Oven Baked Potato Chips
No need to buy potato chips from the store ever again. These oven baked homemade potato chips are way healthier and tastier!
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.