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Overhead shot of the oven baked potato chips with ketchup on the side
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4.95 from 421 votes

Oven Baked Potato Chips

Quick and easy to make with simple ingredients, these oven baked potato chips are perfectly crunch and loaded with flavor.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 179kcal
Author Yumna Jawad



  • 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.



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