Oil-Free Potatoes, Sweet Potatoes or Tortilla Chips
These work perfectly with a wide variety of dips and salsas and can be served as snacks or at parties year-round. Dress them up with any natural seasonings you like or eat them plain. You’ll satisfy that salty craving without all the guilt from heavy oils.
Servings Prep Time
4 people 15 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
8 minutes
Tortilla Chips
Oil-Free Potatoes, Sweet Potatoes or Tortilla Chips
These work perfectly with a wide variety of dips and salsas and can be served as snacks or at parties year-round. Dress them up with any natural seasonings you like or eat them plain. You’ll satisfy that salty craving without all the guilt from heavy oils.
Servings Prep Time
4 people 15 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
8 minutes
Tortilla Chips
Ingredients
  • 2-3 large potatoes or sweet potatoes sliced thinly by hand or with a mandolin
  • 12 6″ corn tortillas
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. This applies to both sweet potatoes, regular potatoes, and tortillas.
  3. If your potatoes or sweet potatoes are too wet, line them on top of a couple of paper towels. Top with another or two paper towels and pat dry before step 2.
  4. Place in a single layer on a baking sheet.
  5. If baking tortillas, sprinkle or spray a small amount of water (or vinegar) over the chips if they’re too dry.
  6. Lightly salt and/or top with your favorite seasonings (see the BBQ topping recipe below). Bake for 8-10 minutes, flip them over and then bake again for another 5-10 minutes.
  7. Regular potatoes will take less time.
  8. Watch them carefully as they’re easy to overcook.
  9. * BBQ Seasoning Mix (keeps for 1 month): 1 tablespoon paprika 2 teaspoons dried ancho chile powder 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon packed brown sugar 1 teaspoon black pepper
  10. Mix together in a small bowl and sprinkle over chips.
  11. Enjoy as is or with your favorite dip.
Microwave Method:
  1. Cut tortilla by stacking them and cutting into 6 triangles.
  2. This applies to both sweet potatoes, regular potatoes, and tortillas.
  3. If your potatoes or sweet potatoes are too wet, line them on top of a couple of paper towels. Top with another or two paper towels and pat dry before step 2.
  4. Place in a single layer on a microwaveable dish or use the handy microwavable “Top Chips” gadget below.
  5. Microwave for about 6-8 minutes or until crisp. Some of them will turn a brownish color which is OK, but watch them carefully so they don’t burn.

This recipe was printed from plantbasedcooking.com