Homemade Potato Chip Recipe

Crispy potato chips are an all-time favorite snack and lunch side. "If you love eating potato chips and have a sudden craving at home, you may want to give these oven-baked chips a try," says chef and recipe developer Cindy Chou of Healthy Feels. With this recipe for easy-to-make chips at the ready, you'll have a tasty snack to enjoy without even having to prepare a fryer.

According to Chou, "I like eating them as a snack dipped in plain Greek yogurt, crème fraîche, or sour cream topped with flaky sea salt. [They] also go well with a sandwich, or better yet, inside a sandwich for an added crunch. You might also enjoy [them] with a burger or soup." 

With homemade potato chips, the flavor is all in your hands. Try out the exact recipe Chou lays out as a starting point, but once you're comfortable creating this classic snack at home, try out all sorts of original spice blends. You'll soon see the potato chip as much more than salty crunchy slivers. You'll enjoy them as an elevated snacking experience.

As you probably guessed, a potato is the main player here. While a classic Russet is the standard, Chou says Yukon Gold potatoes work as well. Either way, note that she advises, "Potatoes should be peeled and sliced right before baking to prevent them from changing color from oxidation."

So, gather together a potato (or a few for a bigger batch), some olive oil, salt, paprika, and sugar (which is optional), and then get right to work. Or, if you just can't wait to start trying out other seasoning, Chou says to consider garlic powder, garlic-infused oil, chili powder, freshly cracked black pepper, onion powder, Old Bay, flakey sea salt, or any other seasoning that catches your fancy.

First, arrange the oven racks so that both are in the top half of the oven and preheat the oven to 375 degrees Fahrenheit.

Ideally, use a mandolin to slice the potato into ⅛-inch thick pieces. Use the hand guard near the end to protect your fingers — there are far too many chefs with a bloody finger story related to a mandolin, and there's no need to join their ranks.

"If cutting with a knife, place the potato on the cutting board with the flattest side down," says Chou. "If you don't mind having a side cut, it's safer to cut a small sliver off of one side so that the potato has a flat surface to sit on while you thinly slice it. It helps to use the top edge of the knife as a visual guide for making straighter cuts."

Line two large baking sheets with baking mats or parchment paper, then brush a thin layer of olive oil over the covered baking sheets with a pastry brush. Then, arrange the potato slices in a single layer on the baking sheets so that none are touching.

Brush the top side of each of the potato slices with the remaining olive oil, then pop the trays in the oven. Bake the chips for ten to 15 minutes, until they're lightly golden and crispy, rotating the pans halfway through the baking. "Check often after ten minutes since they may brown at different rates due to oven hot spots," says Chou.

While the chips are baking in the oven, mix your seasoning by combining the salt, paprika, and the optional sugar. (Add whatever spices you have decided to try out here — it really is hard to go wrong, provided you stick with the savory, spicy, or salty variety and don't overdo it!)

Once the chips are done baking, get them out of the oven and off the hot sheets ASAP. If you are using baking mats or parchment paper, you can easily transfer the chips wholesale onto a cooling rack.

Season the chips while they're still hot, then set aside to cool. You can enjoy them however you'd like, and you can store fully cooled homemade potato chips in an airtight container for up to three to five days.