Who can resist the temptation of crunchy, salty potato chips? The satisfying, addictive crunch makes for an enticing go-to snack between meals. While there are now plenty of healthier options for potato chips in grocery stores, making them at home is a great way of controlling what you're eating, and it is also a fun process. Any type of potato (or root vegetable) and high-temperature cooking oil can be used to adapt homemade baked potato chips to your taste or dietary needs. All you need to get started is a mandolin slicer and a couple large potatoes.
Finished chipsJulia Mueller
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Things You’ll Need
2 large russet (or Yukon gold potatoes)
2 tablespoons olive oil (or high-temperature cooking oil of choice)
Seasonings such as garlic powder and onion powder if desired
You can also use beets, rutabaga, turnip, carrots, sweet potato, etc. Just note: if you use anything other than russet or Yukon gold potato, the bake times will vary.
Replace the olive oil with canola, almond, grapeseed, algae or coconut oil.
Incorporate your favorite seasonings such as chili powder, garlic powder, lemon pepper, Cajun seasoning, and paprika.
how to make homemade baked potato chipsJulia Mueller
Step 1: Prepare the Potatoes
Before slicing the potatoes, you'll want to cut the potatoes into large chunks to make the slicing easier. Start by trimming the ends off of each potato.
Cut off the potato endsJulia Mueller
Chop the potatoes in half. Be sure to cut the potatoes straight down so that the cut sides aren't angled.
Chop potatoesJulia Mueller
Step 2: Slice with Mandolin Slicer
Set up your mandolin slicer on a stable surface. Insert the protection guard into one of the chunks of potatoes. This will give you a good grip on the potato for slicing and will protect you from slipping and/or slicing yourself.
Get ready to sliceJulia Mueller
Make sure your slicer is set up to slice 1/8-inch slices. From the back of the slicer forward, firmly press the potato against the blade .
slice potatoesJulia Mueller
Get into a rhythm of slicing. Once you get the hang of it, the slicing goes really quickly!
continue slicingJulia Mueller
Continue slicing your potatoes. Note that once you get down to the very ends of the potatoes, you'll be left with small chunks of potato – you can either continue slicing these chunks carefully with a knife, or you can use them for other cooking purposes.
Slice all the potatoes!Julia Mueller
Step 3: Prepare to Bake
Preheat the oven to 400 degrees Fahrenheit, and lightly spray or oil two large baking sheets. Transfer the potato slices to a large mixing bowl, and drizzle with olive oil. (Note: you can use any type of cooking oil, such as almond, canola, algae or coconut.)
Drizzle with oilJulia Mueller
Use your hands to coat all of the potato slices in oil.
Be sure all slices are fully coated in oilJulia Mueller
Sprinkle with sea salt and carefully toss to ensure everything is salted. Here's where you can get creative with your seasonings and add garlic powder, onion powder, chili powder, lemon salt, paprika, cayenne, and so forth.
Sprinkle with saltJulia Mueller
Step 4: Bake the Chips
Arrange the potato slices in a single layer on the two prepared baking sheets. Give plenty of room between the potato slices so that they bake evenly.
Transfer to a baking sheetJulia Mueller
Bake for 12 to 15 minutes, or until the chips turn golden brown.
Bake 12 to 15 minutesJulia Mueller
Remove chips from the oven and immediately flip them with a spatula. This will ensure they don't stick to the baking sheet. Sprinkle with more sea salt and/or seasonings if desired.
Flip the chipsJulia Mueller
Step 5: Enjoy
Allow chips to cool 2 to 3 minutes before consuming. Chips are best fresh out of the oven. Leftovers can be stored in a zip lock bag for up to 3 days.
Baked potato chips recipeJulia Mueller