Crispy Homemade Baked Potato Chips!
Baked potato chips: master this easy, crispy homemade snack in under an hour. Healthier than fried, perfect for guilt-free munching at home.
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
- 2 large sheets of parchment paper or foil
- A mandoline or sharp knife
- Clean kitchen towels or paper towels
Instructions
- Preheat oven to 400°F (200°C). Lightly grease two baking sheets with oil or line with parchment paper.
- Using a mandoline 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. This is crucial for crispiness!
- 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 carefully flip each chip and continue baking for another 5 to 10 minutes until golden brown and crispy. Keep a close eye on them in the final minutes, as they can burn quickly. 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 to the perfect texture.
Notes
- Slice thinly: Use a mandoline for uniformly thin slices (1/8 inch or less). This ensures even cooking and maximum crispiness. Uneven slices will cook at different rates.
- Dry thoroughly: Pat the potato slices completely dry with kitchen towels. Excess moisture is the enemy of crispiness and will result in soggy chips.
- Don't overcrowd: Arrange slices in a single layer on the baking sheets without overlapping. Overcrowding traps steam, preventing them from crisping up properly.
- Watch closely: Chips can go from perfectly golden to burnt in seconds. Keep a close eye during the last 5-10 minutes, pulling out any that are done early.
- Storage & Reheating: Store cooled baked potato chips in an airtight container at room temperature for up to 3 days. Reheat briefly in a 300°F (150°C) oven for 5 minutes to restore crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Dry thoroughly: Pat the potato slices completely dry with kitchen towels. Excess moisture is the enemy of crispiness and will result in soggy chips.
- Don't overcrowd: Arrange slices in a single layer on the baking sheets without overlapping. Overcrowding traps steam, preventing them from crisping up properly.
- Watch closely: Chips can go from perfectly golden to burnt in seconds. Keep a close eye during the last 5-10 minutes, pulling out any that are done early.
- Storage & Reheating: Store cooled baked potato chips in an airtight container at room temperature for up to 3 days. Reheat briefly in a 300°F (150°C) oven for 5 minutes to restore crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.