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Our Homemade Potato Chips with Seeds are addictively 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.
Ingredients
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Preparation
Preheat oven to 425°F.
Slice Little Potatoes into quarter-inch rounds.
Place in a deep bowl and toss with canola oil.
Add seed mixture and salt and toss to coat.
Arrange in a single layer on one or two baking sheets, top with any remaining seeds.
Bake for 15 to 20 minutes, turning at least once until golden and crisp.
Remove to a cooling rack and serve when cooled and crisp.
Store in an airtight container in the refrigerator and pop into a hot oven to crisp.