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Baked Potato Chips

These baked potato chips deliver that satisfying crunch of traditional chips but with a much lighter, crispy texture. Thinly sliced potatoes are coated with a touch of olive oil and seasoned before baking until golden and crisp, resulting in a healthy snack that’s perfect for guilt-free munching. They’re customizable with your favorite spices and come out beautifully crunchy and visually appealing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large potatoes preferably Russet for crispness
  • 1 tablespoon olive oil light coating for crisping
  • to taste sea salt preferably flaky
  • 1/2 teaspoon paprika smoked for depth
  • optional additional seasonings garlic powder, cayenne, herbs

Equipment

  • Mandoline or sharp knife
  • Baking sheet
  • Parchment paper or silicone mat
  • Cooling rack
  • Spatula or tongs

Method
 

  1. Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper or a silicone mat to keep the chips from sticking.
  2. Using a mandoline or very sharp knife, slice the potatoes as thin as possible—about 1/16 inch—aiming for even, uniform slices that will crisp up nicely.
  3. Transfer the potato slices to a large mixing bowl and drizzle with the olive oil, tossing gently to ensure each slice is lightly coated without excess oil.
  4. Spread the slices out in a single layer on the prepared baking sheet, making sure they don’t overlap to promote even crisping.
  5. Sprinkle generously with sea salt, paprika, and any other seasonings you like, ensuring an even coating over all the slices.
  6. Bake for about 15-20 minutes, checking frequently after 12 minutes. The chips should turn golden around the edges and become crisp. Rotate the baking sheet if necessary for even browning.
  7. Once the chips are beautifully golden and crisp, remove the baking sheet from the oven and immediately transfer the chips to a cooling rack using tongs or a spatula.
  8. Let the chips cool for 5 minutes; they will continue to crisp up as they cool, resulting in a satisfying crunch with every bite.
  9. Once cooled slightly, enjoy your homemade baked potato chips immediately or store in an airtight container for up to 2 days, reheating briefly if needed for extra crunch.

Notes

For extra flavor, experiment with different seasonings like garlic powder, cayenne, or herbs. Using a mandoline ensures thin, even slices for perfect crunch, and don’t crowd the slices on the baking sheet to prevent sogginess.