Baked Potato Chips

Let me just say, homemade potato chips hit different. When the snack craving strikes (and it always does around 3 PM in our house), these baked potato chips are my go-to. They're crunchy, warm, and feel like such a treat, even though they're healthier than anything you'd buy in a bag.

You only need a few pantry staples and one baking sheet. That's it! No deep fryer, no special equipment (though a mandolin helps). And trust me, once you taste these straight from the oven, it's hard to go back!

Before You Get Started

Here are a few tips to guarantee crispy, golden chips every time:

• Use a mandolin for uniform slices. Even thickness means even baking. Thicker slices stay softer, thinner slices crisp more.
• Choose the right potato. Yukon Golds are buttery and crisp well, Idaho potatoes are classic and starchy, and sweet potatoes offer natural sweetness.
• Dry the slices well. Pat them dry with a towel after slicing to remove excess moisture. This helps them crisp up better.
• Parchment or wire rack = no sticking. Some people have trouble with their chips sticking to the pan. To avoid that, I recommend using parchment paper or a wire rack. You can also use aluminum foil, just coat it in cooking spray first.
• Taste and tweak your seasoning. A light touch of salt before baking is great, but most flavor is best added after baking, when the chips are still warm.
• Prep extra! These go fast. Make two trays if you've got the space.

How to Make Baked Potato Chips

Making potato chips at home is easier than you think! Here's how to do it:

1. Preheat the Oven

Line a baking sheet with parchment or use a wire rack for maximum crispness!

2. Slice the Potatoes

Thicker = softer, thinner = crispier: Slice around 1/8 inch for that perfect middle ground.

3. Toss with Oil and Seasoning

Just enough oil to lightly coat, plus a pinch of salt and pepper.

4. Bake

Lay out the chips without overlapping. Bake 15–20 minutes, flipping halfway through.

Single layer only: Overlapping slices will steam instead of crisp.

5. Cool and Season

Let chips cool for a few minutes before adding extra seasoning. They crisp more as they sit!

Pro tip: Keep an eye on the oven during the last few minutes, as the chips can go from golden to burnt quickly.

Tips for Ultra-Crispy Chips

Get the crispiest homemade potato chips ever with these tips:

• Soak sliced potatoes in cold water. After slicing, soak your potato rounds for 15–30 minutes to remove excess starch. This helps them crisp up better and keeps them from sticking together.
• Use convection if available. If your oven has a convection setting, use it! The circulating air helps chips bake evenly and crisp more efficiently.
• Flip each chip individually. For ultra-even crisping, use tongs or a spatula to flip each chip halfway through baking.

Seasoning Ideas

Now is the fun part! Create spice and flavor combinations for your baked potato chips.

• Chili and lime: Toss the chips with chili powder and cumin when they come out of the oven. Then, squeeze fresh lime juice over the top. For a true Mexican chip, cover them in hot sauce as well.
• Parmesan Rosemary: As soon as the chips come out of the oven, sprinkle them with dried rosemary and Parmesan cheese.
• Ranch: Toss the freshly cooked homemade potato chips with homemade or store-bought ranch seasoning.
• Taco: Do the same as above, but with taco seasoning instead.
• Barbecue: For barbecue-style chips, you can use a barbecue rub or a homemade seasoning made with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp sugar, 1/4 tsp onion powder, and 1/4 tsp chili powder.
• Nutritional yeast: If you want to add some extra nutrition as well as a Parmesan-type flavor, toss the chips with a hearty serving of nutritional yeast.
• Truffle: No one would blame you for drizzling your chips with a touch of truffle oil or using truffle salt.
• Furikake: I am obsessed with this Japanese seaweed and sesame seasoning. It tastes incredible on these homemade baked chips.
• Salt and vinegar: Drizzle the freshly cooked chips with a touch of white or malt vinegar and a good dose of salt.
• Fresh herbs: If I am serving these chips as a dinner side, I will usually toss them with whatever fresh herbs I have at home, along with some lemon juice or Parmesan cheese for a fancier side dish.

Storage and Reheating Tips

Want to keep your chips crunchy and fresh? Here's how to store them:

• Store: In an airtight container at room temperature for up to 3 days.
• Reheat: Pop in a 300°F oven for 5–7 minutes to re-crisp.
• Leftover Ideas: Use in a sandwich for crunch or layer into a taco salad.