Parmesan and Pepper Baked Potato Chips

Ingredients

• 2 large (about 454 g)russet potatoes, sliced about 3 mm thick
• 30 mlolive oil
• to tastesalt and black pepper
• about 25 ggrated Parmesan cheese
• 80 mlmayonnaise
• juice of 1lemon
• zest of 1lemon
• 1 clovegarlic, grated
• as needednon-stick cooking spray

Instructions

1. 1

   Prepare the trays

   Heat the oven to 200°C. Set a wire rack on a baking tray, cover the rack with foil and coat it with non-stick cooking spray. Prepare a second tray and rack if you have them; otherwise, cook the chips in batches.

2. 2

   Season the potatoes

   Arrange the potato slices on the foil. Drizzle with olive oil and season with salt and pepper.

3. 3

   Bake until crisp

   Bake for about 25–30 minutes, rotating the trays halfway through if using more than one. Check the smaller slices with about 5 minutes remaining so they do not burn.

4. 4

   Mix the dip

   While the potatoes bake, stir together the mayonnaise, lemon juice, lemon zest, grated garlic, salt and pepper. Set the lemon mayonnaise aside.

5. 5

   Finish and serve

   Take the chips out of the oven and sprinkle them with Parmesan. Add more Parmesan if you like, then serve on a platter with the lemon mayonnaise on the side.

What are Parmesan and pepper baked potato chips?

Potato chips are thin slices of potato cooked until browned and crisp; this version bakes them on a raised rack rather than frying them. The combination of pepper and Parmesan gives the potatoes a savoury finish, with lemon mayonnaise alongside for dipping.

Baked potato chips are a familiar home-cooking take on a widely loved potato snack. Here, thin slices and airflow beneath the rack help the edges cook, while the dip adds a creamy, bright contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 8g protein, 24g carbs, 22g fat.

The potatoes provide most of the carbohydrates, while olive oil and mayonnaise contribute much of the fat; Parmesan adds some protein and fat. Serve a modest portion with vegetables and a protein-rich main to make the plate more balanced.

Choosing and slicing the potatoes

Russet potatoes: their starchy flesh is well suited to a crisp-edged baked chip. Keep the slices close to 3 mm thick so they cook at a similar pace.

Even slices: aim for consistent thickness, especially if cutting by hand. Thinner pieces may brown sooner, so keep an eye on the tray towards the end.

Why the rack matters

Raised rack: elevating the slices lets hot air reach more of their surface, helping them dry and brown. Foil on the rack catches drips, while the cooking spray helps prevent sticking.

Room to breathe: arrange the slices without piling them up. If they are crowded, bake in batches rather than squeezing them onto one tray.

Getting the bake right

Oven heat: at 200°C, the chips bake for about 25–30 minutes. Rotate the trays halfway through if using two, as this helps them cook more evenly.

Doneness: check smaller slices with about 5 minutes left, since they can brown faster. Take the chips out when they are crisp and golden at the edges, before any pieces burn.

Parmesan and lemon mayonnaise

Parmesan: sprinkle it over the chips after baking, as directed, so it stays distinct rather than disappearing into the tray. Add extra at the table if desired.

Lemon dip: stirring the juice, zest and garlic into mayonnaise makes a quick, tangy accompaniment. Season it to taste and serve it on the side.

Serving ideas

Serve the chips straight from the oven while their edges are at their crispest, with the dip in a small bowl. They work as a snack or alongside a simple meal.

For a fuller plate, pair them with a green salad or vegetables and a source of protein. Keep the dip on the side so each person can choose how much to use.

Recipe notes & tips

• Slice the potatoes as evenly as possible so they finish baking at about the same time.
• Use a second rack and tray if available, or bake in batches to avoid crowding.
• Rotate the trays halfway through baking when cooking more than one at a time.
• Check the smaller slices before the end of the baking time to catch any that brown early.
• Grate the garlic finely so it blends smoothly into the mayonnaise.
• Serve the chips soon after baking for the best crisp texture.

Variations

• Extra pepper: add a little more black pepper to the potato slices before baking.
• Herb finish: scatter chopped parsley over the Parmesan-coated chips just before serving.
• More lemon: add a little extra lemon zest to the dip for a brighter flavour.
• Spicy dip: stir a pinch of chilli flakes into the lemon mayonnaise.
• Cheesier topping: add extra grated Parmesan after baking, to taste.

Common mistakes to avoid

• Uneven slices: pieces cook at different rates; aim for a consistent thickness of about 3 mm.
• Crowded tray: overlapping slices can soften instead of crisping; use two trays or cook in batches.
• Skipping the rack: direct contact with the tray reduces airflow; use the foil-covered wire rack as directed.
• Ignoring small slices: they can burn before larger ones are ready; check them with about 5 minutes left.
• Overbaking: dark, very thin edges can turn bitter; remove browned chips as they finish.
• Adding Parmesan too early: it can overcook during the bake; sprinkle it on after the potatoes come out.

How to store

Store leftover chips and lemon mayonnaise separately in airtight containers in the fridge for up to 3 days. Reheat the chips on a rack in a 200°C oven until warmed and crisp; the dip is best served cold.

Frequently asked questions