Oven Baked Potato Chips

4.96 from 183 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. Slice the potatoes as evenly and thinly as possible. You might find that a mandolin works best and is super quick as well. If you cut them by hand, take your time and try and cut them into similar thicknesses 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.
5 from 183 votes
Servings 4 servings
Course Snack
Calories 179
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes




  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Slice the potatoes into thin rounds using a sharp knife or a mandolin into 1/8” thickness. Use a paper towel to dry them really well.
  • Transfer the potatoes to the baking sheet. Drizzle the olive oil on top and season with paprika, garlic powder, salt and pepper. Toss with your hands to combine.
  • Arrange the sliced potatoes in a single layer on the baking sheet so they are not overlapping. Bake until crispy, about 20-25 minutes.


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


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


  1. This recipe is WAY off, take it from me. 15 minutes at 400 or they’re going to be burnt to a crisp like many other people have already mentioned in the comments.

    1. Hmm, I have been meaning to test this recipe again, thank you for the feedback and bringing the issue back to my attention!

    1. Hi Lucas, yes, you can! Hope you enjoy it! Just make sure you watch the potatoes. Once they start to crisp they can burn quickly.

  2. they were burnt too a crisp half way though cooking did you put the wrong time and temp? i wasted a lot of time and effort for nothing now im hot, in pain and hungry without chips 🙁

    1. Oh no! I am so sorry to hear that. It sounds like your oven may run hot in comparison to mine. The times and temp are on track for what my oven does. You might try lowering the temp by 25 degrees and checking more frequently. Again, I apologize!

  3. I made these and they are just like potato chips! I accidently burnt half of them but the ones that survived were crispy and delicious! What a great way to use some old potatoes!

    1. So glad they turned out well for you! Once they start to dry out and crisp up, they can go from crispy to burnt quickly. I am glad you were able to salvage some!

    1. If you are able to fit two pans side by side, that should be fine. I don’t recommend stacking them, as in one on the middle rack and one on the top rack. You’ll have to let me know what you think of the chips when you make them!

    1. Aw, bummer!! I am sorry to hear that! Does your hot run hot? You may need to lower the temperature a little if so, that way, they crisp up but don’t burn, and check on them more frequently when getting near to time.

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