Lay's Baked Original contains problematic corn oil (inflammatory seed oil) and soy lecithin. This clean DIY version eliminates the seed oil by using avocado oil, replaces soy lecithin with sunflower lecithin, and uses only organic ingredients while replicating the light, crispy texture and subtle potato flavor.
Based on: Baked Original
· Makes approximately 40 servings
· Serving: 1 oz (28g) - about 12-15 chips
Why This Recipe is Seed Oil Free
Commercial Baked Original from Lay's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Baked Original may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural coloring agent that provides the golden hue without artificial dyes
Instructions
Step 1. Preheat your oven to 375°F (190°C) and line 2-3 large baking sheets with parchment paper. In a large mixing bowl, combine 600g potato flakes, 120g tapioca starch, 8g sea salt, 4g sunflower lecithin, and 2g annatto powder. Whisk thoroughly for 2-3 minutes until completely uniform - any clumping will create uneven chips.
Step 2. In a separate bowl, dissolve 24g coconut sugar in 480ml (2 cups) warm filtered water, stirring until completely dissolved. Add 60ml avocado oil and whisk vigorously for 1 minute to create a smooth emulsion - the lecithin will help bind the oil and water.
Step 3. Pour the liquid mixture into the dry ingredients gradually while stirring with a wooden spoon. Mix for 3-4 minutes until you have a smooth, thick batter consistency. Let rest for 10 minutes - this allows the potato flakes to fully hydrate and the starches to activate.
Step 4. Working in batches, spread the mixture onto parchment-lined baking sheets using an offset spatula, creating an even layer about 2-3mm thick (roughly 1/8 inch). The thinner you can spread it while maintaining evenness, the crispier your chips will be. Score the surface lightly with a knife into chip-sized rectangles about 1.5x2 inches.
Step 5. Bake for 18-22 minutes, rotating pans halfway through, until the edges are golden brown and the surface feels firm and dry to the touch. Remove from oven and let cool completely on the pans for 15 minutes - they will continue crisping as they cool.
Step 6. Once completely cool, break along the scored lines into individual chips. Store in an airtight container for up to 2 weeks. The chips should be light, crispy, and have a subtle potato flavor with a hint of sweetness. If any pieces feel soft, return to a 300°F oven for 5-8 minutes to re-crisp.
Step 7. To serve, measure out 28g portions (about 12-15 chips depending on thickness). These are excellent on their own or with clean dips like guacamole, hummus, or Greek yogurt-based dips. The annatto provides a natural golden color similar to the original product.
Storage
Store in an airtight container at room temperature for up to 2 weeks. If chips lose crispness, re-crisp in a 300°F oven for 5-8 minutes. Avoid refrigeration as it will make them soggy.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.45
Savings62%
Higher upfront investment for quality ingredients, but exceptional long-term savings. Most ingredients last for months of batches. The per-serving cost drops significantly with bulk purchasing of organic ingredients.