Homemade Baked Potato Chips (Crispy + Easy)
So simple and healthy, it’s easy to make your own homemade baked potato chips that are rustic and crispy! And once you do, there’s no going back to the bag!
The Best Homemade Potato Chips
Once you try homemade potato chips, there’s simply no going back!
These oven-baked potato chips turn out perfectly crispy, golden, and absolutely delicious. The best part? They’re so much healthier than store-bought because you control the oil and salt. Thin, crunchy, and full of flavor — they’re everything you want in a chip!
I’ve been making these for years now, and they’ve become one of my favorite snacks. After shifting toward cleaner eating, my taste buds (and my body!) have changed so much. Processed snacks just don’t taste as good anymore, and these homemade chips satisfy that craving in the best way possible. I feel great enjoying them, and I know you will too!
They make a wonderful side for Spicy Black Bean Burgers, Quinoa + White Bean Veggie Burgers, or my Summer Vegetable Sandwich.
So without further ado, let’s get slicing, baking, and snacking!
How To Make Crispy Baked Potato Chips
It’s easy to make healthy homemade potato chips in the oven with just a few simple steps.
- It starts with the right oven temperature. I’ve made oven-baked potato chips at varying temperatures (375–450 F) and find that 400–425 F is the sweet spot. Depending on where you live, the temperature you use may vary. I would play around with both and see what works best for you.
- Prep the potatoes. Scrub the potatoes well and pat them dry with a paper or cloth towel.
- Thin is best when slicing. Thinly slice the potatoes to about 1/16 of an inch. I wouldn’t slice them any larger than 1/8 inches. I used this mandoline (affiliate link), which made it super easy, but if you’re good with a knife, slice away.
- Toss with a little olive oil. You can oil the potatoes by tossing them in a bowl or by brushing them with oil on the baking sheet with a basting brush. No need to use a lot of oil, just enough to lightly coat each slice.
- Layer on a baking sheet. When layering the potatoes, be sure they have space between them so the heat has plenty of room to get all around each chip. Sprinkle with salt (go easy, so they don’t get too salty!).
- Bake to perfection. Bake for 10 minutes, carefully remove from the oven, and, using tongs, flip each one and bake for 7–8 more minutes. Be sure to keep an eye on them, as they will cook quickly towards the end.
What Kind Of Seasoning Can I Use?
Just about any spice or herb you can think of will work. Here are a few ideas:
- simple as salt & pepper
- paprika or Old Bay seasoning
- spiced up with some cayenne or chipotle powder
- maybe a little garlic salt or onion powder
- or any special blends you have
Maybe salt and rosemary will be my next batch!
How To Store Leftovers
Homemade potato chips are best eaten right away, but can be stored in a covered container for 1 – 2 weeks (just be sure to let them cool completely before storing).
Serving Suggestions
Potato chips are great on their own, but are perfect for dipping or pairing with a hearty main as a side. Here are some of our favorite ways to enjoy these crispy potato slices:
- Dip: Serve with this classic Vegan French Onion Dip.
- Burgers: Serve alongside Smoky Black Bean Burgers or Quinoa & White Bean Veggie Burgers.
- Sandwich: Serve with Grilled Hummus Salad with Sauteed Onions, Tomatoes & Arugula, Summer Vegetable Sandwich, or Spicy Carrot & Hummus Sandwich.
- Soup: Hearty Vegan Lentil Soup or Vegetable Quinoa Soup.
More Easy Snack Recipes!
- Roasted Delicata Squash Fries
- Baked Sweet Potato Shoestring Fries
- Baked Sweet Potato Wedges
- Crispy Baked Kale Chips
If you try this easy snack recipe, please let me know! Leave a comment and rate it below. I love hearing what you think and any changes you make.
Print Recipe
HOMEMADE BAKED POTATO CHIPS
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegan
Description
So simple, healthy and easy to make, once you make your own crispy homemade baked potato chips, there’s no going back to the bag!
Ingredients
- 2 medium potatoes (I used gold)
- 2 tsp olive oil (or avocado oil)
- sea salt, to taste (go easy, as they can get too salty)
Instructions
Preheat the oven to 400 F. Prep a baking sheet with parchment paper or a silicone mat.
Prep potatoes: Using a sharp knife, a food processor attachment, or a mandolin, thinly slice the potatoes to about 1/16 of an inch thick. Pat the potatoes dry to remove excess moisture. Toss potatoes with oil and salt in a medium-sized bowl (or you can go to the next step and lightly coat each side with oil while on the cookie sheet using a silicon brush – one less thing to wash this way, which was my way).
Roast: Place the potatoes in a single layer on the baking sheet, spreading them out so they don’t touch. Place in the oven on the center rack and bake for 10 minutes. Carefully remove from the oven, turn each chip, and bake another 7–9 minutes. Keep an eye on them towards the end so they don’t overcook. Remove any that seem ready to burn or are about to burn completely. Once baked, remove from oven and let cool for 2–5 min.
Serves 2 – 4
Notes
The thicker you cut the potatoes, the longer it will take to cook. I recommend cutting them 1/16 for the best results. Any thicker and your results will vary.
Seasoning ideas:
- simple salt & pepper
- salt & rosemary
- salt & paprika
- salt & garlic powder or onion powder
- for spicy, cayenne or chipotle powder
- or any special blends you have
RECOMMENDED EQUIPMENT: I used these parchment liners and a rimmed baking sheet. For slicing, this mandoline works great (affiliate links).
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Snack
- Cuisine: American
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Question – no water soak first?
No, we just pat them dry – but you can soak them in water first if you prefer. We tested both ways, and they turned out just as well without soaking the slices to remove starches before patting dry.
If using flavorings, when do you put them on the chips? Is it before they are cooked or after?
I sprinkle before cooking, adding with the salt. Enjoy the chips!
Was wondering if you could use sweet potatoes instead? Would the recipe need to be changed?
Yes, you can use sweet potatoes. They will cook the same amount of time. Enjoy!
Excited to make this. Looks super easy and quick to make. Plus it is surely healthier. Thank you for sharing this :)
Delicious recipe that’s super easy. Made it even easier by using oil spray. I spray the parchment with quick short spritzs, sprinkle a tiny bit of salt/seasonings, lay the potato slices on top and then lightly spray the slices and followed the recipe as above. Turned out great!
Works very well a delicious sack for after school.
Just made them! They turned out so good!
Thank you for the recipe. :)
Thank you for this recipe, I bet my hubby will love them & I will love the sweet potato fries you posted. Take care…
Thanks for the tip about experimenting with the oven temperature. I want to try making my own potato chips so I can season them how I like. I’ll have to buy some seasoning, but I’ll definitely have to try out this recipe soon!
It really looks delicious ! I know my boyfriend would be very, very happy if I would make these…they are tempting
They are really good Lysa, I like to make some veggies burgers and serve these along side. Just be sure to add salt little at a time, mine were pretty salty. Hope you get a chance to make them soon…