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Homemade Baked Potato Chips (Rustic + Crispy)

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!

top down view of homemade baked potato chips on a marble slab.

Once you go homemade – there is no turning back!

Forget the bag, this homemade baked potato chips recipe bakes up perfectly crispy and delicious. Plus, they are so much healthier than packaged potato chips since you control the amount of oil and salt!

Since starting my clean eating habits, I’ve dramatically altered my system, and it knows when something is processed and not as close to nature as it should be. It’s amazing how our bodies adjust and I much prefer these new habits and feel terrific.

I can finally enjoy potato chips again, and I know you’re going to love this recipe too. Cheers to good health and good eating!

These crispy baked potato chips make a great side to these Spicy Black Bean Burgers, Quinoa + White Bean Veggie Burgers, or this Summer Vegetable Sandwich.

side by side photos showing the process of making potato chips.

How To Make Crispy Baked Potato Chips

It’s easy to make homemade baked potato chips that are healthy with just a few simple steps.

  • It starts with the right oven temperature. I’ve made oven baked potato chips with varying degrees, 375 – 450 F., and find that 400 – 425 is the sweet spot. Depending on where you live may affect what temperature you use. 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 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 a breeze and 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 together in a bowl or oil them right on the baking sheet with basting brush. No need to use a lot of oil, just enough to lightly coat each slice.
  • Layer on 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.
  • Bake to perfection. Bake for 10 minutes, carefully remove from the oven, and using tongs, flip each one and bake for 7 – 8 minutes more. Be sure to keep an eye on them at the end as they will cook fast towards the end.
side by side photos showing the process of prepping healthy baked potato chips.

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

Baked 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

head on view of homemade baked potato chips stacked on top of each other.

More Easy Snack Recipes!

If you try this baked potato chip recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 23 reviews

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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Category: Snack
  • Cuisine: Vegan


  • 2 medium potatoes (I used gold)
  • 2 tsp olive oil
  • himalayan salt, to taste – go easy as they can get too salty


Preheat the oven to 400 F. Prep a baking sheet with parchment paper or silicone mat.

Prep potatoes: Using a sharp knife, food processor attachment or mandolin, thinly slice the potatoes to about 1/16 of an inch. Pat the potatoes dry to remove excess moisture. Toss potatoes with oil and salt in medium size 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 and spread them out so they don’t touch each other. 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 or about to burn completely. Once baked, remove from oven and let cool for 2 – 5 min.

Serves 2 – 4


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, cayanne or chipotle powder
  • or any special blends you have

RECOMMENDED EQUIPMENT: I used these parchment liners and rimmed baking sheet. For slicing, this mandoline works great (affiliate links).

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  1. I tried this home made baked potatoes and I like them thumb up

  2. So so good! Did mine with rosemary and salt, def had to put them in for a total of 30 min to get them crispy though

  3. Delicious. But lots of work and it was gone quickly ;)) Thinner sliced chips are better. Baked at about 415F to get the crisp. After flipping must watch carefully, can burn quickly.

  4. I made these. My husband loved them. Are use my food processor to slice them so it made it quick. We will make again.

  5. FUN GOOD made for a quick afternoon visit from grandchildren . I made on BBQ , worked well. Pretty fast and easy to put together. I used russet potatoes and my mandolin. Does need salt . Definitely want to make again. Kids loved. Some liked them really crispy darkish looking, and other liked them not so much.

  6. Followed the recipe, but mine had to bake for an extra 10 minutes to crisp up! Super yummy and you can create your own seasonings if you want!

  7. Made these with a bit of white truffle oil and truffle rosemary salt to serve with my chickpea salad sandwiches. Very tasty. I baked them on parchment paper at 400° for 8 minutes on each side in a convection oven.

  8. Very yummy, i took your tannin suggestion and that was great, like a tangy spicy ketchup chip, the thinner the better

  9. Can you make these in an air fryer?

    1. Julie | The Simple Veganista says:

      Great question, Sandy! I haven’t tried it yet, but I’m sure it can be done!

    2. These can be made in an air fryer however in very small batches which increases time ten fold!

  10. I love homemade foods and wanted to do this and I’m glad I did. Seasoning wise, I used Tajin, just cause why not, and it turned out amazingly good! A nice tangy kick with a little spice. Try it out sometime! And be creative.

    Thank you so much for this!

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