lay’s” Potato Chips–But Better! | Joyful Abode. /* Filed Under: Copycat […]

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  12. Claire Marie @ Cooking With Claire Marie
    Jul 09, 2012 @ 14:07:05

    Delicious? I think I will try this out with cauliflower and see if it will work. Not sure but would be amazing if it does!

    Reply

    • Claire Marie @ Cooking With Claire Marie
      Jul 09, 2012 @ 14:09:22

      I meant “Delicious!” with an exclamation point! :-) Thanks again for the great idea.

      Reply

      • Joyful abode
        Jul 09, 2012 @ 15:11:38

        What an awesome idea!! Let me know how it goes. I have some cauliflower in my fridge right now. That would be an AWESOME way to get more actual veggies in. (potatoes don’t count)

        Reply

  13. Lemon Pepper Potato Chips–Dehydrator Recipe | Joyful Abode
    Jul 05, 2012 @ 21:41:32

    […] posting the successes for you! I’ll add links to the flavor combos at the bottom of the original Homemade Baked Lay’s Recipe post, so you can check back there for other new ones as they go […]

    Reply

  14. Salted Caramel / Butter Toffee Potato Chips Recipe | Joyful Abode
    Jun 28, 2012 @ 00:04:28

    […] posting the successes for you! I’ll add links to the flavor combos at the bottom of the original Homemade Baked Lay’s Recipe post, so you can check back there for other new ones as they go […]

    Reply

  15. Heather
    Jun 25, 2012 @ 19:04:47

    So those of us that don’t have a dehydrator, do you think we could do this in the oven at 170 degrees for like..12 hours? cause those sour cream and onion ones I tried tonight were delicious.

    Reply

    • Joyful Abode
      Jun 25, 2012 @ 19:54:03

      I would think probably! :) Usually when I’ve heard of people drying things in the oven, they leave the oven cracked open a bit so the steam can escape… buuuut the guy who came and changed the air filter yesterday said that lets carbon monoxide (a very small amount) into the house. eek. But try it and let me know!

      Reply

  16. j3nn
    Jun 25, 2012 @ 18:42:28

    Awesome idea! I have a bag of potatoes to use up too. I just might have to try this. :)

    Reply

  17. philis
    Jun 24, 2012 @ 12:46:19

    What a clever idea. Thanks for sharing. And an excuse to get a dehydrator. I would try it with some lower carb vegetable.

    Reply

  18. Charlie S
    Jun 24, 2012 @ 12:45:41

    This is GENIUS, Emily! I don’t have all your kitchen gadgets so I can’t really reproduce it myself, but this concept really earned my admiration. :)

    Reply

    • Joyful Abode
      Jun 25, 2012 @ 19:55:33

      You could use any blender for sure, and probably dry it in the oven. :) Let me know if you try it! And thanks very much.

      Reply

  19. Diana @ frontyardfoodie
    Jun 24, 2012 @ 10:48:26

    oh my goodness I want!!!!

    This is really just making me want to get the chips since I hate waiting but since I won’t go get them I may as well make them haha. I have a dehydrator but don’t have drier sheets…only the mesh ones. Would wax paper work?

    Reply

    • Joyful Abode
      Jun 24, 2012 @ 11:33:57

      Parchment will be better than wax paper for this. Let me know how they turn out!!

      Reply

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