Homemade Baked Potato Chips
Crispy, golden, and irresistibly delicious, these Homemade Baked Potato Chips are a healthier alternative to store-bought snacks and bursting with fresh flavor. Made with just a handful of simple ingredients—Russet potatoes, olive oil, and a hint of seasoning—these chips are oven-baked to perfection, offering all the crunch you crave without the deep-frying. The recipe features a quick 15-minute prep followed by an easy baking process, with pro tips like soaking the potato slices in cold water to ensure maximum crispness. Whether you enjoy them plain or spiced up with black pepper and paprika, these thin, evenly sliced chips are the perfect snack for any occasion. Ready in just 35 minutes, they’re a crowd-pleasing option for game day, picnics, or a midday treat!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper (optional)
- 0.5 teaspoons Paprika (optional)
Instructions
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
Thoroughly wash and scrub the potatoes to remove any dirt. Leave the skins on for added texture and flavor.
Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even slices about 1/8-inch thick. Thickness consistency is key to ensure even baking.
Place the potato slices in a large bowl and fill with cold water. Let the slices soak for 10 minutes to remove excess starch, which helps them crisp up in the oven.
Drain the potato slices and pat them dry thoroughly using a clean kitchen towel or paper towels.
Return the dried potato slices to a clean, dry bowl. Drizzle them with olive oil and toss to coat evenly.
Add the salt, and if desired, black pepper and paprika. Mix well to ensure all slices are seasoned evenly.
Arrange the potato slices in a single layer on the prepared baking sheets. Make sure they do not overlap to ensure maximum crispness.
Bake in the preheated oven for 10 minutes. After 10 minutes, carefully flip each chip using tongs or a spatula and bake for an additional 10 minutes or until golden brown and crispy.
Keep a close eye on the chips during the last few minutes of baking, as they can go from perfectly crispy to burnt very quickly.
Remove the chips from the oven and let them cool on the baking sheets for a few minutes. They will continue to crisp up as they cool.
Serve immediately as a snack or side dish. Store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 10.5 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5083 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
