Oven Baked Potato Chips
Updated Nov 18, 2024
Quick and easy to make with simple ingredients, these oven baked potato chips are perfectly crunch and loaded with flavor- great for snacking!
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Skip the store bought chips and make your own! These homemade potato chips are oven baked, so they are a healthier alternative and they are so simple to make! Seasoned with garlic and paprika, this is one tasty snack that you can feel good about! Also check out my sweet potato baked chips!
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I make these so often for my family and we just love how crispy they are when they come out of the oven. There are a few tips I have for getting that perfect crunch without burning them so make sure to check them out and be sure to watch them in the oven since every oven is a little different and they can be sensitive to burning.
Recipe at a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-free, Vegetarian, & Vegan
Key Flavor: Salty, crispy
Skill Level: Easy
Why This is So Good
- Crispy without too much oil: Using my step by step instructions and proven method you can get really crisp potato chips in the oven with a fraction of the oil used in traditional frying.
- Versatile: You can make these with different spices to pair well with any side dish or keep it simple with my suggested seasoning.
- Kid-approved: They’re salty, crunchy and can be eaten with their hands. My kids and all kids love these homemade potato chips.
Ingredients to Make Chips in the Oven
- Russet potatoes: This is my go to when I make homemade french fries and again for these homemade chips because they have a high starch content and low moisture content. And that means more crispy fries! You can use other potatoes though if you’d like, such as Yukon potatoes.
- Spices: To season these chips, use paprika, garlic powder, salt and pepper. You can easily mix up your flavors with different spices though. And I like to add extra salt to taste when they come out of the oven.
- Olive oil: Because we oven bake rather than fry, we only need a small amount of oil. You can use olive oil like I usually do, but another high heat oil like avocado oil will work well.
How to Make Oven Baked Potato Chips
Tips for Making the Baked Chips
- Don’t skip the rinsing part. It’s very important to rinse the potatoes very well and use your hands to agitate them and separate them as you’re rinsing. That way you can remove all the starch and make sure they get very crispy. Some people in the comments section mentioned that they experienced burning and it’s possible this was the issue.
- Pat the sliced potatoes dry with kitchen paper. This is to remove excess moisture. If you don’t, the potatoes are likely to steam rather than get nice and crispy. Make sure to pat them really well.
- Don’t overlap the potato slices on the baking sheet. If you need to, cook them in two batches. If they overlap, they won’t get crispy all over.
- Use a mandolin for the best results. I find that a mandolin creates the best results for even and crunchy potatoes. If you cut potatoes by hand, take your time and try and cut them into similar thicknesses at a tad smaller than 1/8″ in thickness so that they cook through evenly. A serrated knife can be a handy tool for this!
- Try different flavors! You can easily adapt these oven baked potato chips to suit your tastes, try chili powder, onion powder, za’tar, anything you have to hand! And be sure to try them with this french onion dip recipe!
Frequently Asked Questions
These baked potato chips will keep well in an airtight container at room temperature for around 3 days. Be sure to let them cool completely before storing, and keep them covered so that they stay nice and crispy.
If you have too many potato chips on the pan that are overlapping, it creates more steam around the potatoes rather than space for them to crisp up. Also, the starch on the top of the potatoes can trap moisture and make the soggy, so make sure to rinse and soak the potatoes to remove as much of the starch as possible.
Even though I recommend russet potatoes for their starch, you still need to make sure to remove that starch by rinsing them thoroughly and soaking them. This can help prevent burning. It’s also possible that the color of the baking sheet can lead to them burning so opt for a baking sheet lighter in color versus the darker ones. And make sure that the potato chips are cut evenly which helps them all cook at the same speed.
These homemade baked potato chips are so quick and easy to make, with just a few ingredients and they are so crunchy and flavorful. Perfect for a family friendly snack or side dish to add to any other main meal!
More Potato Side Dish Recipes:
- Mediterranean Potato Salad
- Garlic Roasted Potatoes
- Healthy Mashed Potatoes
- Olive Oil Mashed Potatoes
- Hash Brown Egg Nests
- Rosemary Garlic Smashed Potatoes
- Roasted Parmesan Potatoes
- Baked Potato Wedges
- Air Fryer Baked Potato
If you try this feel good Oven Baked Potato Chips recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This oven-baked potato chips recipe was originally published on March 9, 2021, and has recently been updated with even more useful recipe tips to help you make the recipe!
Oven Baked Potato Chips
Video
Ingredients
- 2 russet potatoes
- 3 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment paper. Light colored pans preferable for best results.
- Use a mandolin to slice the potatoes into thin rounds slightly thinner than ⅛-inch thickness. If you do not have a mandolin, you can also do this with a sharp knife, but it's harder and takes more time.
