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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.
- 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. 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.
No oven temperature given
Hi there! You can find the full recipe (with the oven temperature) by scrolling down to the bottom of the post or clicking the ‘jump to recipe’ button. Hope that helps!
I cut the cook time in half, soaked the sliced potatoes in salt and vinegar for about three hours then dried them and sprinkled them with trader joe‘s dill pickle seasoning. They are really delicious 😋
Ohhh I love that you soaked them in salt and vinegar! Such a great idea! And I’m surprised about the cook time being cut in half because you are not the first to mention it. I just retested this a couple weeks ago and the cook time worked for me, but I’ll make a note for others! Thank you and glad you enjoyed them!!
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.