Oven Baked Potato Chips
Store bought potato chips are laden with seed oils. These oven baked potato chips have only three ingredients. They are easy, delicious, and much better for you!
How to Make Oven Baked Potato Chips
Start by selecting your potato. Yukon gold and russet are your best bet. High in starch and low in moisture, they’ll crisp up better than other potato varieties.
Preheat your oven to 425°and line a baking sheet with parchment paper.
Before we move on I want to talk about quantity. In the recipe below I only called for one potato. One average sized potato will make enough chips to accompany a sandwich for two people. Scale that up if you have more than two people or more than one meal you’re making chips for.
Now lets slice our potatoes. You can do this carefully with a sharp knife but I don’t recommend it. It is very difficult and sort of dangerous. My sweet husband bought me this amazing gadget that slices, chops, and grates. An excellent 3-in-1 tool that gave me PERFECTLY sized slices for these chips. A mandolin slicer will also do the same thing.
Once you have your slices, run them under cold water for a minute or two.
Soak them in a bowl of cold water for 15 minutes. This helps pull out the starch and results in a crispier chip.
Drain your potatoes and using either paper towels or a clean kitchen towel, pat them dry.
Either grab a new bowl or dry your original bowl and add your potatoes.
Drizzle one tablespoon of olive oil per potato and add your seasonings. I used a homemade BBQ seasoning on the chips pictured in this post. I have also used a homemade Montreal seasoning when making chips. Both are delicious! Those recipes can be found HERE!
Either shake the bowl or use your hands to toss the potato slices in the olive oil and seasonings. Be sure they are well coated.
Line your baking sheet with the potato slices. Be sure they do not overlap. Anywhere they overlap will not crisp up properly.
Put in the preheated oven and set a timer for five minutes. After the first five minutes, flip each chip. Set another timer for five minutes. I found it took five to seven minutes after the flip to crisp these up properly. This will depend on how thick your chips are. WATCH THEM CLOSELY! They burn so quickly. Ask me how I know!
Oven Baked Potato Chips
Ingredients
- 1 potato russet or yukon gold preferred
- 1 tbsp olive oil
- whatever seasoning you enjoy
Instructions
- Preheat your oven to 425 °F and line a baking sheet with parchment paper.
- Slice your potato as thinly as you can using a sharp kitchen knife or using a mandolin slicer set to 1/8" thickness.
- Rinse your potato slices under cold water for a minute or two.
- Soak them in cold water for 15 minutes.
- Using paper towel or a clean kitchen towel, pat your potato slices dry.
- In a new bowl, or in your original bowl after it's been dried off, add your potatoes, olive oil and whatever herbs and spices you're going to be using.
- Toss the potato slices well. Use your hands, if you must, to be sure they get well coated.
- Line your baking sheet with the potato slices, being sure not to let them overlap.
- Put them in your preheated 425 °F oven and set your timer for 5 minutes. After the first 5 minutes, flip each chip. Set an additional 5 minute timer. I found it took 5-7 additional minutes after the flip but be cautions, these can burn quick!