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Learn how to make homemade potato chips that are baked instead of fried! This recipe only requires three ingredients and takes less than 20 minutes!
Homemade potato chips are one of those recipes that seem simple until they turn out even, soggy or burnt. The baked method solves a lot of the common issues, but technique matters! Slicing potatoes ultra thin, removing excess starch, properly seasoning and baking at the right temperature are what creates real crisp chips without frying.
This version is designed for consistent results using basic ingredients so you will have crispy, salty, crunchy chips with far less mess! Try these with jalapeño ranch, esquites, or another one of our Game Day Appetizers for a great snack.
Looking for a salty snack that’s lower in carbs? Try this amazing rutabaga recipe instead.
Ingredients for Homemade Potato Chips
- Potatoes: Russet potatoes are my go to variety. You can also use golden or Yukon potatoes as well.
- Oil: Use your favorite kind, canola oil, olive oil, or avocado oil all work in this recipe.
- Spices: Here is the fun part! You can use plain salt for basic potato chips, however punch the flavor up a few notches with your favorite all purpose seasoning blend. I use my favorite cajun seasoning for slightly spicy, salty chips!
How do you slice potatoes really thin?
The key to perfect homemade potato chips is the cut. You want uniform, thin slices, so I use a mandolin slicer to slice freshly washed potatoes super thin. You want slices that are about 1/8 inch. I use this mandolin on setting number 1. If you don’t have one and you must use a knife, try your best to be consistent, then separate out any too-thick or too-thin slices. Those should cook separately so you can flip or remove them when they are ready.
How do you make Homemade Potato Chips?
- Using a mandolin slicer, slice your potatoes ultra thin. You are seeking a thickness of 1/8 inch thick.
- Rinse the potatoes well and pat dry.
- Next, add all of the slices to a bowl and try to separate them as best you can. Then add the oil and spices and use your hands to cover the potato slices evenly so each chip is well seasoned.
- When ready to bake place the potatoes in a single layer. Roast at 425 degrees F for 10 minutes, remove from the oven and flip, cook an additional 5 minutes if needed. Remove from the oven when lightly browned and allow them to cool completely. They continue to crisp as they cool.
Homemade Potato Chip FAQ
The cooking times listed are a guide. You need to watch the potatoes as they cook. Once they finally begin to brown they cook very quickly. Remember, every oven is different. The moisture in the potato, kind of oil, or pan you use all contribute to the cooking time.
I prefer baked because it’s less mess, less expensive, less cleanup, and less chance of coming out oily.
Russets are the go-to potatoes for chips because they are low-moisture (meaning they crisp up easily). Yukon or gold potatoes work too, but they do come out feeling denser and heavier. I don’t recommend sweet potatoes because the high amount of sugar causes the chips to go from soft to scorched too quickly.
Tips for the best Homemade Potato Chips:
- This is an extra step, but if you prefer ultra crispy chips, you can soak your potato slices in water for about 5 minutes, then pat to dry completely. This step helps remove some of the starch, allowing your chips to be super crisp.
- If you want to prepare these in advance but still serve them fresh, you can slice the potatoes up to 6 hours beforehand and store in water in the fridge. When ready to cook, dry them, add the oil and spices, then cook as directed! This will prevent the potato slices from turning brown and drying out before cooking.
- Serve with dipping sauces! Jalapeno ranch, blue cheese, or hot sauce are all fantastic, but Avocado Crema is a nice creamy alternative.
Storage and Re-Crisping:
- These are best fresh and enjoyed within a few hours of cooking. If you are storing them, though, make sure they have cooled completely first. Residual heat turns into moisture which will make them soggy.
- Store at room temperature, never in the fridge as it will make them soggy. Never freeze.
- If you need to re-crisp your chips later, you can bake them in a single layer at 350°F for 2-5 minutes.
How to Make Homemade Potato Chips
Ingredients
- 2 Russet Potatoes, thinly sliced (see notes)
- 1/2 tablespoon canola, avocado or olive oil (more if needed, you need just enough to lightly cover your potato slices)
- 1/2 tablespoon your favorite all purpose seasoning
Instructions
- Preheat the oven to 425 degrees F.
- Slice the clean Russet potatoes with a mandoline to 1/8 inch thick.
- Add the thinly sliced potatoes to a colander and rinse well. Pat the slices dry and add them to a large bowl.
- Drizzle the oil and spices over the potatoes. Be sure the slices are separated and each one is well coated.
- Add the slices to a silicone lined or greased baking sheet and bake 10 minutes. Flip, and cook an additional 5 minutes if needed.
- Cool completely before serving, they will continue to crisp as they cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
