Homemade Potato Chips

I have been making “healthy” potato chips for awhile now.



Why the airquotes you ask? Well, maybe you didn’t, but nonetheless, I will explain. My “healthy” potato chips are microwaved *gasp! I know. They do however, have much less oil and preservatives.


Whenever I feel like a snack, but haven’t gone to the store in awhile, I will run a potato over a mandoline, dab the slices dry with a paper towel, sprinkle them with salt and microwave them. I am the queen of useless/cool kitchen gadgets, and happen to own one of these handy contraptions (pictured on the left). You can find many versions on Amazon. If you’re smarter than me, you will find one that makes more than 20 chips at a time. Especially when you decide that this will be one of your contributions to a dinner party. doh!


After the first 40 chips, half of which I ate as soon as they came out of the microwave, I decided I better get my shit together and find a way to make this go a little bit faster. People were on their way and time was of the essence. I had already pre-sliced and rinsed the potatoes since that was super easy so I had an abundance of supply and very little time. Google to the rescue. I threw my version of “health” out the window, tossed them in olive oil and threw them on a cookie sheet lined with parchment and cooked them in the oven at 400F for 20 minutes, flipping them over halfway through cooking. Still wasn’t as easy as buying a bag of chips, but they were impressive and tasted fantastic.  – R.Dolly



Campfire Potatoes in Foil

My mom used to make these on the grill when we went camping and at family gatherings at home. I always waited until everyone else filled their plates so I could get the brown crispy potatoes at the bottom. My husband is allergic to onions so it’s super easy to make one packet with onions and one without for those who can’t have or don’t like onions. Most vegetables will work well in a foil packet. Just be sure to cut the vegetables that will cook quickly into thicker slices. I’ve added mushrooms and zucchini with success, as well. Don’t be afraid to spice it up with cayenne pepper or your favorite spices!!!


Campfire Potatoes in Foil


  • Potatoes, sliced into thin rounds (yellow or red – any potatoes that you don’t have to peel)
  • Carrots, sliced into thin rounds
  • Onions, sliced into thin rounds
  • Seasoning salt
  • Garlic, minced
  • 4 Tbsp butter, divided and dropped on top of the ingredients before sealing packet


  • Slice everything into thin rounds so the cooking time is decreased.
  • Use a piece of heavy duty foil or 2 layers of regular foil (I purchase my heavy duty foil at Costco. It comes in a huge roll that lasts forever)
  • Place ingredients in the center of the foil
  • Sprinkle with seasoning salt and minced garlic
  • Drop the butter on top of the ingredients by the Tablespoon so that it will melt evenly
  • Bring the short ends of the foil up and fold twice to seal
  • Fold in the outer edges to seal, leaving room for steam
  • Grill on a metal rack or directly on the coals by the fire’s edge. Can also be done on the BBQ, on medium heat. ~C.Dolly