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Homemade Baked Potato Chips

These baked potato chips are thinly sliced, seasoned, and crisped in the oven, offering a healthier alternative to fried snacks. They feature rustic, uneven edges with a satisfying crunch and can be customized with your favorite seasonings. Perfect for nostalgic snacking, they are simple to make and delightfully addictive.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Russet potatoes preferably starchy for crispness
  • 1 teaspoon salt for seasoning
  • 1 tablespoon neutral oil canola or vegetable oil, in spray or for tossing
  • 1/2 teaspoon smoked paprika optional, for smoky flavor
  • 1 teaspoon lemon juice or vinegar optional, for brightness

Equipment

  • Mandoline
  • Baking sheet with parchment
  • Cooling rack
  • Spatula
  • Bowl

Method
 

  1. Start by washing and peeling the potatoes if you prefer. Using a mandoline, slice the potatoes as thin as possible, about 1/16 inch, to ensure they crisp up nicely.
  2. Rinse the potato slices in cold water to remove excess starch. Drain well and pat completely dry with a clean towel or paper towels to prevent steaming and help them crisp in the oven.
  3. Transfer the dry slices to a bowl and lightly spray or toss with neutral oil, just enough to coat each piece evenly. Sprinkle with a pinch of salt, smoked paprika, and a splash of lemon juice or vinegar if using, then toss gently to distribute the seasonings.
  4. Arrange the seasoned slices in a single layer on a parchment-lined baking sheet, giving each chip space to breathe and crisp up without overlapping.
  5. Preheat your oven to 200°C (390°F). Place the baking sheet in the middle rack and bake for 15-20 minutes. Keep an eye on them after 12 minutes, as they will start to turn golden at the edges.
  6. After about 12 minutes, check the chips and gently flip them with a spatula for even baking. Continue baking until they are crisp and golden brown, about 3-5 minutes more, watching carefully to avoid burning.
  7. Remove the baking sheet from the oven and transfer the chips to a cooling rack to rest for 5 minutes. This allows them to firm up and achieve maximum crispness.
  8. Once cooled, taste and sprinkle with additional flaky sea salt if desired. Serve immediately for the best crunch, or store in an airtight container for up to 2 days. To refresh their crispness, reheat in a 180°C (355°F) oven for 5 minutes.

Notes

For extra flavor, experiment with seasonings like garlic powder, herbs, or a dash of cayenne pepper. Making sure slices are thoroughly dried and evenly thin is key to achieving crisp, rustic chips. Watch closely during baking to prevent over-browning.