Oven Baked Potato Chips
If you think the idea of oven baked potato chips is an impossible dream, think again! This homemade version of potato chips turns out almost exactly like the store bought version. You know, those greasy, unhealthy but so tempting versions you’re snatching from the snack shelves? And I say almost because if there is anything different about these homemade oven baked potato chips, they are better!
And they were not that difficult to make, either. In fact, I think the most challenging part of it is slicing the potatoes. But even this is easy if you have decent knife skills or the right tools.
Which Potatoes are Best for Making Oven Baked Potato Chips?
When choosing potatoes for making your chips, go for something that is low in moisture. A mealy, starchy potato like Yukon Gold or Russet works best because they have a more dry texture. This yields a potato chip with good crunch.
One example of a potato you would not want to use is red potatoes. They are waxy and higher in moisture, so your chips will likely turn out soggy.
What’s the Best Way to Cut Potato Chips?
How you cut your potato chips depends on how you like them. If you like very crispy potato chips, then the thinner the better. For a more old fashioned kettle style chip that is more crunchy, you can slice them a little thicker.
For the thinnest slices, you may find that a good sharp knife will work best. However, decent knife skills are essential if you want to use a knife. You want to aim for slices that are around 1/8 of an inch or even thinner. Additionally you can use an adjustable mandolin, however these can be expensive and cumbersome to keep so many people might not own one. Plus they tend to be very sharp, making them more dangerous than convenient. You can also achieve very thin slices with a potato peeler, but sometimes they can turn out too thin and flimsy for a chip.
Many box graters have a slicing side that can work for slicing, but they can yield a chip that is too thick and often uneven. Plus the potato’s width has to match the size of these blades which doesn’t always work out. Finally you can use a crinkle cutter, but these are good only if you like thicker chips as the blades are often thick themselves.
I find that a sharp knife is the best option. Not only does it give you the most control, but you can practice your knife skills as you do it.
How Can I Flavour my Oven Baked Potato Chips?
If you don’t want to make just plain potato chips, you can certainly flavour them however you like. Imagination can take over when flavouring your chips. To make them more exciting, try these ideas:
- Sour Cream & Onion: When the chips come out of the oven and have cooled, toss together a mixture of buttermilk powder, onion powder and salt. Sprinkle this over the chips and toss well.
- Salt & Vinegar: When soaking the potato slices for 15-20 minutes, instead of using plain water use a mix of half water, half white vinegar. The potatoes will absorb the vinegar flavour. Salt as usual and you will have salt & vinegar chips!
- BBQ: Use a combination of brown sugar, smoked paprika, chili powder, onion powder, garlic powder and salt. Play with the proportions until you are happy with the flavour and you can enjoy BBQ potato chips.
What is the Shelf Life of Oven Baked Potato Chips?
You can store your potato chips in an airtight container in a cool, dry place for up to 1 week. They will stay crunchy and delicious!
If you’ve never tried making your own oven baked potato chips at home, then I hope this recipe will inspire you to do so. It is a much healthier alternative to store bought chips and you’ll probably make them time and again. And if you do try them, please don’t forget to rate the recipe and leave a comment about how they turned out for you!
If you liked this recipe then check out these other amazing homemade snacks!
This article contains affiliate links from which the creator earns a small commission at no additional cost to you. We appreciate your support!
Oven Baked Potato Chips
Equipment
- 1 Large bowl
- 1 Baking Sheet
- Potato Peeler optional
- Parchment Paper
- 1 Knife Mandolin or Crinkle Cutter
- Paper Towels Kitchen Towels
Ingredients
- 500 grams Russet potatoes about 2 medium
- Ice Water enough to cover
- 1 Tablespoon olive oil or oil of choice
- Salt optional
Instructions
- Wash and peel potatoes. If you want to leave the skins on, scrub them well if necessary.
- Using a mandolin, knife or crinkle cutter, slice potatoes very thinly. The thinner you slice them, the crispier your chips will turn out. You want to aim for slices that are ⅛ of an inch or even thinner.
- Place potato slices into a large bowl and rinse them under running cold water until the water runs clear. This will remove all the starch, resulting in crispy chips. Cover the potato slices with fresh cold water and add ice. Allow to soak for 15 minutes.
- Preheat oven to 425℉/218℃. Drain the potato slices very well and place on a kitchen towel to absorb as much water as possible. Now pat the slices with paper towel until they are as dry as possible.
- Return the potato slices to a clean, very dry bowl. Drizzle the olive oil over them and sprinkle with salt. Toss to coat well. Bake for 25-20 minutes, flipping the chips halfway through. They should look lightly golden brown and crispy. Keep a close eye on the chips as they continue to bake. Some of them will ready before others, so remove those ones and transfer to a bowl as the others continue to bake.
- Once all the chips have finished baking, serve right away or allow them to cool completely. You can store the chips in a cool, dry place in an airtight container for up to 1 week.