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!
Hello friends! I am coming to you with the best kind of snack, the crunchy, salty kind! These Homemade Potato Chips are one of my families favorite weekend treats. While we all know you can grab a bag of potato chips at the store, the homemade version is unbeatable and easier than you’d think! You just need three simple ingredients and the handiest kitchen tool ever to make these crispy chips!
While you are at it, whip up a batch of these Jalapeno Ranch Dip to enjoy with your crispy chips! It is a Chuy’s copycat recipe and is great with chips, on tacos, in wraps or on salads! Trust me, it is as addictive as it sounds!
Ingredients for Baked 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 make Homemade Potato Chips?
The key to perfect homemade potato chips is the cut. While you can use a knife, I don’t recommend it. It is just too hard to get uniform, thin slices by hand. Instead, use a mandolin slicer to slice your freshly washed potatoes super thin. You want slices that are about 1/8 inch. I use this mandolin on setting number 1.
Next, add all of the slices to a bowl and try to separate them as best you can. The thin slices will easily stick together so take a few minutes to try to separate. Then add the oil and use your hands to cover the potato slices evenly with the oil. Lastly, add the spices and try to evenly distribute them among the slices.
When ready to bake place the potatoes in a single layer on a silicone lined baking sheet. 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.
Can I make Baked Potato Chips ahead of time?
These chips loose their crisp overtime. While you can enjoy these chips a few hours after baking if stored in an air tight container at room temp, I don’t recommend waiting longer than that.
My chips burnt. What did I do wrong?
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.
Tips for the best BakedPotato 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! Ranch (or this jalapeno ranch), blue cheese, or hot sauce are all fantastic.
Other Homemade Snacks
- Chili Cheese Chips and Kale Chips
- Easy Pizza Bites and Supreme Pizza Bites
- Crispy Green Bean Fries or Easy Zucchini Fries
- 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
- Preheat the oven to 425 degrees F.
- Slice the clean Russet potatoes with a mandolin slicer to 1/8 inch thick. Add the potatoes slices to a bowl and add the oil.
Work the oil onto the potato slices with your hands, covering each slice and separating them as you work.
- Add the spices and make sure they are evenly distributed.
- Add the slices to a silicone lined 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.
The cooking time can vary based on your altitude, oven, how thickly you slice the potatoes, or the variety of potatoes you use. Watch the potatoes carefully and remove from the oven when golden brown.