If you have potatoes in your pantry and you aren’t sure what to make with them, I recommend trying out homemade potato chips. I just love them. They’re everything you love about potato chips- crispy, salty deliciousness- but without the guilt you get reaching for that bag of store-bought chips! These are no unhealthier than roasted potatoes. In fact, there’s only 1 tablespoon of extra-virgin olive oil in the whole batch! These homemade baked potato chips are a bit thicker than your average potato chip, which also makes them a bit heartier (read: you might actually fill up on them rather than mindlessly eating chips from the bag until they’re all gone). And while this recipe calls for only salt as a seasoning, you can add any seasoning you want to these chips! Here are some tricks for making PERFECT homemade baked potato chips in your oven.
How to slice the potatoes
It’s important to slice the potatoes very thinly and uniformly. Luckily, there’s a handy device that will let you do this perfectly in only a couple of minutes! A mandoline slicer is your best bet for cutting the potatoes. A mandoline is a handy kitchen tool- you can use it to thinly slice potatoes for chips, cucumbers for pickles, carrots, and any number of ingredients. And it often comes with attachments for different kinds of slices, such as a grater and a wavy blade that will slice potatoes or cucumbers into ruffles!
What if I don’t have a mandoline slicer?
No worries. You can use a sharp chef’s knife to slice the potatoes as thinly and uniformly as you can. Or, you may have a side on your box grater that will do roughly the same thing!
How to make oven-baked potato chips
Tips and tricks
The thinner you slice the potatoes, the crispier they will be. BUT, they will also burn more easily. Keep an eye on them if you slice them very thinly! I like my potato chips really salty, so I used a whole teaspoon of kosher salt. You can always use less, and season with more salt after you bake them. If you baked them and they aren’t as crispy as you like, they may be a little chewy and still delicious. But if that bothers you, you can stick them BACK in a hot oven to try to crisp them up a bit more.
What kinds of potatoes should I use for homemade potato chips?
You can use any kind you want! I used gold potatoes. And best of all, you don’t need to peel them. Just give them a good scrub with a vegetable brush.
Can I use sweet potatoes?
Yes! Follow the same method, but know that because sweet potatoes have less starch and more liquid, they will never get quite as crispy as white potato chips. They may take a little longer to cook, so keep an eye on them. And if you like, you can flip them halfway through cooking to try to get them to crips up a bit more evenly. I think sweet potato chips would be delicious with some cinnamon sprinkled on top. YUM.
Can I store these for a few days?
Homemade potato chips are best served fresh. But, as long as you dehydrate them really well and they’re super crispy, you can keep them in an airtight container at room temperature for 2-3 days.
What to serve with homemade potato chips
Serve them with a dipping sauce, such as honey mustard, dill dip, or avocado sauce. On the side of BBQ chicken with your favorite coleslaw. With a sandwich, like a ham, apple, and swiss panani or a fresh mozzarella, tomato, and basil sandwich. On the side of oven-fried chicken tenders or oven-fried catfish.
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