Homemade potato chips are easier to make than you think and bake up crispy in the oven - no frying required. They're 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.
3-4 large russet potatoes
3 Tbsp vegetable oil
2 tsp salt
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!
Tips for Homemade Potato Chips
- 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.
- You can peel the potatoes prior to slicing if you prefer.
Enjoy your homemade potato chips along side a delicious pulled pork sandwich!