After making this recipe for homemade Baked Potato Chips, the store-bought stuff will pale in comparison.
The origin of the potato chip is a story worth sharing. Apparently, back in the mid-1800s in Saratoga Springs, New York, a chef accidentally invented potato chips when a customer (often believed to be Cornelius Vanderbilt) complained that his French fries were too thick and sent them back. The chef, George Crum, did not appreciate this criticism and obnoxiously sliced the potatoes as thin as possible and fried them. The customer loved them—and so has pretty much everyone else in the world since.
This recipe is all that, and a bag of chips (sorry, had to!). These aren’t your typical potato chips. Traditional chips are usually fried, but this baked version has the advantage when it comes to calories and fat. Plus, there’s something undeniably gourmet about making your own chips. Sure, you could serve regular chips, but baked potato chips bring a touch of elegance. They’re light, crispy, and not at all greasy, with just the right amount of crunch. Add a sprinkle of garlic powder or paprika if you’re feeling fancy. Trust me, you’ll want a big bowl ready—these are seriously snackable!
Are Baked Potato Chips Healthy?
Baked potato chips are healthy—for potato chips, that is. Baking the sliced potatoes, instead of frying, significantly reduces the fat content. While I wouldn’t eat these every day, they’re great as an occasional snack and certainly better for you than ultra-processed store-bought snacks.
Even better, these chips check almost all boxes for special diets and dietary restrictions. So make a huge batch to please the vegan, vegetarian, gluten-free and nut-free friends!
How to Make Perfectly Crispy Baked Potato Chips
We’ve covered the possible origins of potato chips and why they’re so delicious, now here are a few tips to ensure your baked potato chips come out perfectly crisp.
First, slice your potatoes nice and thin. Using a mandoline is ideal to make each slice uniform, which helps them bake evenly. After slicing, pat the potato slices dry. If they’re wet going into the oven, they’ll steam instead of crisp up, so drying is key.
When arranging the slices, avoid crowding or overlapping them on the baking sheet, as this can also lead to steaming rather than baking. Finally, bake at high heat and flip the slices halfway through to achieve a golden color on both sides and that perfect crunch.
FAQs & Tips
Allow your baked potato chips to cool completely before storing them in an airtight container at room temperature. They will stay good for up to 5 days.
While russet is the best, you can use any other starchy potato like Idaho or even sweet potatoes.
Dried herbs such as parsley, chives, and dill will work well. You can also give them a spicy touch with a hint of cayenne, hot smoked paprika powder, or French piment d’Espelette. And, instead of using olive oil to coat the potatoes, try a flavored oil such as truffle, garlic, or chili.
Serving Suggestions
Baked potato chips pair well with dips. My favorite is this Easy Greek Yogurt French Onion Dip. To keep things vegan-friendly, I also like this Vegan Spinach Dip. Okay, snacks or a light app are covered. Let’s talk about lunch and dinner.
I love this healthy, kid-friendly Grilled Chicken With Sour Cream And Onion Marinade. It goes perfectly with a side of baked potato chips. You can also serve them instead of French fries with a classic burger or a not-so-classic but ridiculously delicious Hawaiian Pizza Burger.
Chips also pair very well with sandwiches. Try them with this delicious Egg Salad Sandwich or a hearty Brisket Sandwich.
Recipe
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika or garlic powder optional for added flavor
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Wash and dry the potatoes. Slice them thinly, about 1/8-inch thick, using a mandoline slicer for uniformity.
- In a bowl, toss the potato slices with olive oil, salt, and pepper until evenly coated. Add optional spices if desired.
- Arrange the potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake in the preheated oven for 15 to 20 minutes, or until the edges are golden brown and crispy. Halfway through, flip the chips for even baking.
- Remove the chips from the oven and let them cool on the baking sheet for 5 minutes. They will continue to crisp up.
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