Homemade Baked Potato Chips (Rustic + Crispy)
So simple and healthy, itās easy to make your own homemade baked potato chips that are rustic and crispy! And once you do, thereās no going back to the bag!
Once you go homemade ā there is no turning back!
Forget the bag, this homemade baked potato chips recipe bakes up perfectly crispy and delicious. Plus, they are so much healthier than packaged potato chips since you control the amount of oil and salt!
Since starting my clean eating habits, