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Glass Potato Chips

Glass Potato Chips

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 20 minutes
  • Refrigeration: 4 hours
  • Cook Time: 4 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 60 chips 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: Plant Based
  • Diet: Kosher


Glass Potato Chips are the absolute coolest chips you will ever eat! You won’t believe that these gorgeous chips are made from fresh, humble potatoes. While they may take some time to dehydrate the results are spectacular, crunchy, potatoey deliciousness.


Units Scale
  • 6 medium Yukon Gold Potatoes (7 if smaller)
  • 1 teaspoon Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 4 cups water
  • 1/4 cup potato starch
  • food coloring optional
  • Propellant free vegetable spray


  1. With a sharp knife, score an X on each potato. 
  2. Place the potatoes in a large stock pot.  Add the salt and olive oil, then cover with the water.
  3. Bring the water to a boil over high heat, then reduce the temperature to simmer and cook for 25-30 minutes until the potatoes are soft.
  4. Remove the potatoes from the pot.  Place a sieve over a large bowl and strain the potato stock by pouring it into the sieve/bowl.
  5. Cover the stock and refrigerate at least four hours or overnight.

Once the Potato Stock has Chilled…

  1. Preheat the oven to 225°F.   
  2. Line 2-3 sheet pans with parchment paper.  Set aside.
  3. Return the potato stock to the pot and whisk in the potato starch until dissolved.
  4. Cook over medium heat, whisking constantly, until the mixture form a thick gel, around 5 minutes.
  5. Immediately remove from the heat and add food coloring if using.  Allow to cool slightly.
  6. Transfer the gel to a squeeze bottle and squeeze large blobs onto the prepared parchment paper.  Smooth the blobs into chip shapes using an offset spatula or spoon.
  7. Bake for four hours.
  8. Remove from oven and lightly spray with vegetable spray.  Carefully turn the chips over and lightly spray the second side.
  9. Store in an airtight container.


You can add dried herbs to the chips after shaping but before baking.

I made mine very thin but you can make yours slightly thicker if you like.  I like the whispiness of the thin ones though.


  • Serving Size: 1 chip
  • Calories: 14
  • Sugar: 0.4 g
  • Sodium: 25.5 mg
  • Fat: 0.5 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 2.5 g
  • Fiber: 0.3 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg

Keywords: Glass Potato Chips, Homemade Chips, Potato Chips, light potato chips, gluten free, dairy free, nut free, meat free, vegan, vegetarian, plant based, low calorie, pareve

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.