These Homemade Potato Chips are crisp, golden, and surprisingly easy to make right in your oven. Thinly sliced potatoes are soaked, dried, and baked until perfectly crunchy with just a touch of oil and salt. The result is a simple, classic snack with a clean, fresh flavor that’s hard to beat. They’re perfect for snacking on their own or serving alongside sandwiches and, our favorite, cheeseburgers.
Why You’ll Love This Recipe
This recipe uses just a few ingredients but delivers that classic chip crunch without frying. Baking keeps things lighter while still giving you that satisfying texture, and you can easily customize the seasoning to your taste.
Tips for Success
- Slice the potatoes evenly so they bake at the same rate.
- Soaking removes excess starch, which helps the chips crisp up.
- Dry the potatoes thoroughly before baking to avoid steaming.
- Spread in a single layer so they roast instead of overlapping and softening.
How to Serve
Serve these chips fresh and crisp with:
- Patty Melts, Turkey Wraps, or Egg Salad Sandwiches
- Homemade French onion dip, clam dip, or Mississippi pot roast dip
- As part of a snack board
Storage Tips
Store in an airtight container at room temperature for up to 3 days. For best texture, enjoy them the same day.
Potato Chips
Ingredients
- 4 medium russet potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Rinse and scrub the potatoes.
- Using a mandoline, slice the potatoes into thin, even slices, about ⅛-inch thick.
- Place the slices in a large bowl, cover with ice water, and soak for 30 minutes.
- Drain and pat the potatoes completely dry.
- Toss with olive oil until evenly coated, then sprinkle with salt.
- Arrange the slices in a single layer on the prepared baking sheets.
- Bake for 20 to 25 minutes, flipping halfway through, until golden and crisp.
- Let cool before serving. Store in an airtight container
This recipe was inspired by iamhomesteaders homemade potato chip recipe.
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