These Homemade Garlic Potato Chips are pretty impressive with garlic and tomato sauce adding an unique twist to a classic recipe. A much healthier option to french fries!
Homemade Garlic Potato Chips with tomato sauce
When my sister and I were young we used to love spending our nights chit chatting over a bowl of homemade garlic potato chips, sprinkled with tomato sauce and vinegar. It was tastier than the store bought version and what we loved more about making these was the bonding. Oh, the laughs we had! Such a good times!
I came to think about this recipe again when my daughter asked me to buy her chips which is a total no, no in this family. We don’t advocate junk food and if we can make a healthier, homemade version, we absolutely take it. Making our own homemade garlic potato chips seems like the best way to know what we put on our table as we get to choose the ingredients and we know they’re coming from trusted sources and are pretty much natural, no additives added.
This recipe is super easy! The only “hard” part is mixing the potato slices with the garlic, vinegar and tomato sauce as I had to pay attention not to break the slices so I had to toss the potatoes gently. I love the vinegar addition, it makes these chips so tangy and together with garlic it helps you feel full faster so you won’t get to over indulge. The tomato sauce is the perfect ingredient to make this mixture complete!
Homemade garlic potato chips recipe
- 2 large potatoes
- 4 garlic cloves
- 1 tablespoon white wine vinegar
- 1/2 cup tomato sauce (or use paste and dilute with water)
- pinch of salt
- dried parsley or thyme (optional – I didn’t use any at this time)
- a mandoline (optional but recommended for best results)
- Peel potatoes and slice into thin rounds (this is where the mandoline comes in very handy).
- Rinse in cold water and pat dry until all water is absorbed.
- Peel and smash garlic, add a pinch of salt, tomato sauce and vinegar (also herbs if you decided to use any). If your tomato sauce seems very thick, add a little bit of water, just enough to make it able to pour.
- Toss the potatoes with the sauce, very gently so you won’t break the slices.
- Work in batches. Spread the potatoes on a baking sheet coated with cooking spray or lined with baking paper.
- Bake at 200 C = 400 F until golden, about 20-25 minutes.
- Let cool until crisp.