- Rinse the potatoes in cold water until the water runs completely clear. Be sure to use your hands to separate the potatoes and agitate them to remove all the surface starch. This is very important to making sure they get crisp. Then soak them in water for 15-30 minutes. Drain them and use a kitchen towel to dry them really well and dry the bowl used to soak them in. You want to remove all the moisture at this point.
- Return the potatoes back to the dried bowl. Add the olive oil, paprika, garlic powder, salt and pepper. Toss with your hands to evenly combine the potatoes with the seasoning.
- Transfer the potatoes to the prepared baking sheets and arrange in a single layer so they are not touching or overlapping at all. Bake until crispy, flipping halfway through, 20-25 minutes.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
Burnt as hell after only 10 minutes at the temperature provided. Inedible
Oh no! So sorry to hear that. Did you make sure to rinse the potatoes, cut them evenly, and use a light-colored baking sheet?
We like this recipe! We only had salt and pepper to season it, but it was still good. Yes there is some uneven cooking, but I think that’s part of cooking in the oven. We cooked with two baking sheets. The chips on the lower rack were more crispy. We only baked it for 17 minutes, because we prefer it more crispy.
Yay, so happy you like it!! Thank you so much for sharing, Lucy!
When I used to fry chips, before I had bariatric surgery, I used to use a vegetable peeler to make really thin slices. I’ve used my mandolin before for baking, but many of them ended up soft.
Hi Jennifer! Have you tried using your vegetable peeler again with this baked potato chip recipe? I’m curious if that would work better.
I haven’t yet. Planning on doing it this afternoon. As soon as I’m done I’ll let you know. Not sure if I can add a photo to this, but I’ll keep you posted either way!! Thanks for the quick response, by the way!!
Ok, yeah. DO NOT use a veggie peeler. I set the timer for 10min at 425 (of course, I have a convection setting in my oven so I used that). When I went to flip them, they were the color of brownies. Lol. But very crispy, lol. If you want to use a peeler, I’d start at 300 or maybe less for 5-10 minutes at a time. Doing a new batch using my mandolin at 400 degrees. Also used Lawrys seasoned salt instead on individual seasonings. Using the peeler to fry potato chips is the way to go… but use the mandolin to bake.
Oh no!! So sorry the veggie peeler didn’t work out. I really appreciate you coming back to tell me about your experience, Jennifer. Thank you!
Of course! I tried it with my mandolin, and those burnt too. Ended up doing 3-4 rinsing and soaked in water and such. Not sure why they burnt. I usually don’t turn the heat on that high though either. I’ll play around with it.
I had the same issue as a few other reviewers with some being burnt and some being undone. I use a Russet potato, rinsed until the starch was gone, soaked for half an hour, dried them, and spaced them, so there were no overlap.
So sorry that some of your potato chips were burnt while others were undone! Did you happen to use a dark-colored baking pan? And did you use parchment paper? It sounds like you followed all of my other tips and best practices so I’m curious if your pan and/or parchment paper could have played a role.
So sorry that some of your potato chips were burnt while others were undone. Did you happen to use a dark-colored baking pan? And did you use parchment paper? It sounds like you followed all of my other tips and best practices so I’m curious if your pan and/or parchment paper could have played a role.
Fantastic recipe and excellent tips! Thank you for posting.
So happy you found the recipe helpful, Carolyn! Thank you!
An amazing recipe more information than anyone needs
So happy you found it helpful, Ilinka! Thank you!!
Hello! I’ve tried many iterations of these and I like your version the best :). However, I will say that these are very temperamental and I have not perfected them…yet! I followed your guidelines (mandolin, rinsed, soaked, rinse and pat very dry) and still have uneven cooking results. I watched them very closely and actually tried to remove some as they looked right. I have some that are extremely crisp (very dark), some that are perfect, and a handful of soft-in-the-middle ones. Maybe practice makes perfect? I am hopeful!
Hi Janie, I’m happy to help you troubleshoot!! Hmm, let’s see—there are a few things it could’ve been. Did you use russet potatoes? And if you did use russets, did you just rinse them or soak them as well? Russet potatoes have a higher starch content, so I find it’s best to soak them before rinsing to make sure all of the starch comes fully off. Did you leave plenty of space in between each potato slice on the baking sheet (no overlapping)? Finally, did you use a light-colored or dark-colored baking sheet?
Burned my chips. Ruined all of them. Do not cook that long
Oh no! So sorry they burned. This can happen for a few reasons—did you make sure to rinse and soak the potato chips, bake them on a light-colored baking sheet, and cut the chips evenly so they could all cook at the same speed?
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