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There is nothing like making baked potato chips from scratch for the perfect crispy snack The process is simple yet the results are so much fresher and more flavorful than anything from a bag They are a hit for movie nights and casual gatherings at our house and I always find myself reaching for just one more chip
When I first tried this recipe at home my family devoured the chips before they had even fully cooled Now it is the most requested snack and a much healthier alternative to store bought options
Ingredients
- Russet potatoes: These give you crisp texture and classic flavor Choose firm unblemished potatoes for the best results
- Olive oil: This helps the chips brown evenly and adds subtle richness Look for a good quality extra virgin variety
- Sea salt: Brings out the natural flavor of potatoes opt for a fine grind for best coverage
- Ground black pepper: Adds a little heat and savory finish Use freshly ground if possible
- Paprika or garlic powder: Optional but both add extra dimension and color Choose a fresh spice from a reputable brand
Step by Step Instructions
- Prep the Baking Sheet:
- Line a large baking sheet with parchment paper Make sure it fits your oven rack and lays flat for even baking
- Slice the Potatoes:
- Wash and dry potatoes Slice very thin about one eighth inch using a mandoline for precision Uniform slices ensure even crisping
- Season the Slices:
- Toss potato slices in a large bowl with olive oil salt pepper and any optional spices Mix until each slice looks glossy and evenly coated
- Arrange on Baking Sheet:
- Lay potato slices out in a single layer on the prepared tray None should overlap or they will steam instead of crisp
- Bake Until Golden and Crisp:
- Place tray in a preheated four hundred twenty five degree oven Bake for fifteen to twenty minutes Watch closely during final minutes Flip chips halfway so both sides crisp evenly
- Cool the Chips:
- Once the chips are done pull the tray out and let them cool for five minutes The chips finish crisping as they cool
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My favorite thing to add is smoked paprika for that little punch of flavor My dad once grabbed a batch fresh from the tray saying these were better than any chips from his childhood
Storage Tips
Homemade chips taste best the day they are baked but you can keep leftovers in an airtight container at room temperature for up to two days To keep them crispy leave the lid slightly ajar and avoid storing in the fridge Moisture makes them soft Warm them up in a low oven to regain some crunch
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Ingredient Substitutions
If you do not have russet potatoes Yukon gold also work and offer a slight buttery note For oil you can use avocado oil for a higher smoke point and clean taste Try smoked salt or chili powder in place of paprika for a fun twist
Serving Suggestions
Serve these chips alongside anything from homemade salsa and guacamole to a classic sour cream dip I also love crumbling them on top of soups for extra crunch They make the easiest crowd pleasing party snack
A Little Potato Chip History
Potato chips are believed to have originated in New York in the eighteen fifties from a happy kitchen accident Homemade versions are more wholesome and allow for so much flavor creativity With just a few tweaks your chips can taste completely unique
Frequently Asked Questions
- → Is it cool to use different potato types?
For sure! Red or Yukon Gold potatoes taste good, but russets are the best for crunchy chips because they've got more starch.
- → What helps me slice them evenly?
Use a mandoline slicer if you have one. If not, a sharp knife is fine. Shoot for slices around 1/8 inch thick.
- → Why aren't my chips crisping up?
If they’re too thick or touching each other, they get soggy. Keep slices thin and spread out for serious crunch.
- → Can I mix up the flavors?
Definitely! Toss them with your go-to spice blend or sprinkle on things like paprika or garlic powder with the oil.
- → Are baked chips better for you than fried?
Yeah, baking calls for way less oil, so you’ll cut down on fat and calories but still crunch away like a champ.