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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. Thanks for the great recipe to make chips in the oven. I laughed when I read the part on how to store them afterwards. They disappeared so quickly. It wasn’t necessary. lol. As you said, best eaten right away.

  2. Soak the potatoes in water and apple cider/balsamic vinegar first.

    Cook and salt half way through and on serving.

    1. What is the recipe? It sounds very interesting and low cal.!!! 😋

  3. Tbh I am only 16 I did this was amazing my parent love them my sibling love them I even show my teacher so everyone and the class can cook them they are so good and crunchy

    1. Julie | The Simple Veganista says:

      So glad you all loved them, Jayden! Makes my day – thanks so much for sharing!

    2. Do you peel the potatoes? It wasn’t mentioned in the recipe.

      1. Julie | The Simple Veganista says:

        You can prepare them peeled or unpeeled. In this recipe, I left the peel on. Enjoy!

  4. Tried these cut with a knife so would be better next time to get an actual slicer for even slices. Good recipe. Easy and quick.

  5. I just made these and must’ve brushed on too much olive oil. About half of them are soggy; the “good” ones are really good, though.

  6. These turned out great! I added seasoning salt and ranch dressing on the side… Thank you for posting !

  7. Mine took a while to get crispy, and I think I cut some of them too thick. A really good recipe, though!!

  8. These took no time at all to slice using my mandolin. I think mine might be thinner than yours, and you were not kidding on the “they cook up faster toward the end” of the baking time… burning the first batch! Second batch was burning on the edge, not done in the middle… Third batch also unsuccessful. I had my convection temp set at 415 degrees and only altered cook time for these batches.
    Next time I will reduce heat to 400 degrees and pray for success!
    Flavor was good, crunch amazing!

  9. I’m not sure if I am the only person that does this but, *waits for everybody to eat the chips so I can have the crumbs*

    1. Alison Kahl says:

      Love this recipe, however soaking the thin slices in water gives a crispier finish. Also, I had the best of luck cooking on wire racks directly in oven to remove the flipping step!

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