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If you’ve never made homemade potato chips before, get ready. Once you do, it’s hard to go back to the bag. These oven baked potato chips are crispy, salty, and made with just three simple ingredients. No deep fryer, no mystery ingredients, and no excess sodium.
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Sunday mornings at our house mean one thing: the farmers market. It’s been a weekly ritual for years, and these days two of my kids actually work at a farm stand there selling potatoes. So we always come home with a beautiful haul and without fail, someone asks to make homemade potato chips before the day is done.
Russet, Yukon gold, sweet potatoes, whatever variety you pick up or have on hand works beautifully here. The key is slicing them thin and uniform, patting them completely dry (the drier the potato, the crispier the chip, same principle as my Crispy Homemade Hash Browns), and giving them enough space on the pan to crisp up rather than steam.
These are great as a snack, in lunch boxes, or alongside dinner. We especially love them next to a Guacamole Cheeseburger or The Best Turkey Burger on a weekend night, or tucked alongside Chicken Pesto Wraps for an easy lunch.
Why You’ll Love This Recipe
- Only 3 ingredients
- Healthier (and more affordable) than store-bought with none of the extra sodium or additives
- Works with any potato variety
- Easy enough to make with kids
- Ready in 30 minutes
How to Make Baked Potato Chips
- Slice the Potatoes: Using a mandolin or sharp knife, slice your potatoes into thin, uniform rounds about 1/8 inch thick. Lay the slices out on a clean kitchen towel or paper towels and pat them as dry as possible before seasoning.
- Toss in Oil and Salt: Add the potato slices to a large bowl or resealable bag with the oil and salt and toss until every slice is evenly coated.
- Arrange on the Baking Sheet: Lay the chips in a single layer on two greased baking sheets. Make sure they have a little space between them and are not overlapping.
- Bake and Flip: Bake at 400°F for 15 minutes, then flip each chip and continue baking for another 5-10 minutes until golden and crispy.
- Cool and Serve: Let the chips cool for a few minutes before serving. They will crisp up even more as they cool.
Tips for Getting Crispy Baked Potato Chips
Slice thin and uniform. About 1/8 inch is the sweet spot. A mandolin makes this fast and takes the guesswork out of even slices. Using a mandolin is an adult-only job, so read the instructions and always use the hand guard.
Pat them completely dry. Lay the slices on a clean kitchen towel and pat dry before baking. Moisture is the enemy of crispiness.
Don’t overlap. Single layer, with a little space between each chip. Overlapping causes steaming, not crisping, so use a second sheet tray if needed.
Watch them closely. Every oven runs differently and slice thickness affects cook time. Chips can go from golden to burnt fast, especially in the last few minutes. Pull any that finish early and let the rest keep going.
FAQs
Any variety works. Russets tend to get the crispiest thanks to their higher starch content. Sweet potatoes take a few extra minutes and won’t be quite as crispy, but they’re delicious and loaded with vitamins. Use whatever you have on hand or whatever looks good at the market.
Simple sea salt is all you really need. But these chips work with almost any seasoning. Garlic powder, onion powder, smoked paprika, or a seasoning blend all work great. Just add your seasoning before baking so the flavors really stick.
There are a few common culprits. Your slices may be too thick, so aim for 1/8 inch and use a mandolin if you can for even slices. The potatoes may not have been dry enough before baking, so make sure to pat them well. Or the chips may have been overlapping on the pan, which causes them to steam rather than crisp. Give them space and they’ll get there.
More Crispy Potato Recipes
Whether you’re making these for an after school snack, a weekend cookout, or just because the chip craving hit, I hope your family loves them as much as mine does. Drop a comment and rating below and let me know how they turned out!
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Homemade Baked Potato Chips
Ingredients
- 2 potatoes (russet, Yukon gold, or sweet potatoes work great)
- 1 tablespoon vegetable oil, olive oil or avocado oil (plus extra for greasing the pans)
- sea salt or kosher salt, to taste
Instructions
- Preheat oven to 400°F. Lightly grease two baking sheets with oil.
- Using a mandolin or sharp knife, slice the potatoes into thin rounds, about 1/8 inch thick.
- Lay the sliced potatoes on a clean kitchen towel or paper towels and pat completely dry.
- Combine the potatoes, oil and salt in a bowl or resealable bag and toss to coat evenly.
- Arrange the chips in a single layer on the prepared baking sheets, making sure they don't overlap.
- Bake for 15 minutes, then flip each chip and continue baking for another 5 to 10 minutes until golden and crispy. Keep a close eye on them in the final minutes. Some chips may finish before others, so pull those early and let the rest continue cooking.
- Let cool for a few minutes before serving. They will continue to crisp up as they cool.
Notes
- Every oven runs a little differently, and the thickness of your slices will affect cook time. Watch them closely toward the end.
- Sweet potatoes may need a few extra minutes and won’t get quite as crispy as white potatoes.
- For extra flavor, try garlic powder, onion powder, smoked paprika, or your favorite seasoning blend before baking.
- Best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. A few minutes back in a hot oven or air fryer will help restore the crunch.
Does this work as well with avocado oil?
Yes! Avocado oil would work just fine.
wow!!!!!!!!!!!!!!!! baked potatoeeeeeee chips……good and easy recipe…….and am gonna try it in the weekend…..
Try cutting, rinsing then soaking in water and salt for 30mins. Rinse again, dry and continue. :o)
I place them directly on the baking sheet! The oil will prevent them from sticking. You can use foil or a Silpat, but they come out a little different in texture.
This looks great should i line the baking sheet with anything or just place it directly on the baking sheet? Placing food directly on anything makes me nervous.