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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!
Table of Contents
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.
- 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 agigate them to remove all the surface starch. 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I didn’t see any oven temperature to bake the potato chips.
Hi Marilyn, all recipe details including the oven temperature can be found in the recipe card at the bottom of the post. Click ‘jump to recipe’ or scroll to the bottom of the post (right above the comments section). Hope that helps!
I hate to be this person but this one just doesn’t work. Did everything the recipe asked for except I cut the time in half (10 mins cook time) and 90% of the chips came out burnt. The few that turned out were good tasting but it seems this one is just too tough for people to get right.
So sorry to hear the recipe didn’t work for you, Elle. I’m retesting this recipe soon so your notes are much appreciated—thank you for sharing them!
I use a meat slicer to get thin-sliced and even-sliced potatoes
Smart! Thank you for sharing, that’s a great tip!!
I agree with the comments below. Way too long in the oven (they are almost burned) and way too spicy. Use half the amount of oil, omit pepper and 1/4 tsp of any other spices.
Thanks for the feedback, Valerie! After receiving so many comments about oil and bake time, I’m retesting this one to see if I need to make adjustments. I appreciate your notes!
Man, my first time making baked chips. The cook time was very off. My chips burned. Half the cook time and less oil. I should have scrolled to the comment section but I was too excited. I use this seasoning similar when I make baked potatoes but I add onion powder and omit black pepper, less salt (I use sea salt). Anyway, don’t be a me. Check the comments.
So sorry to hear the recipe didn’t work out for you, Ann. I’m considering retesting it since a lot of readers have had similar issues lately. I really appreciate your feedback!
I would highly recommend half the suggested cook time. A tablespoon less oil and maybe try a different combination of seasoning.
Thanks for the feedback, I appreciate you sharing your thoughts!
turned out very tasty! about half the chips came out a bit chewier rather than crispy, but i’m sure i just accidentally added too much oil or something. i do recommend upping the salt in the recipe, i used about double and it turned out very tasty!
So glad you liked them! Thank you, Lime!!
The edges of mine are burning before the middle is fully cooked. How would I fix this?
Hi Lauren, did you slice them thinly and pat them dry before seasoning? It sounds like either they were too thick or too wet in the middle to cook as quickly as the outer edges.
I’m making these now but wondering why you soak them for 25 minutes?
Great question, Kathy! Soaking them in water removes excess starch, which helps make them more crispy.
I don’t use °F and just set my oven to 180°C and that worked fine for me. Roughly 6 minutes on each side before flipping them though. Was really scared about them burning. But the potatoes turned out good!
Maybe I needed more paprika because mine didn’t have much flavor, but still a great recipe! Gonna make them again for my boyfriend once I can perfect the flavor.
Thanks for sharing your Celsius oven temp and cook time, Aiden! I hope your boyfriend enjoys them!!
Hi! Is that 179 calories for the whole two potatoes used? Or is that per serving size? And what is that serving size?
Per serving, which would be roughly 1/2 cup.
delicious! chips came out so well! i baked them for an extra 5 minutes because my oven takes a lil longer! also i added a lil greek seasoning to my chips, 100/10 !!!! thank you for the recipe ! ♥️
Sounds great!
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.
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.
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.
Let me know how 7 and 7 works out for you!
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.
Hi, Yumna, I haven’t tried these yet, but look forward to it.
Three questions for you:
1) The recipe, along with a number of more recent comments, says:
“…Bake until crispy, flipping halfway through…”
but on one comment from Brian Feb. 22, he asks if they need to be flipped, and you said no…
So… do they need to be flipped, or not?
2) Also, is parchment paper needed, or would a bare non-stick baking sheet work as well? (does parchment paper not burn?? Sorry, I’m ignorant!!)
3) Finally, the olive oil I currently have is a mixture of 85% regular olive oil, 15% extra virgin (Kirkland brand)… do you think that would be ok, or would the 15% extra virgin cause problems with smoking or burning or anything that way? Any idea on that?
Thanks in advance for your thoughts on these issues!!
Hi there! Sorry for any confusion here, I did recently update this recipe based on reader feedback so that old comment is no longer relevant. Since everyones oven will be different, I did update the recipe to have you flip them halfway through the baking time to make sure they cook evenly and also so you can keep an eye on how quickly they are browning. The parchment helps in two ways, to cook the potatoes evenly and also to keep the thin slices from sticking to the pan. Lastly, I think that blend should work out just fine as long as you stick to the oven temp listed in the recipe. Good luck!
Thank you Yumna!! I look forward to giving it a try!
