Homemade Potato Chips
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
206
calories
Calories
Healthy, because
Even smarter
Nutritional values
Potatoes are an excellent source of vitamins, fiber, and minerals, and it is great to snack on these chips every once in a while. Frying them in oil removes some of the nutritional value, but if you bake them instead, that can remain.
Use a different type of oil like olive or grapeseed oil, and bake the chips instead of frying them.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 9 ozs waxy potatoes
- 14 ozs small blue potatoes
- vegetable oil (for frying)
- coarse Sea salt
Preparation steps
1.
Peel potatoes, rinse and cut into thin slices or slice on a mandolin. Pat dry with paper towels.
2.
Heat vegetable oil in a large pot (it is hot enough when small bubbles appear around the edges when stirred with a wooden spoon).
3.
Fry chips in batches until crispy, 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with salt.
