Herb and Garlic Potato “Chips” Recipe


Percival Singson

Herb and Garlic Potato “Chips”

Prep time: 2 minutes
Active time: 8 minutes
Baking time: 20 minutes
Cooling time: 5 minutes

Total time: 35 minutes

Total Servings: About 2 servings

These herb and garlic potatoes “chips,” are a thicker and more flavorful spin on your traditional potato chips you might eat from a bag. Instead of being at room temperature, these “chips” are served warm and leave you more filled than your average snack bag of Classic Lay’s. They can be eaten as a snack, or a side dish for a meal of your choosing. Plus, they leave your house smelling delicious during and after cooking them.

1 baking sheet
A knife
Liquid Measuring cup
Measuring spoons
1 medium bowl
1 spatula
A working oven
Paper towels (optional)

¼ cup olive oil, plus more for oiling the pan
1 pound of potatoes (any type is fine, I used Yukon Gold)
1 clove of garlic, minced
½ tsp ground black pepper
½ tsp dried thyme (1 tsp if using fresh)
¼ dried oregano (½ tsp if using fresh)
¼ tsp dried parsley (½ tsp if using fresh)
¼ ground mustard
A pinch of chili powder
Salt to taste, for serving


Oil a baking sheet and preheat the oven to 450℉.
Slice potatoes into ⅛ inch thick slices. Place slices in a bowl and add olive oil. Mix with a spoon or your hands, making sure that each slice is coated in oil.
Add minced garlic to potatoes. To mince garlic, cut the two ends of the clove off with the outer peel still on. Once the ends are cut, the peel is easier to remove. Next, cut the garlic lengthwise into slices, then crosswise to create skinny strips. Lastly, take these skinny strips and cut them crosswise into small pieces.
Add pepper, thyme, oregano, parsley, mustard and chili powder to the potatoes. Mix once again, making sure to evenly distribute the spices.
Dump potatoes onto the oiled baking sheet and arrange them into a single layer.
Bake in the oven for 10 minutes. After ten minutes, remove the pan from the oven and flip the potato slices. Place back into the oven, rotating the pan so the far side of the tray is now closest to you, and bake for 10 more minutes, until the potatoes are golden and slightly crispy.
Let cool for five minutes on the baking sheet, before transferring to a separate plate. You can line the plate with a paper towel to remove any excess oil.
Sprinkle with salt and eat while still warm.