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!
Ha! So glad you enjoyed them!
I’m not able to get the recipe unless I sign up for something. So disappointing.
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.
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
Sorry to hear! How long did you bake them?
Thanks, these were delicious!
Thanks so much!
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.
What time and temperature did you end up baking the potato at?
these are perfect! Saved the recipe forever
So happy to hear!
Just made these and they are awesome!! I burnt the first batch, but the second and third were perfect. Just took them out of the oven once they got brown. Should have checked on the first batch earlier. I decided to make these because my husband paid $6 for a bag of potato chips. No way!!! I’ll be making these lovlies on a regular basis now. Thanks for the recipe!
So glad you enjoyed making these!
Hi I am planning on making these for my hubby but just wanted to ask I have read that you should soak the slices to get rid of the starch until the edges start to curl and then drain them and dry/pat dry with kitchen towel would this effect your recipe at all
Hi Helen, you can do that if you want. It shouldn’t change anything. Just keep an eye on them – it takes some time for them to crisp, but once they start they can turn to burnt in a blink of an eye. I hope you enjoy!
Turned out dark.not crispy.
You may need to adjust your oven temp a little lower if it runs hotter to give them more time to dry out.
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.
Hmm, I have been meaning to test this recipe again, thank you for the feedback and bringing the issue back to my attention!
I have a question can I use white potatos I want to make this recipe!
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.
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 🙁
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!
This recipe is way way off. i never messed up any recipe because it was correctly given. 425 deg. is too high, and the 20-25 min time is too long. I burned the first batch I tried eventhough I only put it for 12 min. vs your requested 20-25 min. knowing this would be way too long. and it was. But what i did not know that 425 is also way too high. I burned the 1st bach so the next one I did 375 deg. for 8 min. and even that burned. I made this in a portable air fryer oven. I have made apple crisp in this oven. Same principle as potato chip, cut very thin and bake until golden crisp and it came out perfect. I don’t know what kind of oven you have, but if you noticed most of your comments were people burned it and messed it up. You need to correct it or take it off, this is totally wrong and misleading recipe
Sorry these didn’t come out as expected for you. The recipe is designed for a regular oven, not an air fryer. Air fryers cook much faster than regular ovens.
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!
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!
Can you do more than one pan at a time?
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!
Mine were crispy but burnt. Not sure where I went wrong.
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.
Love these they came out great just needed to cook a little longer but hey everyone oven is different
So glad you enjoyed the chips, Pamela! So true. No two ovens cook the same!
OMG! These are SO GOOD!
They’re Absolutely ADDICTIVE!
No more store bought for me EVER!!!
Thank you so much! I’m so glad to hear you’re enjoying this recipe that much!
This is a great recipe! Mine did not turn out perfectly, but that’s my own fault and no reason to not give it 5 stars 😊 My potatoes were fairly small, and I think I sliced them a bit too thin. At 17 mins in 410 convention, the smaller pieces are a bit burnt. But we like things on the crispy side and they’re still yummy!
Thank you! Definitely adjust the cooking time based on the size of the potato. Hope you continue to enjoy the recipe!
This recipe is a lie as written. Nothing we tried in multiple cooks, measuring or timing was acceptable.
How did the potato chips turn out?
Mine burned. I believe I need to reduce either the degrees or time. I’m experimenting today. I’ll send another email to let you know if the next batch wentbetter.
Yes, for sure! Please let me know how it goes.
I agree! I had to adjust temp and time to get them golden and decently crispy.
I’m going to stick to deep frying in avocado oil. Potato chips aren’t supposed to be healthy anyway LOL
What time and temperature did you end up baking the potato at?
Some people just don’t get it! Mine were perfect! Thanks!
I suppose it’s my oven, but at 15 min. Not close and at 20 min. they sent smoke alarm into screaming fits. Second batch lowered temperature, 18 min and better but not what I hoped for.
It might be the size of the potato. If not cut thin enough, it will take longer to cook!
Nope!
Excellent, family loved them!
That makes me so happy to hear! Thank you!!
Can this recipe be air-fried? I just got one today and these sound great to try!!
I’m sure you could!
I really appreciate how whole and natural these chips are. I know what’s in them and I control the sodium and fat. Thanks for great tips like making sure the slices are dry and not overlapping. We really enjoyed these and can’t wait to try with different herbs and spices.
That’s the beauty of homemade versions! I’m so glad to hear that!!
Amazing! I can’t have fried foods and this is a great potato chip substitute.
Yay! I’m so happy to hear that!