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

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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!


  • 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).