A lower-calorie way to make Ketchup Chips
Ketchup Chips: slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer; the chips are dry and crisp with an even red seasoning
Ketchup Chips: slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer. yellow potatoes, tomato powder, smoked paprika, onion powder, garlic powder. the chips are dry and crisp with an even red seasoning.. This measured Canadian recipe serves eight at about 285 kcal per portion.
Ketchup Chips should remain recognisable after it is lightened. slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer. yellow potatoes, smoked paprika, cider vinegar. the chips are dry and crisp with an even red seasoning. onion powder, garlic powder, cider vinegar, rapeseed oil, black pepper. the chips are dry and crisp with an even red seasoning. slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer.
What changes—and what stays
From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 285 calories
slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer; 24 g oil for eight portions; the chips are dry and crisp with an even red seasoning. onion powder, garlic powder, cider vinegar, rapeseed oil, black pepper. the chips are dry and crisp with an even red seasoning. slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer; 24 g oil for eight portions; the chips are dry and crisp with an even red seasoning. | onion powder, garlic powder, cider vinegar, rapeseed oil, black pepper. the chips are dry and crisp with an even red seasoning. slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer. |
How the flavor stays
onion powder, garlic powder, cider vinegar, rapeseed oil, black pepper. the chips are dry and crisp with an even red seasoning. slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer.
A cost rule that survives inflation
yellow potatoes, tomato powder, smoked paprika, rapeseed oil, black pepper. slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer. Ketchup Chips.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 700 gyellow potatoes
- 450 gtomato powder
- 20 gsmoked paprika
- 220 gonion powder
- 160 ggarlic powder
- 120 mlcider vinegar
- 24 grapeseed oil
- 8 gblack pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured ingredients
slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer: yellow potatoes, tomato powder, smoked paprika. Measure and prepare them so they cook evenly.
Look for: yellow potatoes, tomato powder, smoked paprika: the chips are dry and crisp with an even red seasoning. They should be evenly sized and free of excess surface moisture.
Step 2 · follow the visible cue
Build the defining flavour
onion powder, garlic powder, cider vinegar: the chips are dry and crisp with an even red seasoning. Combine them in the order that builds flavour without scorching.
Look for: onion powder, garlic powder, cider vinegar: slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer. Look for rounded aromas with no burnt specks or separated oil.
Step 3 · follow the visible cue
Cook with controlled heat
Ketchup Chips — slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer; rapeseed oil, black pepper. Add them while controlling heat and moisture.
Look for: the chips are dry and crisp with an even red seasoning; rapeseed oil, black pepper, Ketchup Chips. The final accents should remain visible and balanced.
Step 4 · follow the visible cue
Finish and verify the texture
the chips are dry and crisp with an even red seasoning. Rest briefly, make one final texture check, and divide Ketchup Chips into eight portions.
Look for: Ketchup Chips: slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer; the chips are dry and crisp with an even red seasoning. No unwanted water or fat should pool at the edge.
Calories at the same serving size
150 kcal · 34% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Ketchup Chips promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Cool Ketchup Chips promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Frequently asked questions
Can I prepare Ketchup Chips ahead?
Yes. Prepare and chill the base in advance, but complete the final cooking, crisping, or dressing close to serving so the intended texture is preserved. Cool Ketchup Chips promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Does the calorie estimate for Ketchup Chips include sides?
No. It covers one of eight portions made from the listed measured ingredients; drinks, bread, rice, sauces, and other sides are counted separately. slice potatoes paper-thin, rinse off starch, dry thoroughly, and bake in one layer; 24 g oil for eight portions; the chips are dry and crisp with an even red seasoning..
- yellow potatoes700 g
- tomato powder450 g
- smoked paprika20 g
- onion powder220 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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