Go Back
Homemade Baked Potato Chips in A Parchment-Lined Wooden Bowl

Homemade Baked Potato Chips

Craving crispy, salty potato chips but want to skip the grease and cost of store-bought bags? These homemade baked potato chips are the answer! They’re golden, crunchy, and made with just three simple ingredients.
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Snack
Cuisine American
Servings 2
Calories 150 kcal

Equipment

  • Sharp knife or mandoline (for even slices)
  • Large bowl
  • Baking sheet
  • Parchment paper
  • Paper towels
  • Tongs or spatula

Ingredients
  

  • 2 medium russet potatoes (about 1 pound)
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper (optional, for a slight kick)

Instructions
 

  • Prep the Potatoes
    Wash the potatoes under cold water and scrub off any dirt. (No need to peel—skins add crunch!)
    Slice the potatoes thin and evenly (about 1/16-inch thick). A mandoline makes this easier, but a sharp knife works too.
    A Person Slicing a Peeled Potato on A Wooden Cutting Board
  • Soak the Slices
    Place the potato slices in a large bowl filled with cold water.
    Soak for 20 minutes—this removes excess starch and helps them crisp up.
    Drain the slices and pat them completely dry with paper towels (wet potatoes = soggy chips).
    A Glass Bowl Filled with Freshly Chopped Potatoes on A Wooden Table
  • Season the Potato Chips and Arrange Them on the Baking Tray
    Spread the dry slices on a clean surface.
    Drizzle 2 tablespoons of olive oil over them.
    Sprinkle with salt and pepper.
    Toss gently with your hands to coat evenly.
    Line a baking sheet with parchment paper for easy cleanup.
    Arrange the potato slices in a single layer, ensuring they don’t overlap.
    Preheat your oven to 400°F (200°C).
    Thinly Sliced Seasoned Potato Chips Arranged on A Baking Tray Lined with Parchment Paper
  • Bake Until Crispy
    Bake for 15 minutes, then check the chips—edges should be slightly golden.
    Use tongs to flip each slice.
    Bake for another 10-15 minutes until crispy and golden brown.
    Keep an eye on them—they burn quickly near the end!
    A Person Placing a Baking Tray with Potato Chips Into an Oven
  • Cool & Enjoy
    Let the chips cool for 5 minutes on the baking sheet (they crisp up more as they sit).
    Taste-test one—if they’re not crispy enough, bake for another 2-3 minutes.
    Enjoy them warm, or store in an airtight container for up to 2 days.
    A Stack of Homemade Potato Chips on A Wooden Board with A Small Cup of Dipping Sauce

Video

Notes

Cooking Tips

✔ Slice Evenly: Uneven slices cook at different rates—keep them uniform.
✔ Don’t Skip the Soak: Removing starch prevents soggy chips.
✔ Keep the Oil Light: Too much makes them greasy; a light coat is best.
✔ Monitor Closely: They can go from perfect to burnt in seconds.
✔ Experiment with Seasoning: Try paprika, garlic powder, rosemary, or chili powder for variety.
Keyword Baked Chips, Crispy Potatoes, Healthy Snacks, Homemade, No Fryer