These Homemade Potato Chips are the crispiest, tastiest potato chips you will ever eat. Russet potatoes are sliced and then roasted in the oven with butter and salt. The perfect snack!
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My father, of German and Austrian descent, loves potatoes in every form. Years ago, he discovered in an old issue of Gourmet that he could easily make his own potato chips without having to fry them. (Cue clouds parting, sunlight shining through and choirs of angels singing hallelujah!)
These crispy thin potato slices are simply divine. I call them potato chips because they taste like the best potato chips you will ever have. But I suspect that because of their 1/8 inch thickness, you wouldn’t classify them as a chip.
In any case, they are really very good. And like anything really good, they probably shouldn’t be eaten more than once or twice a month.
The best potatoes for potato chips
We recommend red cabbage in this recipe because it’s high in starch and less waxy than other varieties. However, this recipe also works with other potatoes or even sweet potatoes. They just won’t be as crispy, but still tasty.
Here’s our little guide to buying and storing potatoes.
The best way to cut potatoes for chips
A mandolin is the best way to get the uniformly thin slices of potato that work best in this recipe. You can also use your food processor’s slicer function if you have a slicing disc that slices thin enough.
Although it’s a little more time-consuming, you can also slice the potatoes by hand using a sharp chef’s knife.
Other condiments for homemade potato chips
We offer the easiest way to make homemade potato chips, but there are so many other ways to flavor them. Here are some options.
- salt and vinegar
- parmesan and garlic powder
- truffle salt
- Tajin or your own mix of chilli powder, cumin and lime juice
- Furikake (the Japanese spice made from sesame seeds and seaweed)
- BBQ seasoning
- Chopped fresh rosemary
- Any other fresh or dried herbs
How to store homemade potato chips
It would be rare in our household to have leftover homemade potato chips. But if it does, it’s best to blot them with a paper towel to blot away excess oil. Store them in an airtight container in a cool, dry place. If you have one of those moisture-wicking silica packs (from your shoes or a seaweed pack), place them with the chips. The homemade chips will keep for about 7 days at room temperature.
More homemade potato recipes to try
- potato skins
- Oven Baked Sweet Potato Fries
- How to make crispy air fryer french fries
- Crunchy hash browns
- potato bread
From the editors of Simply Recipes
Potato chips from the oven
A mandolin is the best way to get the uniformly thin slices of potato that work well in this recipe.
ingredients
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4 reddish brown (or 6 Yukon Gold) Potatoes, peeled and sliced diagonally 1/8-inch thick
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4 tablespoons (1/4 Cup) buttermelted (can use extra virgin olive oil instead)
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kosher salt, taste
method
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Preheat the oven and prepare the baking sheet:
Preheat the oven to 260°C. Grease 2 large baking sheets with nonstick cooking spray. Make sure you’re using sturdy baking sheets or a shallow skillet that can handle high heat. A standard baking sheet can warp.
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Soak potato slices, then pat dry:
Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Then drain and pat the slices dry with paper towels.
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Place the slices on a baking sheet, then brush with butter:
Arrange the sliced potatoes in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.
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Lower temperature and bake:
Place in the oven and lower the temperature to 230°C (450°F). Bake until edges are golden brown, about 12 to 15 minutes depending on your oven.
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Sprinkle with salt and serve:
Remove from the oven and sprinkle with salt to serve.
| nutritional information (per serving) | |
|---|---|
| 430 | calories |
| 12g | Fat |
| 74g | carbohydrates |
| 9g | protein |
