These homemade baked potato chips have all the crunch and saltiness of packaged potato chips but none of the darn crazy unpronounceable preservatives, unhealthy fats, and other unconscionable additives that store-bought potato chips tend to contain. And the taste is spectacular. Bet you can’t eat just one.–Renee Schettler
Baked Potato Chips
- Mandoline or hand-held slicer
- 2 medium russet potatoes
- 2 tablespoons very finely chopped rosemary leaves, (about 2 large sprigs)
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon flaky sea salt
- Preheat the oven to 350°F (180°C). Adjust the oven racks to the centermost positions. Line 2 baking sheets with parchment paper.
- Thinly slice the potatoes as evenly as possible using a mandoline or handheld slicer. You want the slices to be between 1/8 and 1/16 inch thick. Thoroughly rinse the potato slices under cold running water and pat them completely dry. (Rinsing the potato slices gets rid of any excess starch and makes the chips crisper.)
- In a large bowl, toss the potato slices with the rosemary, olive oil, and salt. Arrange the potato slices in a single layer on the prepared baking sheets, carefully spacing them so they don’t overlap.
- Bake the potato slices on the centermost oven racks, switching the baking sheets once, until the slices turn crisp and golden. This should take 30 to 45 minutes, depending on the exact thickness of your potato slices. You’ll need to keep a careful eye on the chips during the final minutes as they tend to go from not done yet to brown and crisp in seconds. The chips may not bake at the exact same rate, so transfer any chips that are ready to a serving bowl, and bake the ones that are not yet crisp for another couple minutes more. (Kindly note, for an evenly crisp potato chip, the entire slice has to brown; any area that is still lighter in color will be slightly soft when warm and became chewy when cooled.)
- The baked potato chips are best served straight from the oven but any leftovers can be stored in an airtight container for up to 5 days.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This baked potato chip recipe was quick and easy. The result was a crisp snack that the whole family enjoyed. I used a mandoline to cut the potatoes into 1 1/2-millimeter (0.05-inch) slices. I mixed the rosemary and EVOO before adding them to the rinsed and dried slices. After arranging the potatoes on the baking sheet, I sprinkled sea salt evenly over them instead of adding it to the rosemary and olive oil mixture). The potato chips baked for 30 to 34 minutes and were perfect—so much so that there are none left!
Crispy, salty, crunchy—for a healthy potato chip, these are fantastic! I had to stop myself from eating the whole bowlful! I sliced the potatoes using a mandoline and I don’t think you’d be able to slice them thin enough by hand. I started at 1/8 inch thick, but found that a little thick. I adjusted to slightly thicker than 1/16 inch—not paper thin, but almost. Be sure to rinse the potato slices; it really does make them crisper. The slices didn’t all fit on 1 sheet so I used 2 sheets and cooked them at the same time, rotating the sheets at 15 minutes. Cooking time was accurate with most chips done at 30 mins and a few taking an additional couple minutes. We ate them all because they were delicious. And it was burger night. This recipe serves 4 in healthful, appropriate servings…but I probably ate half the recipe. I thought they were crunchy yummy good!
These baked potato chips have a hearty crunch and an almost roasted potato flavor. My daughters and I had a good laugh while I was testing these. My oldest kept eating them and saying how good they were, and then a few bites later she announced, matter of factly, that they tasted nothing like “baked potatoes!” I suppose it’s all in the way you see it, as both of my daughters were expecting to eat chips that were flavored with butter and sour cream! While these didn’t taste like baked potatoes (lol), there was plenty seasoning that was a slight departure from a typical potato chip. Since fresh rosemary can be quite strong, I was happy to discover the rosemary did not overpower the potato flavor. The chips also had the perfect amount of salt, which is essential in a good potato chip. I used Maldon sea salt flakes, which worked very well and almost melted into the chips. I sliced my potatoes on an OXO handheld mandoline on the “1” setting, which was the thinnest slice and perfect for chips. The first chips were brown enough at 37 minutes, the last ones took an additional 5 to 8 minutes. It was a slow process and I did have to watch the chips pretty carefully to keep them from overbrowning. I had a full sheet pan of recipe ready chips, but I had a 1/2 sheet pan left over so I added 1/4 teaspoon garlic powder to this batch. The flavor and aroma of these chips was fantastic and complemented the original ingredients. I used garlic powder as opposed to fresh garlic because I felt the powder would distribute better among all the potatoes. I dried the chips well before seasoning them but while the first batch was in the oven, the remaining chips got slightly wet while waiting to go into the oven. I wound up putting them on the bottom rack while the first batch was finishing. There was no flavor or texture difference but this batch took a few extra minutes to brown. The chips didn’t last long, we ate them all in one sitting! They would be a nice side to a sandwich or a bowl of soup.
These turned out crisp and flavorful. I used my mandoline and sliced my russets 1/8 inch thick. After using 2 tablespoons olive oil, I realized it just wasn’t enough for all the slices. I used 2 more tablespoons and that was perfect. I then tossed the rosemary and salt in the oiled-up potatoes. I layered them on 2 parchment-lined baking sheets and popped them in a preheated 350°F oven. My baking time was more like 40 45 minutes, and as the slices browned, I removed and rearranged the remaining slices. Perfect to munch on alone but I dipped mine in 2 tablespoons ketchup mixed with 2 tablespoons Sriracha—perfect!
I was super excited to try this baked potato chips recipe because I am a big fan of chips! I would say that about half the chips met my expectations of the crisp, firm potato chip that resembles the fried brother of this baked variety. The seasoning was spot on and the flavor was not too overpowering and really balanced. Parchment paper is also such a good cooking friend. I cut my potatoes about 1/6 inch thick. I put the prepared potatoes in the oven for 30 minutes, hoping to eat them hot off the sheet, however only about half of the potatoes had the crisped consistency and browned visual appeal of being ready. I kept the rest in the oven for about 10 minutes more at which point half of the rest of the potatoes were ready to be consumed. The rest were still partially raw. I’m not sure if I didn’t dry the slices all the way or if I cut them a smidge too thick, but they didn’t work out 100% well. The others that turned out perfectly, though,were tasty to devour. They did not last during my party. Everyone loved them!
A mandoline made achieving even slices of potato an easy task. I sliced the potato a tad thinner than 1/8 inch. I made half a recipe, using only 1 russet potato, which weighed 12 1/8 ounces or 345 grams. After experimenting with cooking times and positions of the baking sheets, I came to what worked for me and my oven. I recommend that you start checking on your chips halfway through baking, at the 15 minute mark. At that point, turn the trays 180°. You can see how brown and crisp they are at that point. Check again, every 5 minutes, until they are done to your liking. The 2 of us ate all of the chips fresh out of the oven, so I have no idea how well they would store for future use. This makes for a nice snack. They were not at all greasy. I like the fact that I can have some warm crisp chips without frying them, and I like that I can control how many chips are there to tempt me. There are not a bunch of chips in the rest of the bag calling out to be eaten.