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Oven Baked Potato Chips Recipe

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3.9 from 11 reviews

Crispy and flavorful oven-baked potato chips made with thinly sliced russet potatoes, seasoned with paprika, garlic powder, salt, and black pepper. These homemade chips are a healthier alternative to fried snacks, baked to perfection for a satisfying crunch.

Ingredients

Potatoes

  • 2 russet potatoes

Seasonings

  • 3 tablespoons olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Light colored pans are preferable for the best baking results as they prevent over-browning.
  2. Slice the Potatoes: Use a mandolin slicer to cut the potatoes into thin rounds, slightly thinner than ⅛-inch thickness. If you don’t have a mandolin, carefully slice them with a sharp knife, though this requires more time and precision.
  3. Rinse and Soak the Potato Slices: Rinse the potato slices under cold water until the water runs clear, using your hands to separate and agitate the slices to remove excess surface starch—this ensures maximum crispiness. Then soak the slices in water for 15 to 30 minutes.
  4. Dry the Potatoes Thoroughly: Drain the soaked potatoes and dry them completely with a clean kitchen towel. Make sure to dry the bowl used for soaking as well to avoid any residual moisture.
  5. Toss with Oil and Seasonings: Return the dried potato slices to the bowl. Add olive oil, paprika, garlic powder, salt, and black pepper. Toss everything with your hands until the slices are evenly coated with the seasoning mixture.
  6. Arrange and Bake: Spread the seasoned potato slices in a single layer on the prepared baking sheets, ensuring they do not overlap or touch each other. Bake in the preheated oven for 20 to 25 minutes, flipping the chips halfway through baking to ensure even crispness.
  7. Cool and Serve: Once baked to a crispy golden brown, remove the chips from the oven and let them cool slightly before serving to enjoy maximum crunch.

Notes

  • Using a mandolin slicer helps achieve uniformly thin slices, which crisp up better in the oven.
  • Soaking the potato slices removes excess starch and is critical for crispy chips.
  • Make sure to dry the slices completely before baking to prevent sogginess.
  • Place slices in a single layer without overlapping to ensure even cooking.
  • Flip the chips halfway through baking for consistent crispness on both sides.
  • Store leftover chips in an airtight container to maintain freshness but consume within a day for best texture.

Find it online: https://flavorspath.com/oven-baked-potato-chips-recipe/