I am a potato chip fiend. I love almost all potato chips (sorry sweet potato chips, we can’t be friends). There is something magical about a crunchy, salty chip. Recently, I have been eating only baked potato chips. They are lower in calories, and they still taste really yummy. I decided I wanted to try my hand at making my own salty, baked potato chips. Turns out, making your own potato chips is incredibly easy, and the chips come out delicious!
I can’t believe I have never tried making my own potato chips. It took less than half an hour to make this delicious snack. All this recipe requires is a russet potato, vegetable oil nonstick spray, and sea salt. There are only a few steps to this recipe, so it makes it all the more enjoyable to make this recipe. These have already been requested again from Samuel, so I know these baked chips are a keeper.
The first real step to this recipe is to slice your washed potato. I use a mandolin slicer because it is important to keep the slices thin. If they are too thick, the edges will become crisp but the centers will be soft. We had a few of these in my batch of chips. They are still very delicious, but if you want a totally crisp chip, slice them very thin.
As you are slicing your potato, place the slices on paper towels. Then, when you are done slicing the potatoes, place another paper towel on top of the slices. Press the slices firmly so you get some of the moisture out of the potato slices. This will help the slices crisp up in the oven.
Once the potato slices are ready, spread them in a single layer on the prepared pan. Spray the tops of the potato slices with the nonstick vegetable oil. You can choose to use any type of nonstick oil spray you like, or you can check the Helpful tips at the end of the post on how to use regular oil on these chips.
Bake the potatoes for 18 to 20 minutes. You will need to flip the slices over halfway through the baking time. This will ensure the slices don’t burn and will be golden on each side. Watch the slices as they approach the end of their baking as they crisp up fast and could burn. Remove the slices once they have fully cooked. Sprinkle the chips with sea salt when right when they come out of the oven. I will try some with seasoned salt next time because the sea salt was delicious on them!
Oh my goodness are these potato chips delicious. Samuel and I had them for a snack, but they would be great alongside any dinner or lunch item. I’m glad I bought a few russet potatoes because now I can make more chips this weekend! I will try a few with seasoned salt and use sea salt on the rest. It will be fun experimenting with flavors on these chips. I don’t feel any guilt eating these potato chips because the only calories come from the potato. These chips taste incredibly indulgent, and I love I can have a whole plateful (mostly because I don’t like sharing). I can’t recommend these enough. These are easy to make, and you won’t miss your high calorie packaged chips while you eat these!
Homemade Baked Chips
Total calories: 169
Servings: 20+ chips
- 1 large russet potato, washed and dried
- Vegetable oil nonstick spray (any oil spray works fine)
- Sea Salt (you can season with anything you’d like)
- Preheat oven to 425°F. Line a baking sheet with parchment paper, spray with oil, and set aside.
- Use a mandolin or slicer to thinly slice the potato.
- Place the sliced potatoes on paper towels. Once all the potato is sliced, place a layer of paper towels on top of the slices. Press the potatoes between the paper towels to suck out any excess moisture from the potatoes. This will help them crisp up.
- Spread potato slices in a single layer on the pan. Spray tops of potatoes with the vegetable spray. Bake potatoes for 18 to 20 minutes. Flip the slices over about halfway through baking to ensure both sides get crispy. Keep an eye on the potatoes, as they crisp up quickly towards 18 minutes.
- Remove slices that have cooked quickly. Some may cook faster than others.
- Once chips are golden brown and crisp up, remove them from the oven and evenly sprinkle with sea salt.
Store chips in a plastic container or baggie so they stay fresh and crisp.
If you don’t have or want to use cooking spray, you can brush oil on the tops and bottoms of the potato slices. Just make sure you oil the bottom of the slices before putting them on the baking sheet.