This recipe makes perfectly crispy Homemade Baked Potato Chips every time. More healthful, fresh & delicious than store bought potato chips.
The one negative about these potato chips is that they're highly addictive. Once you pop, it's pretty hard to stop. But not to worry, you can easily make some more!
More Scrumptious Potato Recipes:
🥔 Why This Recipe Is Fabulous
- Baked potato chips use less oil than deep fried chips. This method also requires less effort.
- These chips can also be made in an air fryer. Just brush the potato slices lightly with oil before air frying.
- Store bought potato chips tend to be high in sodium. For this recipe, the desired amount of salt is added once the chips are done baking. Adding salt to the hot chips makes it easier for the salt to stick, plus it's easier to taste the salt so you don't need much.
- This recipe takes several measures to ensure perfectly crispy potato chips every time: Slicing the potatoes as thinly as possible; soaking them before cooking; rinsing and drying the sliced potatoes before spreading them out in a single layer; and using a minimal amount of hot oil for roasting.
📖 How to Make This Recipe
Prepping the Potatoes
Perfectly crispy potato chips don't just happen. There are several key steps to the process.
First, the potatoes should be sliced very thin. Using a mandolin produces the best results, but I find them a bit scary. I use a very sharp chef's knife and slice them as thin as I can.
Next, the potatoes should be soaked for at least 30 minutes. This removes excess starch which can make them gummy. Make sure to soak them in cold water. Hot water will make them even more gummy. Soak them in enough water to cover by about 2 inches.
Cooking the Potatoes
Preheat the oven to 425ºF while the potatoes are soaking.
Once they are done soaking, drain the potatoes and rinse them under cold water to wash of excess starch.
Lay out a kitchen towel and place the potatoes onto the towel to dry them off. You may need to do this in batches.
Add enough oil to coat the bottom of a large baking sheet and form a thin layer. Place the baking sheet in the oven for about 4 minutes, or until the oil is hot and shimmering. You may need more than one baking sheet depending on how many potatoes you use.
Place the potato slices in the hot oil in a single layer. Flip them over so that both sides are lightly coated with oil.
Roast for 15 minutes before flipping them over with a pair of tongs. Roast them for about 10 minutes more, or until golden brown on both sides. Check on them regularly and remove any cooked potato chips.
Allow the potato chips to cool for a few minutes before eating.
👩🏼🌾 Ingredients & Nutrition
Potatoes are not the villain they're made out to be. They are among the most popular vegetables we eat. They're high in vitamins C and B6, potassium and fiber. Potatoes also contain a special type of starch called resistant starch. It's 'resistant' because it cannot be digested by the body, so it travels all the way to the large intestine where it feeds the good gut bacteria.
Potatoes are considered a starchy vegetable due to the amount of carbohydrates they contain. Other starchy vegetables include butternut squash, sweet potatoes, peas and corn. While starchy vegetables tend to be more calorie dense than their non starchy counterparts, this is not a reason to avoid eating them. A healthful diet should contain a variety of starchy and non starchy vegetables as they offer different health benefits.
👩🏽🍳 Made This Recipe?
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Homemade Baked Potato Chips
- 5 medium Yukon gold potatoes peeled or unpeeled
- Olive oil for roasting
- Salt to taste
- Soak Potatoes: Slice the potatoes widthwise, using a mandolin or sharp chef's knife, into ⅛-inch or thinner slices. As you slice the potatoes, transfer them to a large bowl with cold water to cover by at least 2 inches. Soak for 30 minutes.
- Preheat the oven to 425°F.
- Drain the potatoes and wash them under cold water to remove excess starch. Pat them dry using a kitchen or paper towel.
- Heat Oil: Add enough oil to coat the base of a large baking sheet and form a thin layer. Place the baking sheet in the oven for about 4 minutes, or until the oil is shimmering.
- Coat Potatoes: Use a pair of tongs to place the potatoes onto the hot oil in a single layer. Flip them over so that both sides are lightly coated with oil.
- Roast for 15 minutes, undisturbed. Flip the potato slices over and roast for about 10 minutes more, or until they are golden brown. Remove any slices that are ready and continue roasting until all the chips are golden brown.
- Salt the chips as soon as they are done roasting.
- Set aside to cool for 3 to 5 minutes.
- Slice the potatoes as thin as possible for crispier chips. Cooking times vary depending on the thickness of the slices. Use a mandolin for best results. Otherwise, use a sharp chef's knife. Slices should be no thicker than ⅛-inch.
- Use as little oil as possible to cover the base of the baking sheet.
- Let the potatoes cook undisturbed for the first 15 minutes.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.