Spo-Dee-O-Dee Chips

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is from the cookbook called "Patio Daddy-O" 50's recipes with a 90's twist. It says we dare you to eat just one of these rounds. (sounds like another store bought chip) anyway they say they're hot and salty, crisp and crunchy, and absolutely irresistible. I made a test run on these chips and did change a few things in the recipe. The temperature and the cooking time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (106.3 g)
  • Calories 211.4
  • Total Fat - 17.4 g
  • Saturated Fat - 11 g
  • Cholesterol - 45.8 mg
  • Sodium - 16 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 2 g
  • Sugars - 1 g
  • Protein - 1.6 g
  • Calcium - 12.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat an oven to 350°F.

Step 2

Line 2 baking sheets with aluminum foil.

Step 3

Place 3 tablespoon of the butter on each baking sheet and place them in the oven briefly to melt the butter.

Step 4

Thinly slice the potatoes crosswise.

Step 5

Dip both sides of each slice in the melted butter and place on the baking sheets in a single layer.

Step 6

Lightly sprinkle the potatoes with salt and paprika.

Step 7

Bake for 25 to 30 minutes, or until crisp and golden brown.

Step 8

Rotate the pans on the oven shelves midway through baking to ensure even cooking.

Tips & Variations


No special items needed.

Related

breezermom

I peeled my potatoes, and then realized in the photo that they were unpeeled, so I messed up there. I halved the recipe and just made one sheet pan full of potatoes. I let mine cook longer trying to get a nice crispness, but after about 50 minutes I took them out so we could go ahead and eat dinner. They tasted great, but weren't really crisp....wondering if it is the skins that crisped up? I'd recommend not peeling the potatoes. All males in the building gave these a thumbs up....they love their potatoes!! LOL!

review by:
(16 Apr 2021)