Homemade Baked Potato Chips

Ingredients

• 2potatoes (russet, Yukon Gold or sweet potatoes)
• 15 ml (1 tablespoon), plus extra for greasing the pansvegetable oil, olive oil or avocado oil
• to tastesea salt or kosher salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Lightly grease two baking sheets with oil.

2. 2

   Slice the potatoes

   Use a mandolin or sharp knife to cut the potatoes into rounds about 3 mm (⅛ inch) thick.

3. 3

   Dry the slices

   Spread the potato slices on a clean tea towel or paper towels and pat them completely dry.

4. 4

   Season the potatoes

   Put the potatoes, oil and salt in a bowl or resealable bag, then toss until evenly coated.

5. 5

   Arrange on trays

   Lay the slices in a single layer on the prepared baking sheets, without overlapping them.

6. 6

   Bake until crisp

   Bake for 15 minutes, then turn each chip over and bake for another 5–10 minutes, until golden and crisp. Watch closely near the end: some chips may be ready sooner, so remove those and leave the rest to finish.

7. 7

   Cool before serving

   Leave the chips to cool for a few minutes before serving; they will crisp further as they cool.

What are baked potato chips?

Potato chips are a familiar American snack of thin, crisp potato slices. This oven-baked take keeps the classic potato, oil and salt combination but skips the deep fryer.

The simple method works best when the slices are evenly thin and thoroughly dried before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 112 calories, 2g protein, 19g carbs, 3g fat.

The potatoes provide most of the carbohydrates, while the oil contributes the fat; the potatoes provide a small amount of protein. Pair a serving with a protein-rich main and vegetables to make it part of a more balanced plate.

Choose your potatoes

Russet: these are named as an option and make a straightforward choice for thin, crisp slices.

Yukon Gold or sweet potato: either can be used in place of russet potatoes, though the slices may brown at different rates.

Get the slices dry

Dry slices: pat the rounds thoroughly with a clean tea towel or paper towels before adding the oil and salt. Removing surface moisture helps them bake rather than steam.

Even thickness: aim for rounds about 3 mm thick so the slices cook more consistently. A mandolin can help, but a sharp knife works too.

Give each chip space

Single layer: spread the slices across two greased baking sheets with no overlap. Crowded or overlapping slices are less likely to crisp evenly.

Light coating: toss the potatoes with the measured oil and salt until coated, rather than leaving oil pooled in the bowl.

Watch the final minutes

Bake at 200°C (400°F), turning the chips after 15 minutes and continuing for 5–10 minutes. The thinner or smaller slices may finish before the rest, so check them closely and take them out as they turn golden and crisp.

The chips continue to crisp as they cool, so allow a few minutes before serving.

Serving ideas

Serve the chips as a snack or alongside a sandwich or burger. A simple dip can be served on the side, though it is not part of the three-ingredient recipe.

For a balanced plate, pair a serving with a protein-rich main and vegetables.

Recipe notes & tips

• Use a mandolin carefully or slice with a sharp knife to keep the rounds as even as possible.
• Dry the potato slices completely before tossing them with oil.
• Grease both baking sheets lightly so the chips are easier to remove.
• Keep the slices in a single layer with space between them.
• Check early in the final 5–10 minutes and remove individual chips as they turn crisp.

Variations

• Try sweet potatoes: use them in place of the russet or Yukon Gold potatoes and check closely as they bake.
• Change the oil: use olive oil or avocado oil instead of vegetable oil.
• Choose your salt: season with sea salt or kosher salt to taste.
• Add a dip: serve the finished chips with a dip on the side.
• Mix potato varieties: use more than one of the suggested potato types, keeping the slices separate if they brown at different rates.

Common mistakes to avoid

• Uneven slices: cut the rounds to a consistent 3 mm thickness so they cook more evenly.
• Damp potatoes: pat the slices completely dry before adding oil to help them crisp.
• Overlapping slices: spread them across two sheets in a single layer.
• Too much oil: measure the tablespoon and toss until the slices are coated rather than greasy.
• Leaving them unattended: watch closely near the end and remove chips as they finish.

How to store

Let the chips cool completely, then store them in an airtight container at room temperature and eat within a day for the best crunch. If they soften, spread them on a baking sheet and warm briefly in a hot oven, watching closely.

Frequently asked questions