How to Make Baked Chips

Skip the store-bought potato chips and make these better-for-you baked chips at home!

For most of us, it’s hard to say no to a bag of greasy, crunchy potato chips. But it’s a snack that’s hard to eat in moderation. There’s a reason potato chips are so addictive! That’s why we love homemade baked chips.

Making homemade potato chips in the oven is a simple way to enjoy this salty snack without the preservatives, excess oil and extra sodium found in the store-bought variety. You only need a handful of ingredients to create a fresh batch of baked chips that’s packed with flavor and nutrients.

So skip the store and make chips at home for a snack you can feel good about!

Baked Chips Recipe

Ingredients

  • 2 medium potatoes
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

Directions

Step 1: Slice the potatoes

raw potatoes cut into chip slicesTMB studio

Preheat the oven to 425°F. Using a knife or mandoline, cut the potatoes into 1/8-inch slices.

Step 2: Arrange the slices on baking sheets

raw potato slices on a baking sheetTMB studio

Place the potato slices in a single layer on two greased baking sheets. In a small bowl, mix the oil and salt, then brush over both sides of the potatoes.

Step 3: Roast the potatoes

baked chips on a baking sheetTMB studio

Roast until the potatoes are tender, golden brown and crisp, turning occasionally. The baked chips will be in the oven for about 15-20 minutes.

Tips for Making Baked Chips

What is the best type of potato for baked chips?

Russet potatoes make the crispiest baked chips since they are high in starch and less waxy than other types of potatoes. But this recipe for baked chips will work with any spuds you have on hand. For a colorful and healthy twist, slice up some purple potatoes!

What is the best way to slice potatoes for chips?

To get the perfect chip shape, we recommend using a mandoline to slice the potatoes. This is the best way to make sure each chip is thinly sliced and consistent in size, which will help your chips cook evenly. To make these baked chips without any equipment, use a sharp chef’s knife to carefully slice the potatoes by hand.

What are some variations of these baked chips?

While you can’t go wrong with a simple homemade seasoned salt, there are plenty of ways to spice up these baked chips. Sprinkle them with spices or seasonings like dried rosemary, garlic powder, salt and vinegar, barbecue seasoning, truffle salt or Tajin. Then, serve these sturdy baked chips with chunky salsa, fresh guacamole or a creamy artichoke dip.

This snack isn’t just a side (though it is one of our favorite barbecue sides). You can make mains, desserts and other recipes with potato chips.

Can you make this recipe in the air fryer instead?

Yes! For a salty snack that’s even healthier—and faster—make air-fryer potato chips instead. Of course, you can also make classic deep-fried potato chips, if you’re not in a rush.

How can you prevent baked chips from burning or becoming soggy?

There are a few key steps to keep your baked potato chips crisp without being overcooked.

Before transferring the sliced chips into the oven, use a kitchen towel to pat the potato slices until they are completely dry. This step is crucial because any excess moisture can cause the potatoes to steam as they bake, resulting in soggy chips. After baking, remove any excess oil by placing the chips on clean paper towels to keep them crisp.

To help keep your baked chips from burning, soak the sliced potatoes in cold water for at least 30 minutes before baking. This removes excess starch for a crunchy, evenly cooked chip.

How should you store baked chips?

Before storing leftover baked chips, make sure they’ve cooled completely to prevent condensation from forming, which can make baked chips soggy once sealed. Remove any extra oil from the potato chips using a kitchen towel and store them in an airtight container.

Keep them in a cool, dry place and these baked chips will stay fresh for about 5 days.

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Lauren Paige Richeson
Lauren Paige Richeson is an author and artist specializing in written, visual, and edible content. She's an Editor at Allrecipes and her debut cookbook Avocado Obsession was published in 2020. As a food writer, she has contributed to Cherry Bombe Magazine, Eaten Magazine, Life & Thyme Magazine. She's covered health & wellness for Well + Good, mindbodygreen, Eat This Not That, Clean Plates, and developed recipes for Simply Recipes, LIVEKINDLY, Wide Open Eats, Whole30, and more. Lauren Paige is a Scorpio with a passion for the sea, scary stories, folklore, 19th-century art & fruits de mer.