These baked potato chips are homemade and healthy yet have all the crunch and saltiness and satisfaction of your fave packaged chips.
Baked Potato Chips
- Quick Glance
- Quick Glance
- 20 M
- 1 H
- Serves 4
Special Equipment: Mandoline or hand-held slicer
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.
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!