Homemade Oven Potato Chips

Ingredients

• 4 mediumFlorida fingerling potatoes, unpeeled and mixed colours
• 15 ml (1 tablespoon)olive oil
• to tastesea salt and freshly ground black pepper
• to tastegarlic
• to tastefresh herbs
• to tastedried spice mix of your choice, such as Greek, Cajun or BBQ

Instructions

1. 1

   Preheat the oven

   Heat the oven to 218°C (425°F).

2. 2

   Slice the potatoes

   Rinse and dry the potatoes, then use a mandoline to slice them as thinly as possible.

3. 3

   Rinse and dry

   Rinse the slices several times in warm water. Squeeze them gently, then dry them completely.

4. 4

   Coat with oil

   Put the potato slices in a large bowl and toss with the olive oil until evenly coated.

5. 5

   Arrange on a tray

   Lightly grease a baking tray and lay the slices out in a single layer.

6. 6

   Bake until crisp

   Bake for 15–20 minutes, or until the slices are golden brown and crisp.

7. 7

   Season the chips

   Leave the chips to cool for a few minutes, then transfer them with a thin spatula to a large bowl. Toss with salt, pepper and any seasonings you like.

What are oven potato chips?

Potato chips are thin slices of potato cooked until crisp; this version bakes them in the oven rather than frying them. The dish draws on the familiar tradition of crisp potato snacks, while using colourful fingerling potatoes for a simple homemade take.

A thin, even slice and thorough drying are what help this version crisp up. A little olive oil coats the slices, and the seasonings go on after baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 2g protein, 24g carbs, 4g fat.

Most of the carbohydrates come from the potatoes, while the olive oil supplies most of the fat; the chips provide only a modest amount of protein. Serve a portion alongside vegetables and a protein-rich dish to make a more balanced meal.

Choosing and slicing the potatoes

Fingerlings: their small, varied shapes and mixed colours make an appealing tray of chips, and the recipe leaves the skins on. Rinse them well before slicing.

Even slices: use a mandoline to make the potatoes as thin as possible. Keep your fingers clear of the blade and use the guard if your mandoline has one.

Why rinse and dry the slices

Rinsing: several changes of warm water help wash surface starch from the slices. Gently squeeze them rather than crushing or bending them.

Drying: remove as much water as possible before adding oil. Wet slices are more likely to soften than turn crisp in the oven.

Getting an even bake

Single layer: spread the slices across the lightly greased tray without overlapping them. If they are crowded, the chips may not brown evenly.

Doneness: begin checking at 15 minutes and bake for up to 20 minutes, as directed. Look for golden-brown colour and a crisp feel; thinner pieces may finish sooner than thicker ones.

Seasoning after baking

Salt and pepper: toss the chips while they are still warm so the seasoning can cling to the surface. Add them to taste, since the recipe gives no fixed quantities.

Garlic and herbs: use fresh herbs and garlic to taste, or choose a dried mix such as Greek, Cajun or BBQ. The recipe leaves the seasoning combination up to you.

Serving ideas

Serve the chips soon after baking for their best crunch, either as a snack or alongside a meal. They go well with a sandwich, a salad or a simple dip.

For a more rounded plate, pair them with a protein-rich main and vegetables. Keep any dip on the side so you can add as much as you want.

Recipe notes & tips

• Dry the potato slices thoroughly before tossing them with oil.
• Use a mandoline for thin, even slices and handle its blade carefully.
• Arrange the slices in a single layer so they bake rather than steam.
• Check the chips from 15 minutes onwards, as slice thickness can affect baking time.
• Add salt and other seasonings after baking, as the recipe directs.

Variations

• Greek-style: toss the baked chips with a Greek dried spice mix.
• Cajun: use a Cajun dried spice mix for a spiced finish.
• BBQ: season the warm chips with a BBQ dried spice mix.
• Fresh herbs: toss through chopped fresh herbs after baking.
• Garlic: add garlic to taste when tossing the hot chips with their seasonings.

Common mistakes to avoid

• Uneven slicing: use a mandoline so the pieces cook at a similar rate.
• Damp potatoes: dry the slices completely after rinsing to help them crisp.
• Too much overlap: spread the slices in a single layer on the tray.
• Overbaking: check from 15 minutes and remove chips once golden and crisp.
• Seasoning too early: add the salt, pepper and chosen seasonings after baking.

How to store

For the best texture, eat the chips soon after baking. Store any leftovers in an airtight container at room temperature and re-crisp them briefly in the oven; they may soften during storage.

Frequently asked questions