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Seaweed Chips flatlay with packaging
Seaweed Chips flatlay with packaging

Baked Seaweed Potato Chips

By Amanda Wong  , , ,

January 4, 2021

We all have one of those days where we crave for a bag of crispy potato chips. This recipe is perfect for those who are looking for a healthier version of chips to snack on.

Our reduced-sodium, low-fat baked potato chips is easy to make and addictively delicious. A mandolin would come in handy for this recipe but if you don’t have one, don’t worry. You can use this as an opportunity to show off your knife skills.

To get the crispiest potato chips, make sure you use a kitchen towel or paper towel to pat dry your potato slices before putting them into the oven.

Products used in this recipe - Rainbow Seaweed Flakes, Rainbow Seaweed Salt

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: Serves 4


300g potato (Russet)

2 tsp Rainbow Seaweed Salt

2 tsp Rainbow Seaweed Flakes / Tasmanian Wakame / Bush Tucker

1.5 tbsp olive oil


1Preheat oven to 210°C.

2Slice the potatoes into 2-3mm thin slices using a sharp knife or mandolin.

3Rinse the potatoes under running water to remove some starch then pat dry with a paper towel.

4Toss the potatoes together with other ingredients in a bowl.

5Line baking tray with parchment paper and arrange the potato slices neatly so that they don’t overlap one another.

6Bake for 20-25 minutes or until golden brown and crispy.

7Sprinkle some Rainbow Seaweed Flakes, Seaweed Salt and serve with a dip of your choice.

Categories - Snack, side dish


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