Homemade potato chips are easier to make than you think and bake up crispy in the oven - no frying required.
Baked potato chips are a great way to use up that extra large bag of russet potatoes. Make them as a side for your favorite sandwich or as a delicious afternoon snack.
- Russet potatoes
- Vegetable oil
How to Make Homemade Potato Chips
Heat oven to 400 degrees.
Line two large baking sheets with parchment paper and set aside.
Scrub your potatoes clean in cold water.
Fill a large bowl with cold water and set aside.
Slice potatoes using a mandolin set to a super thin slice.
Place potato slices into a bowl of cold water.
Toss them around in the cold water to rinse off all the starches.
Remove from water and lay the potato slices out on a large, clean kitchen towel. Gently pat dry to remove excess water.
Place potato slices in a large bowl. Add vegetable oil and salt.
Toss everything together to coat potato slices.
Spread slices out on prepared baking sheets.
Bake for 20-25 mins, flipping halfway through.
Note: Keep an eye on them towards the end of the baking time. The potato chips will go from done to burned quickly!
- Don't skip rinsing the potato slices. You need to rinse the starch off the raw potatoes or they won't crisp up. If you skip this step, you won't have crunchy chips.
- Place your sliced potatoes immediately in the bowl of cold water. When left out, potatoes will begin to react to the air and turn brown.
- Whether or not you peel the potatoes for your chips is entirely up to you. I don't usually take the time to peel them because I like the look of the peel on the chip and I can't taste any difference when I've made them with the peel on vs no peel.
Enjoy Your Homemade Potato Chips With...
Frequently Asked Questions
Change up the flavor by sprinkle the chips with pepper, seasoned salt, garlic powder, onion powder, or any of your other favorite spices before baking.
These chips are best eaten fresh, immediately after baking. They will keep up to 48 hours in a zip top bag.
The starchiness of russet potatoes makes them the best choice for these chips as they crisp up the best. Substituting a different kind of chip will change the baking time a lot, so keep an eye on the oven if you decided to not use russet potatoes.
These chips are delicious either way. You can peel the potatoes prior to slicing if you prefer, or leave the skins on. I'm often too lazy to peel my potatoes and they taste great with the skins.