Baked Potato Chips

This recipe guides you through making homemade baked potato chips, a healthier alternative to fried. Thinly sliced russet potatoes are tossed with olive oil and seasoned with coarse salt and cayenne pepper, then baked until golden brown and perfectly crispy. It's a simple, satisfying snack or side dish, offering a fresh, crunchy bite.

Print Recipe

Total Time 40

Course Snack

Cuisine American

Servings 4 people

Calories 1196.1 kcal

Equipment

1 Mandoline Slicer For uniform, thin potato slices
2 Large Baking Sheets For baking in a single layer
1 Large Mixing Bowl For tossing potatoes with oil and seasoning
1 Kitchen Towels or Paper Towels For thoroughly drying potato slices

Ingredients

Main

Vegetable-oil cooking spray
2 pounds russet potatoes cut into ¼-inch-thick slices
3 tablespoons olive oil
Coarse salt
Pinch of cayenne pepper
Freshly ground pepper

Instructions

Preheat your oven to 400°F (200°C) and lightly coat two large baking sheets with vegetable-oil cooking spray.
Wash and peel the russet potatoes, then slice them into very thin (approximately 1/16 to 1/8-inch thick) rounds using a mandoline or sharp knife.
Place the sliced potatoes in a large bowl of cold water for 15-30 minutes to remove excess starch, then drain thoroughly.
Spread the potato slices in a single layer on clean kitchen towels or paper towels and pat them meticulously dry, removing as much moisture as possible.
In the large mixing bowl, toss the dried potato slices with olive oil, ensuring each slice is lightly coated.
Arrange the potato slices in a single layer on the prepared baking sheets, making sure they do not overlap.
Sprinkle the potato slices generously with coarse salt, a pinch of cayenne pepper, and freshly ground black pepper.
Bake for 15-20 minutes, then carefully flip each chip and rotate the baking sheets for even cooking.
Continue baking for another 10-15 minutes, or until the chips are golden brown and crisp to your desired doneness.
Remove the chips from the oven and let them cool completely on the baking sheets, as they will crisp up further as they cool. Serve immediately.

Notes

Achieving truly crispy baked chips relies heavily on a few key techniques. First, use a mandoline to ensure all potato slices are uniformly thin (1/16 to 1/8 inch is ideal); this guarantees even cooking. Second, soaking the sliced potatoes in cold water for 15-30 minutes helps remove excess starch, which is crucial for crispiness. Pat them *exceptionally* dry before tossing with oil, as any remaining moisture will steam rather than crisp. Do not overcrowd your baking sheets; chips need space to crisp, so bake in batches if necessary. Flipping halfway through baking promotes even browning. Experiment with different seasonings beyond salt and cayenne for variety, such as garlic powder, smoked paprika, or dried herbs.