Potato, Tortilla, Bagel, And More: How To Make Your Own Chips

The truth is that chips — potato, tortilla, bagel, and more — are simple to make at home. The only special tool you need is a mandolin — though if you don't have one, a sharp knife will do. For potato chips, slice your potatoes thin, fry them until golden brown, season them with salt and pepper, and you're done. Make a quick and simple sour cream and onion dip and you've got a homemade snack that store-bought can't beat. Or make your own "Doritos" or bagel or pita chips or something healthier out of fruit or vegetables.

Preheat your oven to 250 degrees F. Cut your gala apples into thin slices on a mandolin and arrange on a baking sheet. Sprinkle both cinnamon and sugar on apple slices and bake in the oven for about 45 minutes or until the edges of the apples begin to brown. 

When making bagel chips, start by refrigerating the bagels for at least one hour. Preheat your oven to 350 degrees F.  Cut your bagels into ¼-inch crosswise slices and place on a baking sheet. Add a combination of  a tablespoon each of butter, garlic powder, and salt to your bagel slices and place in a 350 degree F oven for 15 minutes or until the bagels are lightly browned. Let the bagel chips cool on a wire rack before serving. 

In order to make banana chips you need to slice your bananas thinly, about 1/8 inch thickness and then brush them with a lemon juice and water mixture to stop them from browning. Preheat your oven to 250 degrees F. Sprinkle the banana chips with kosher salt, then bake them for 2 hours. After about 90 minutes turn the chips once. Let the banana chips cool on a wire rack before serving.

Stack corn tortillas and cut them into six wedges to mimic the triangular shape of Doritos. Brush each chip with olive oil on both sides. In a bowl, mix together salt, paprika, chili powder, and Parmesan cheese. Dredge the chips in the mixture until they are well coated. Place on a baking sheet and bake for 15 to 20 minutes in a 325 degree oven. 

For homemade kale chips, preheat your oven to 350 degrees F. Line a baking tray with parchment paper. With a knife or kitchen scissors remove the kale leaves from the stem and tear into bite sized pieces. Bake in the oven until the edges of the kale begin to brown, about 12 minutes. 

Cut your pitas into six wedges. In a small bowl, mix olive oil, salt, pepper, garlic, and onion powder. Brush your pita chips with the olive oil mixture and place on a baking sheet. Bake in a 350 degree oven for 15 minutes.

Cut your potatoes into thin slices using either a mandolin or a knife. As you slice the potatoes, put them into a bowl of cold water so they won't brown. When all the  potatoes are sliced, drain them and add enough fresh cold water to the bowl to cover them. Add 1 tablespoon of salt and let the chips soak for 20 minutes. In a large pan or deep-fryer, heat vegetable oil to 265 degrees F. Drain the potato slices and pat them dry, then fry them in small batches. When the chips come out of the fryer sprinkle them with salt.

Stack your tortillas and cut them into six wedges in order to make chips.  Brush each tortilla chip with olive oil. Spread the chips on a baking sheet and season with kosher salt. Bake in a 325 degree F oven until the chips are golden brown and crispy. Rotate the baking sheets every 10 minutes until the chips are done browning. 

Using your mandolin, slice your vegetables very thinly and place on parchment paper in a single layer. Sprinkle the chips with salt and place them in a 350 degree F oven for about 10 minutes or until vegetables are crisp.