Yumna Jawad
Updated
4.95 from 422 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!
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.
How to make oven baked potato chips
- Thinly slice the potato chips and pat them dry.
- Place the slices into a bowl.
- Add the oil and seasonings.
- Mix well with your hands to coat all of the potato slices.
- Place the potatoes onto a lined baking sheet.
- Bake until golden brown and crispy. They will lift off the baking sheet when crisped.
Tips for making the recipe
- 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.
- 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 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!
- 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.
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:
- 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’ve tried this healthy-ish feel goodOven Baked Potato Chips recipe or any other recipe on FeelGoodFoodie, then don’t forget torate the recipeand 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 onInstagramso I can repost on my stories!
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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 422 votes
Author Yumna Jawad
Servings 4 servings
Course Snack
Calories 179
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
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 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.
Diet: Gluten Free, Vegan
Cuisine American
Course: Snack
