Simple Homemade Oven Baked Crispy Potato Chips

January 15, 2025

Crispy, crunchy, and totally satisfying—let's make potato chips at home! No deep fryer, no weird preservatives, just thinly sliced spuds, a sprinkle of seasoning, and your trusty oven. Perfectly addictive and oh-so-easy, these chips will be your new snack obsession. Let’s bake up some magic!

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Who doesn’t love the crunch of a perfectly crispy potato chip? Honestly, I could wax poetic about that satisfying snap all day! But what if I told you that you could achieve that addictive crispiness right in your own kitchen, without any deep-frying drama? Yep, it’s true. Today, we’re diving headfirst into the world of homemade oven-baked potato chips. These little beauties are light, crispy, and packed with flavor, proving once and for all that the simplest things in life can also be the most delightful. Grab your apron (and maybe a cozy beverage) because we’re about to turn humble potatoes into snack royalty!

Simple Homemade Oven Baked Crispy Potato Chips Recipe

What makes this recipe so special, you ask? Well, first of all, homemade chips mean no preservatives, no mystery oils—just real food with real flavor. The key is slicing the potatoes paper-thin, which lets them crisp up beautifully in your oven. The seasoning possibilities are endless. Stick with classic sea salt for that traditional vibe, or get creative with smoked paprika, garlic powder, or even a sprinkle of Parmesan for cheesy deliciousness. The best part? All you need is a sharp knife or mandoline, some olive oil, and your oven. Minimal effort, maximum crunch. Sign me up!

Now, let’s talk tips because nobody wants floppy chips, am I right? First, soak your potato slices in cold water for about 20 minutes before baking. This step removes excess starch, which is the secret to crispier results. Make sure to pat them dry thoroughly! Another pro move: spread the slices out in a single layer on the baking sheet—no overlapping allowed. Overcrowding is the enemy of crispness, my friends. Keep an eye on them while they bake because, at their thinness, they can go from golden perfection to burnt toast in no time.

I promise, once you try these homemade potato chips, there’s no going back to the bagged kind. These are perfect as a snack all on their own, but you can also pair them with your favorite dips like guacamole, hummus, or a tangy sour cream and onion combo. Feeling adventurous? Try sweet potatoes instead of regular ones for a naturally sweeter twist. The possibilities are endless, and your taste buds will thank you. So, preheat that oven and let the potato chipping magic begin—you’re about to rock snack time like never before!

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Prep Time

15 minutes

Cook Time

30 minutes

Servings

4 servings

Cuisine

American

Ingredients

•4 medium russet potatoes, thinly sliced
•2 tablespoons olive oil
•1 teaspoon salt
•1/2 teaspoon black pepper
•1/2 teaspoon paprika (optional)

Instructions

1
Preheat the oven to 400°F (200°C).
2
Wash the potatoes thoroughly and thinly slice them using a mandoline slicer or a sharp knife.
3
Pat the potato slices dry with a clean kitchen towel or paper towels to remove excess moisture.
4
Place the potato slices in a large bowl, drizzle them with olive oil, and sprinkle with salt, black pepper, and paprika if using. Toss to coat evenly.
5
Line baking sheets with parchment paper and arrange the potato slices in a single layer without overlapping.
6
Bake in the preheated oven for 20-30 minutes, flipping the slices halfway through, until they are golden and crispy.
7
Remove the potato chips from the oven and allow them to cool for a few minutes. They will crisp up further as they cool.
8
Serve immediately or store in an airtight container for up to 2 days.

Nutrition Information

Calories

150 calories per serving

Protein

Carbs

22g

Fat

Frequently Asked Questions

Q: Can I use a different type of potato for this recipe?

A: Yes, while russet potatoes are ideal due to their high starch content and low moisture, you can also use Yukon Gold or red potatoes. Keep in mind that the texture and crispiness might differ slightly with other varieties.

Q: What can I use if I don’t have olive oil?

A: You can substitute olive oil with other neutral oils like vegetable oil, canola oil, or avocado oil. Each oil may slightly alter the flavor, but they will still help achieve crispiness.

Q: Why didn’t my potato chips turn out crispy?

A: If your chips aren’t crispy, it’s likely due to excess moisture. Make sure to pat the potato slices thoroughly dry before tossing them in oil. Additionally, ensure the slices are arranged in a single layer on the baking sheet without overlapping, as overcrowding can cause steaming instead of baking.

Q: Can I make these potato chips without a mandoline slicer?

A: Yes, you can use a sharp knife to slice the potatoes. However, it’s important to cut them as thinly and evenly as possible for consistent cooking and crispiness. A mandoline slicer is recommended for best results.

Q: How should I store leftover potato chips to keep them crispy?

A: Store the potato chips in an airtight container at room temperature for up to 2 days. To help maintain crispiness, consider placing a paper towel in the container to absorb any excess moisture.

Q: Can I add other seasonings or flavors?

A: Absolutely! You can experiment with different seasonings such as garlic powder, onion powder, chili powder, or even grated Parmesan cheese. Add the seasonings after tossing the slices in oil for even coating.

Q: Can I make these chips in an air fryer instead of an oven?

A: Yes, you can use an air fryer. Arrange the potato slices in a single layer in the air fryer basket and cook at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through. Keep an eye on them, as air fryers can vary in cooking time.

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