These irresistible baked potato chips are made from the purple potatoes grown in my dear neighbor’s garden, 100% homegrown and organic. I have baked them for the after school snack for my kids and as soon as I put chips out on the plate, they were gone. My daughter asked if I can bake more for her lunchbox and that is what I am going to do! You may use different spices, but I found smoked paprika, and parsley is a perfect combination.
The farms tour was probably my favorite part of the whole trip. I was so happy to see how young people care about a healthy food environment in their state of North Carolina. Everything we have tasted was so fresh and delicious! Amazing people and this lovely town will always be in my heart. Thank you, Asheville for letting us be a part of your life!
Looking Glass Creamery, family-owned and operated, is an award-winning producer of handmade cheese and traditional goat’s milk caramel.
I wish I can have for my breakfast smoked trout with cream cheese and bagel from Sunburst Trout Farm.
I need to find Buchi Kombucha around here – love the drink!
Baked Purple Potato Chips
- 3-4 medium purple potatoes, washed thoroughly, skin-on, sliced very thin
- spray oil
- 1 tsp dried parsley
- 1/2 tsp smoked paprika
- salt and freshly ground pepper to taste
Preheat oven to 375F.
Spray the baking pan or cookie sheet with the oil spray and line up the potato slices. Spray again on top of the potatoes for crispier chips. Sprinkle the salt, paprika, dried parsley, and freshly ground pepper on a top of each slice.
Bake for about 10-15 minutes, watching closely. When they are done, remove from the oven and set aside to cool.