Homemade Baked Potato Chips
Crispy, crunchy, and very addictive, baked potato chips are a perfect late-night snack. Learn how to make your very own baked potato chips. Served with your burgers, fish and chips, roast chicken, or just as a snack when you are craving some fried potato chips.
In our home, my kids love potato chips and potato wedges all the time. But they are not deep-fried!! Deep frying is not my first choice at home.
Crisp, tasty, and well-liked by most people, potato chips are the consummate snack food. But did you know that the potato was at first despised as food? Also, let’s not forget the health risks, such as obesity, cancer, and diabetes, associated with potato chips.
This is why you need to make this healthier alternative – oven potato chips. Trust me, make a batch of your own potato chips, and you won’t miss the fried potato chips. You will love them the very first time you make them.
Why make these chips
- These are such an addiction. I highly recommend you make more than you think you need. As a guide, I usually use one potato per person. But it’s almost never enough.
- The list of ingredients is very simple and easy, such as potatoes, seasoning, and oil.
- These are perfect to serve as an appetizer or a side dish with many main meals, from simple burgers to sandwiches and schnitzels. They are also the perfect healthy snack.
Ingredients and substitutes
- Potatoes – Starchy potatoes, such as russet potatoes, or waxy potatoes, such as red-skinned and fingerling potatoes, are the best for baking in the oven. This is because they absorb moisture and still hold their shape.
- Cooking oil – I am using olive oil for this recipe. But please note that when cooked on very high heat, olive oil can burn, too. You can also use coconut oil or avocado oil instead.
- Seasonings – The most basic are salt and pepper. And yet, there is so much more you can do with seasoning. I love making different variations, from turmeric, onion, and chili powders to pumpkin spice and parmesan cheese.
Step-by-step: Homemade potato chips
- Preheat the oven to 450°F / 230°C Gas Mark 8.
- Slice the potatoes as thin as possible using either a sharp knife or a mandoline. Then, pat them dry with a paper towel or a clean kitchen cloth.
Pro tip – You can peel the potatoes as I have, or just scrub the potatoes clean and slice them as thin as possible.
- Place the potatoes in a bowl. Season with salt, pepper, and any other seasoning. Add the olive oil and toss well to combine.
- Lightly spray two baking sheets lined with parchment paper. Layer the potatoes in a single layer.
Pro tip – It is important to keep the slices separated; any slices stuck together will bake stuck together.
- Bake for about 10 to 15 minutes until golden brown. Turn them over once in between if they get too dark brown.
Pro tip – You can also turn the baking sheet position in the oven to facilitate even baking. - When done, remove them from the baking sheet with a spatula. I like to stack them and place them on a serving platter.
- Stovetop Melting Potatoes
- Mashed Potatoes Recipe or Skinny Mashed Potatoes
- Hasselback Potatoes
- Roasted Sweet Potatoes
- Crispy Garlic Roasted Potatoes
- Potato Flatbread Recipe or Potato Stuffed Pita Bread
- Recipe for Sweet Potato Soup
- See all potato recipes
Frequently asked questions
Wipe the potato slices well, as this takes away that stickiness. Then, add a tablespoon or two of oil. Toss them well before you season them.
Starchy potatoes, such as russet potatoes, or waxy potatoes, such as red-skinned and fingerling potatoes, are the best for baking in the oven. This is because they absorb moisture and still hold their shape.
No, not for this recipe. Since we cut the potatoes into thin slices, they bake quickly.
This is the perfect side to many main course dishes like chicken, beef, lamb, or pork. We love having it with my
Oven-baked Buttermilk Crispy chicken,
Breaded chicken bread or Schnitzel,
Breadcrumb Crusted Baked Fish Fillets
Lamb Roast
Kebab Beef Burgers
Kebab Turkey Burgers
Baked Potato Chips
Crispy, crunchy, and very addictive, baked potato chips are a perfect late-night snack. Learn how to make your very own baked potato chips. Served with your burgers, fish and chips, roast chicken, or just as a snack when you are craving some fried potato chips.
Video
Ingredients
- 1 lb (450 g) Potatoes 4 large
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried rosemary
- 1 tbsp Lemon zest
- tsp Garlic powder
- 1 tbsp Paprika or cayenne
Method
- Preheat the oven to 450°F / 230°C Gas Mark 8.
- Slice the potatoes as thin as possible using a sharp knife or a mandoline. Then, pat them dry with a paper hand towel or a clean kitchen cloth.
- Place the potatoes in a bowl. Season with salt, pepper, and any other seasoning. Add the olive oil and toss well to combine.
- Lightly spray two baking sheets lined with parchment paper. Layer the potatoes in a single layer.
- Bake for about 10 to 15 minutes until golden brown. Turn them over once in between if they get too dark brown.
- When done, remove them from the baking sheet with a spatula. I like to stack them and place them on a serving platter.
Notes
- The potatoes can be made with or without skin. If you choose to leave the skin on, make sure to scrub it thoroughly before slicing.
- Also, slice the potatoes as thinly as you can. The thinner the potatoes, the crispier the chips will be. The thicker the potatoes are, the softer the baked slices will be.
- And you can soak the potatoes in cold water. This helps remove the starch and makes them stick less. And make sure to drain them well and dry them thoroughly. I do not do this step. As long as you keep the slices separate, they bake perfectly.
- Line the baking sheet with parchment paper or aluminum foil. I find parchment works better than aluminum foil.
- And layer the potatoes in a single layer.
- Bake the potatoes in the hot oven so they crisp up rather than stew in their liquid.
- Ideally, thin potato slices just get baked without the need to turn over. But make sure to turn them over if necessary.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
A very pleasant day to you. You mentioned Olive oil when heated loses its health benefits and I agree with you but you recommended it in your recipe. It’s a bit confusing.
Hi Mike…. sorry yes, I did change the recipe so now – olive oil is ok… just dont’ use extra virgin. Thanks for checking.
These are so easy to make. Thanks Veena. I love potato chips but never can get them so crisp. I love how thin you make these.
Thank you, Isabel. yes, you have to cut them thin if you want them to crisp nicely. I love them thin and honestly, don’t mind the brown spots.
OMG – these are so much better than just the recipe chips that people say – pat dry and bake. These have so much more flavor from the seasonings. We love this in our house and I’m not trying to cut my slices as thin as I can!! Thanks Veena
Thanks, Elaine. So happy you and the family enjoy these so much. Thanks for coming back to write this feedback.
These bake really fast when you cut them thin. I burnt a few but they were still so delicious. Love all the added extra flavors.
Thanks Simon. Yes, you have to keep a close watch the thinner they are the faster they cook.
I love how simple and easy these were to make. My kids love chips but I hate the supermarket brands so this works perfectly. I love that you kept the skin on too. My kids love it. Thanks for sharing
Thank you, Alyssa. Yes, these are definitely so simple and easy to make. Glad you hear your family loves these. We do too.