These Homemade Potato Chips with Seeds are deliciously 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.
Equipment
- Large bowl
- Baking sheet
- 1.5 lbs Little Potatoes
- 2 Tbsp canola oil
- 1/2 cup mixture of hemp seeds, chia seeds, poppy seeds, sesame seeds, and flax seeds
- 1 Tbsp coarse sea salt, if desired
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Instructions
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Step 1
Preheat oven to 425 °F.
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Step 2
Slice Little Potatoes into quarter-inch rounds.
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Step 3
Place in a deep bowl and toss with canola oil.
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Step 4
Add seed mixture and salt and toss to coat.
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Step 5
Arrange in a single layer on one or two baking sheets, top with any remaining seeds.
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Step 6
Bake for 15 to 20 minutes, turning at least once until golden and crisp.
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Step 7
Remove to a cooling rack and serve when cooled and crisp.
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Step 8
Store in an airtight container in the refrigerator and pop into a hot oven to crisp.
