Oven Baked Potato Chips

4.94 from 358 votes

Quick and easy to make with simple ingredients, these oven baked potato chips are perfectly crunch and loaded with flavor.

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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!

Overhead shot of the oven baked potato chips with ketchup on the side

Ingredients & substitutions

  • Russet potatoes: These starchy potatoes are a top pick for the best homemade chips. Yukon Gold will work well too.
  • Spices: To season these chips, use paprika, garlic powder, salt and pepper. You can easily mix up your flavors with different spices though.
  • Olive oil: Because we oven bake rather than fry, we only need a small amount of oil. You can use olive oil like done here, but another high heat oil like vegetable oil will work well.
Ingredients to make the recipe

How to make oven baked potato chips

  • Thinly slice the potato chips and pat them dry.
Slicing the ptoatoes
  • Place the slices into a bowl.
  • Add the oil and seasonings.
  • Mix well with your hands to coat all of the potato slices.
3 image collage to show how to mix the potatoes
  • Place the potatoes onto a lined baking sheet.
  • Bake until golden brown and crispy. They will lift off the baking sheet when crisped.
2 image collage to show the potatoes before and after baking

Tips for making the recipe

  1. 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.
  2. 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.
  3. Use a mandolin for the best results. I find that a mandolin creates the best results for even and crunchy potatoes. If you cut them by hand, take your time and try and cut them into similar thicknesses at about 1/8″ in thickness so that they cook through evenly. A serrated knife can be a handy tool for this!
  4. 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

How long do they keep?

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.

Are baked chips better for you?

Yes! Rather than deep frying the potatoes in lots of oil, we are able to use less meaning there’s lots less saturated fat. You can also control the seasonings and they don’t contain preservatives and additives to make them shelf stable.

Do you have to peel the potatoes?

It’s best not peel the potatoes to make these homemade chips. Just give them a good rinse under cold running water to remove any dirt. If you prefer, or if you have potatoes with very thick skins, you can peel them.

Close up shot of the oven baking potato chips to show the texture

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!

More potato side dish recipes:

If you’ve tried this healthy-ish feel good Oven Baked Potato Chips recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Oven Baked Potato Chips

Quick and easy to make with simple ingredients, these oven baked potato chips are perfectly crunch and loaded with flavor.
4.9 from 358 votes
Servings 4 servings
Course Snack
Calories 179
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Video

Ingredients
  

Instructions

  • Preheat the oven to 425°F. Line two baking sheets with parchment paper.
  • Use a mandolin to slice the potatoes into thin rounds about 1/8” in 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 clear. Then soak them in water for 15-30 minutes. Use a paper towel to dry them really well and dry the bowl used to soak them in.
  • 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 overlapping. Bake until crispy, flipping halfway through, 20-25 minutes.

Notes

Storage: Keep the cooled potato chips in an airtight container for up to 3 days.

Nutrition

Calories: 179kcal, Carbohydrates: 20g, Protein: 2g, Fat: 11g, Saturated Fat: 1g, Sodium: 13mg, Potassium: 454mg, Fiber: 2g, Sugar: 1g, Vitamin A: 124IU, Vitamin C: 6mg, Calcium: 15mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Snack

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Recipe Rating




Comments

  1. Absolutely burnt to a crisp. Every single one of them. I baked for 10 min and then flipped and baked another 10 min. Inedible. So disappointing.

    1. So sorry to hear, how did they look on the first side before you flipped them? Since all ovens cook differently, I would suggest checking them after about 7 minutes of cooking time on the first side and adjust the cook time for the other side accordingly.

      1. I just tried this, did nine minutes and nine minutes and burned but almost not. I think I’ll try it again tomorrow or soon and probably try seven and seven or so as you suggested to Lindsey. An eighth of an inch thick doesn’t leave a lot of room for error; I just have to determine what works best in my oven. I checked mine with a thermometer a few years ago and it wasn’t exact temperature and I adjusted it, but I can’t remember the exact variance that remained.

        And yes, most modern ovens have a way to calibrate the temperature.

          1. Seven minutes and seven minutes was better. I watched them very closely near the end. Flipping them on two different trays while cooking makes the timing a little challenging. But this was definitely better. I did slice them with a mandoline slicer so they were uniform, but they didn’t all crisp at the same rate. They were okay, but I’m not sure it was worth the time involved to make. One note; on some I used Old Bay seasoning, on some salt, on some smoked paprika, and on some a combination. I couldn’t really tell much difference between the seasonings, but I didn’t put any on heavily. This is a great recipe for someone determined to make their snacks at home, but honestly, I probably won’t make it again.

  2. Yumna, these were fantastic. I followed your recipe and directions to the T and they turned out 5 star worthy. I thought I would have enough for lunch the next day, but my husband had different plans – dessert!😊 Thanks for sharing your recipe! Cheers to cooking!

    1. Hi Susan, if you click “jump to recipe” at the top of the page it will take you directly to the full recipe, no need to sign up for anything.

  3. mine were both overdone and raw on the same chip. i think i sliced them too thin. i wonder if lowering the temperature of my oven would help ? also a thicker chip ? i am sure that i did something wrong. what do you think for my next batch ? i will give them 5. stars because the mistakes are mine

  4. I don’t like to leave bad reviews but honestly, these were not good. I don’t understand how this recipe has 5 stars, especially based on the comments. They never got crispy and were far too oily.

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