Crispy Homemade Baked Potato Chips are a simple and healthy way to enjoy a classic snack without the additives and excess oil found in store-bought versions. These thin, golden chips are oven-baked to crunchy perfection with just a touch of olive oil and sea salt. They’re perfect as a standalone snack, a party appetizer, or a crunchy side to your favorite sandwich or burger.

Why You’ll Love This Recipe

These baked chips are easy to make, require minimal ingredients, and can be customized to suit your taste. Unlike fried chips, they’re lower in fat but just as crispy and satisfying. You can keep them classic with salt or explore flavor variations with spices and herbs. Plus, they’re naturally gluten-free and vegan-friendly. Once you try them, you’ll never look at packaged chips the same way again.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large russet potatoes
• 1–2 tbsp olive oil
• 1/2 tsp sea salt (or to taste)

Optional Add-Ons:

• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• Fresh herbs (such as thyme or rosemary)

directions

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Wash and peel the potatoes (peeling is optional for a more rustic chip).
3. Slice the potatoes very thinly using a mandoline or a sharp knife for uniform thickness.
4. Place the slices in a bowl of cold water and let soak for 10 minutes to remove excess starch.
5. Drain the potatoes and pat them completely dry using a clean towel or paper towels.
6. Toss the dried slices in olive oil and sea salt. Add optional spices such as smoked paprika, garlic powder, or herbs if desired.
7. Arrange the slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
8. Bake for 10–15 minutes, then flip each chip and bake for an additional 7–10 minutes, or until golden and crispy.
9. Watch closely in the last few minutes, as chips can burn quickly.
10. Let the chips cool slightly before serving. They will continue to crisp up as they cool.

Servings and timing

This recipe makes approximately 4 snack servings.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes

Variations

• Salt & Vinegar: Soak potato slices in vinegar instead of water, then bake as directed.
• Cheesy Chips: Sprinkle with nutritional yeast or grated Parmesan before baking.
• Spicy Chips: Add cayenne pepper or chili powder for heat.
• Sweet Potato Chips: Swap russet potatoes for sweet potatoes for a slightly sweet variation.
• Herb Chips: Add finely chopped rosemary, thyme, or oregano to the oil mixture before baking.

storage/reheating

Storage:
Store cooled chips in an airtight container at room temperature for up to 3 days. For best texture, consume within 1–2 days.

Reheating:
To re-crisp, place chips in a preheated 325°F (160°C) oven for 5 minutes. Avoid microwaving, as it may make them soggy.

Tip: Ensure chips are fully cooled before storing to avoid steam-related sogginess.

FAQs

Why are my chips soggy?

Chips may become soggy if they’re sliced too thick, not dried properly, or overcrowded on the baking sheet. Make sure the slices are thin, well-dried, and spread in a single layer.

Can I use other types of potatoes?

Yes, Yukon Gold or red potatoes work too, though russet potatoes yield the crispiest texture due to their lower moisture content.

Do I have to soak the potatoes?

Soaking removes excess starch and helps the chips crisp up. It’s highly recommended, though not mandatory.

Can I make these without oil?

Yes, but they may be slightly drier. Use parchment paper and reduce the baking time slightly.

How thin should I slice the potatoes?

About 1/16 inch (1.5 mm) or thinner. A mandoline slicer works best for consistent results.

Can I use flavored oils?

Yes, oils infused with garlic, chili, or herbs can enhance flavor. Use sparingly.

Can I bake them in an air fryer?

Yes, air fry at 350°F (175°C) for 10–15 minutes, shaking halfway through. Watch closely to avoid burning.

Can I reuse the parchment paper?

Yes, parchment paper can usually be reused for a second batch as long as it isn’t scorched or greasy.

Are these chips gluten-free?

Yes, they are naturally gluten-free. Just ensure seasonings used are also gluten-free.

What dipping sauces go well with these chips?

Try Greek yogurt dip, garlic aioli, hummus, or a tangy vinaigrette.

Conclusion

Crispy Homemade Baked Potato Chips are a healthier, customizable alternative to packaged snacks. With just a few simple ingredients, you can create golden, crunchy chips that are bursting with flavor and completely free from preservatives. Whether you’re craving a light snack or a party side dish, these oven-baked chips are sure to please. Enjoy them fresh for the ultimate crisp and flavor.

Crispy Homemade Baked Potato Chips

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

These thin, golden-baked potato chips are the perfect healthy alternative to store-bought snacks—crunchy, lightly salted, and made with just three ingredients. Enjoy them fresh from the oven for a guilt-free crispy bite.

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Ingredients

Scale 1x2x3x

• 2 large russet potatoes
• 1–2 tbsp olive oil
• 1/2 tsp sea salt (or to taste)
• Optional: 1/4 tsp smoked paprika
• Optional: 1/4 tsp garlic powder
• Optional: Fresh herbs (thyme, rosemary)

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Instructions

1. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
2. Wash and peel the potatoes (optional), then slice them very thin using a mandoline or sharp knife.
3. Place slices in a bowl of cold water for 10 minutes to remove excess starch. Drain and pat dry thoroughly.
4. Toss the potato slices in olive oil and season with salt. Add optional spices if desired.
5. Arrange in a single layer on the baking sheets, making sure the slices don’t overlap.
6. Bake for 10–15 minutes, flip, and continue baking another 7–10 minutes until golden and crispy. Watch closely to prevent burning.
7. Let cool slightly before serving. Chips will crisp up more as they cool.

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Notes

• Use a mandoline for uniform thin slices and best crispiness.
• Soaking in water removes excess starch and helps chips bake crisp.
• Experiment with seasonings like chili powder, rosemary, or nutritional yeast.
• Best enjoyed fresh but can be stored in an airtight container for 1–2 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 130
• Sugar: 1g
• Sodium: 180mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg