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Baked Loaded Greek Potato Chips
Crispy, oven-baked potato chips meet cool Mediterranean toppings in this fresh take on a classic appetizer. You'll toss thin potato slices in olive oil and oregano, then roast them until they're perfectly golden. While they bake, it's easy to whip up a quick homemade tzatziki sauce with Greek yogurt, garlic, and fresh dill. Piled high with crisp cucumbers, sharp red onions, and creamy feta cheese, this vibrant platter brings a bright contrast of temperatures and textures to your table.
Equipment
- Oven
- Baking sheet
Ingredients
- 2 (8-ounce) russet potatoes, well scrubbed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon kosher or sea salt
- ¼ teaspoon black pepper
- 1 cucumber, unpeeled, cut in half
- ⅔ cup plain 2% Greek yogurt
- 4 tablespoons chopped fresh dill or other herb, leaves and stems, divided
- 1 garlic clove, minced
- ¼ cup diced red onion
- 4 ounces feta cheese, crumbled
Instructions
- 1Position the oven racks in the upper-middle and lower-middle slots. Heat the oven to 400°F and grease two large rimmed baking sheets with cooking spray.
- 2Cut the scrubbed potatoes into thin slices using a mandoline, a sharp knife, or a spiralizer fitted with a flat blade.
- 3Place the potato slices in a large bowl and toss them with the olive oil, dried oregano, salt, and black pepper until evenly coated.
- 4Arrange the seasoned potatoes in a single layer across the two prepared baking sheets, making sure they barely overlap. Overcrowding causes them to steam instead of crisp.
- 5Bake the potatoes for 10 minutes. Take the sheets out, flip each chip with tongs, and swap the baking sheets between the upper and lower racks.
- 6Continue baking for another 10 to 12 minutes until the chips turn golden and crispy.
- 7Prepare the cucumber while the potatoes bake by shredding one half with a box grater or chopping it finely.
- 8Mix the shredded cucumber, Greek yogurt, 3 tablespoons of chopped dill, and minced garlic in a small bowl to create the tzatziki sauce. Chop the remaining cucumber half and set it aside.
- 9Move all the baked chips onto a single baking sheet or a large serving platter. Drizzle the homemade tzatziki sauce over the warm chips, then scatter the reserved diced cucumber, red onion, crumbled feta cheese, and the last tablespoon of dill on top.
Notes
- Variation: Process the potatoes with a spiralizer if you prefer a continuous ribbon shape for your chips.
- Tip: Test different slicing blades on your mandoline to achieve the exact thickness you want for the best crunch.
- Swap: Use a fine shredding attachment instead of a flat blade to turn the potatoes into thin shoestring fries before baking.
- Make ahead: You can mix the tzatziki sauce up to 2 days in advance and store it in the fridge to let the flavors meld.