Making Homemade Potato Chips is so easy and healthy, especially when they’re baked in the oven! You only need 25 minutes and three ingredients– potatoes, oil, and salt- to make these crispy, crunchy, addictive potato chips. Eat ’em plain or dunk them in your favorite dipping sauce!
If you have potatoes in your pantry and you aren’t sure what to make with them, I recommend trying out homemade potato chips.
I just love them. They’re everything you love about potato chips- crispy, salty deliciousness- but without the guilt you get reaching for that bag of store-bought chips! These are no unhealthier than roasted potatoes.
In fact, there’s only 1 tablespoon of extra-virgin olive oil in the whole batch!
These homemade baked potato chips are a bit thicker than your average potato chip, which also makes them a bit heartier (read: you might actually fill up on them rather than mindlessly eating chips from the bag until they’re all gone).
And while this recipe calls for only salt as a seasoning, you can add any seasoning you want to these chips!
Here are some tricks for making PERFECT homemade baked potato chips in your oven.
How to slice the potatoes
It’s important to slice the potatoes very thinly and uniformly. Luckily, there’s a handy device that will let you do this perfectly in only a couple of minutes!
A mandoline slicer is your best bet for cutting the potatoes. A mandoline is a handy kitchen tool- you can use it to thinly slice potatoes for chips, cucumbers for pickles, carrots, and any number of ingredients.
What if I don’t have a mandoline slicer?
No worries. You can use a sharp chef’s knife to slice the potatoes as thinly and uniformly as you can. Or, you may have a side on your box grater that will do roughly the same thing!
How to make oven-baked potato chips
- After slicing the potatoes, put them in a bowl and drizzle them with 1 tablespoon of olive oil. You actually don’t want too much oil, since the potatoes may burn easier. Use your hands to make sure every surface of every potato slice is covered in a thin layer of oil.
- Arrange the oil-covered potatoes on a parchment-covered baking sheet. Make sure they aren’t overlapping, but they can touch on the edges a bit.
- Sprinkle the potatoes evenly with salt and any other seasonings you want.
- Bake in the top half of a hot (425 degrees F) oven for 15-20 minutes. They should start to get golden brown at this point.
- Then, if you have time, turn the oven off and let the chips sit in the cooling oven for 15-30 minutes. This will help them crisp up a bit more, as they continue to dehydrate with the oven’s warmth without burning. I use this method with roasted chickpeas, as well. KEEP AN EYE ON THEM- if they are already very golden brown, the residual heat of the oven and baking sheet may put them over the edge and burn them.
Tips and tricks
- The thinner you slice the potatoes, the crispier they will be. BUT, they will also burn more easily. Keep an eye on them if you slice them very thinly!
- I like my potato chips really salty, so I used a whole teaspoon of kosher salt. You can always use less, and season with more salt after you bake them.
- If you baked them and they aren’t as crispy as you like, they may be a little chewy and still delicious. But if that bothers you, you can stick them BACK in a hot oven to try to crisp them up a bit more.
What kinds of potatoes should I use for homemade potato chips?
You can use any kind you want! I used gold potatoes. And best of all, you don’t need to peel them. Just give them a good scrub with a vegetable brush.
Can I use sweet potatoes?
Yes! Follow the same method, but know that because sweet potatoes have less starch and more liquid, they will never get quite as crispy as white potato chips.
They may take a little longer to cook, so keep an eye on them. And if you like, you can flip them halfway through cooking to try to get them to crips up a bit more evenly.
I think sweet potato chips would be delicious with some cinnamon sprinkled on top. YUM.
Can I store these for a few days?
Homemade potato chips are best served fresh.
But, as long as you dehydrate them really well and they’re super crispy, you can keep them in an airtight container at room temperature for 2-3 days.
What to serve with homemade potato chips
- Serve them with a dipping sauce, such as honey mustard, dill dip, or avocado sauce.
- On the side of BBQ chicken with your favorite coleslaw.
- With a sandwich, like a ham, apple, and swiss panani or a fresh mozzarella, tomato, and basil sandwich.
- On the side of oven-fried chicken tenders or oven-fried catfish.
Here are all my homemade appetizer and snack recipes.
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made these homemade baked potato chips, please click the stars below to comment and Rate this Recipe
Homemade Potato Chips
- Preheat your GAS oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
- Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (ONLY do this with a gas oven. See notes for electric. This is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
- Serve potato chips plain or with your favorite dipping sauce.
- If using an electric oven: these instructions are written for a gas oven. Electric ovens tend to retain heat more, and since these do burn easily, you'll want to be careful. Try baking for less time, in the middle rather than top rack, and if you want to keep them in the oven to continue dehydrating, I recommend cracking the door open a bit to allow some heat to escape.
- I recommend using a mandoline slicer to slice the potatoes uniformly and thinly. You can use a knife if you don't have one, but try to make them as uniform as possible. You may also have a slicer on your cheese grater you can use.
- Make sure not to crowd the baking sheet. The potatoes should be in a single layer. If you want to double the recipe, I recommend using two baking sheets, and rotating them halfway through cooking to the bottom and top of the oven if you need to place them on separate racks.
- Be careful not to burn the chips. They may take a while to get an initial golden brown color, but after that, they will cook very quickly. The thinner they are cut, the more quickly they will burn.
- For sweet potatoes: follow the same instructions. They may take a little longer to cook, so keep an eye on them. They have more liquid and less starch, so by nature they won't be quite as crispy as white potatoes. If you like, you can flip them halfway through cooking to try to "crisp' them up more evenly (but don't worry if you forget about doing this).
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools: