If you were ever wondering how to make Homemade Potato Chips then I’m here to tell you just how simple it really is! They’re crunchy, fresh, easy to make and the best part is that they’re completely customizable. Dare I say that homemade Potato Chips beat any store bought brand? I dare!
Y’alllllllll. I have a few weaknesses in my life when it comes to food. Saucy AF Chicken Wings are ALWAYS a yes from me. Poutine is my go-to hangover cure. Tacos in any way, shape or form never fail to hit the spot. But ya know, when all is said and done and dinner has already been served and finished yet I still find myself craving a little somethin’ somethin’, you best believe I’m reaching for a bag of potato chips.
I’ve never really been too much of a chocolate person. I can even do without the candy (although I realize that’s a strong statement). And I might even pass up on a bowl of ice cream every now and then *gasps*. However, when there’s a bag of good ol’ potato chips involved, ya gal just can’t resist. I love ‘em all and can shamefully (or proudly, depending on how you look at it) eat an entire bag to my pie hole in exactly one sitting. All. on. my. Own.
Yes, I’m a potato chip lover. And yes, I have no problem devouring a bag of them to my face. And while I know I’m not the only one that is capable of such a thing, I think we can all agree that unfortunately potato chips are not generally known to be the healthiest snack in the books. So, in proper Andrea fashion, I do what I do best and found a way to turn one of my all time true food loves into something that is. Something that CAN be enjoyed by the tray full with little to no guilt. And therefore, something you can feel badass and completely good about making.
These Homemade Potato Chips are baked in the oven with little oil. That’s right. No fryer or frying needed. You can choose to add whatever seasonings or spices you want, if any at all. You control what goes in ‘em or on ‘em. And you control their crisp and crunch. And yes, you also control how many of them you can shove into your pie hole in exactly one sitting. Don’t say I didn’t warn ya… they’ll be gone in a flash!
WHAT YOU’LL NEED TO MAKE POTATO CHIPS FROM SCRATCH AT HOME
The very best part of making your own potato chips at home is that you can customize them in whatever seasonings or spices your little heart desires! I kept things pretty basic here, simply to show you that you really don’t need to get fancy or crazy to have these babies taste amazing. But again, when it comes to seasoning your homemade chips, you do you, boo! Why not change it up every time?! Let’s discuss what you’ll need to make this recipe for homemade potato chips in a little bit more detail down below:
- Potatoes: Well, duh! You can’t make homemade potato chips without potatoes! To make homemade potato chips, I love using Russet Potatoes as they’re starchy and contain less moisture when compared to other kinds. I find they have the perfect brown outer skin (which I love leaving on) as well as white flesh. They’re easy to work with and thinly slice (especially if using a slicer or mandolin to help you) and are the perfect length and width to make perfect chips. I’m sure this recipe would also work well with white or yellow potatoes (or even sweet potatoes!) If that’s all you have on hand.
- Oil: Adds flavour, helps the seasonings stick to the potatoes and helps them crisp up to perfection in the oven. I used a good quality Extra Virgin Olive Oil here. But avocado oil (or another oil of your choice) should work just fine.
- Salt/Pepper: Adds flavour and takes these homemade potato chips up a notch. I’m sure we can all agree that the reason why potato chips are so good in the first place is the seasoning! And while I’m all about you using whatever ones you prefer, salt and pepper go a long way in making these babies taste incredibly delicious.
HOW TO MAKE OVEN BAKED POTATO CHIPS (KEY TIPS)
- Use a mandolin or slicer to help you cut the potato into thin slices. I used the slicer attachment for my food processor (aka TOTAL GAME CHANGER!). Not only does that cut them paper thin (which is exactly how we want them for this recipe) but it also does it in 2 seconds flat. Of course, you can use a knife and thinly slice them up manually by hand. But that’s on you…. sucka!
- Be generous with the seasonings (even if it’s just salt and pepper). Remember seasoning = flavour. EXTRA TIP: The easiest way to make sure all your potato chips are properly and well seasoned before throwing them in the oven is to lay them out on a sheet pan or baking sheet in a single layer and sprinkle the seasonings over top both sides. You can do this in a bowl, too, but just make sure to gently re-season them once you lay them out on the tray as well.
- Lay the potato chips in a single layer on the baking sheet without overlapping and don’t overcrowd the pan. Work in batches if you have to or the chips will steam as they cook instead of crisp up nicely. EXTRA TIP: If you are working in batches, it’s possible to do two sheet pans at any given time. Just be sure to rotate the pans from top to bottom rack in the oven halfway through baking to ensure even cooking.
- Flip the potato chips halfway through baking to ensure even cooking on both sides. EXTRA TIP: Some chips might take less time to cook than others so keep a close eye after the initial 15 or 20 minutes to ensure nothing burns. Remove the chips individually as they’re ready.
- Transfer the homemade potato chips to a wire rack to cool as soon as you take them out of the oven. This will help them finish crisping up to perfection.
FREQUENTLY ASKED QUESTIONS
You didn’t leave enough room in between each chip on the sheet pan and therefore, they steamed in the oven instead of baking to crispy perfection. You want to make sure the sheet pan is not overcrowded and none of the chips are overlapping for best results. Also, transferring them to a wire rack (and keeping them in a single layer) will help them crisp even more up as they cool.
YES! These oven baked homemade potato chips are in fact healthy! They’re not deep fried like your average chip and use little to no oil. The seasonings (amount and what kind) all lie in your hands…so these homemade potato chips can be as healthy as you want them to be!
No, these homemade potato chips don’t have the same shelf life as their bagged counterparts. These babies are best eaten fresh! The key to keeping them nice and crisp instead of moist and soggy is to let them cool completely (in a single layer on a wire rack) before transferring them to a bowl.
These homemade potato chips make a great snack when that chip craving strikes! They’re so good, they don’t even need a dipping sauce! However, you know I never turn down a chance to dip something in a good sauce! So, here are some that pair perfectly: Greek Yogurt Ranch Dressing, restaurant style Chipotle Mayo or 1 minute Spicy Mayo.
These easy oven baked potato chips also make a great side dish to any meal. Anything from chicken wings and skewers, to burgers and sandwiches, there’s nothing these potato chips don’t go well with!
HOMEMADE OVEN BAKED POTATO CHIPS
If you were ever wondering how to make Homemade Potato Chips then I’m here to tell you just how simple it really is! They’re crunchy, fresh, easy to make and the best part is that they’re completely customizable.
Ingredients
- 2 large Russet Potatoes
- 1 tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Using a mandoline or a food processor with a slicer attachment, cut the potatoes into very thin slices. You can do this part manually with a sharp kitchen knife, it'll just take a bit longer.
- Add the potato slices to a large bowl with the olive oil. Season generously with salt and pepper, mixing to ensure each slice is nicely coated.
- Lay the potato slices out onto the baking sheet in a single layer, being careful not to overlap (you might have to use two baking sheets, like I did). You can quickly sprinkle some more salt and pepper over top just to ensure there is enough seasoning to go around.
- Bake for about 30 minutes, flipping and shaking the pan after 15 minutes and again every 5 minutes after that (if using 2 baking sheets, rotate the pans from the top and bottom racks in the oven). Keep an eye on them towards the end as you may have to remove some before the others. Let them cool on a wire rack before serving for the ultimate crunch.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 190mgCarbohydrates: 64gFiber: 7gSugar: 3gProtein: 8g
Nutrition is only an estimate and calculated using Nutritionix.
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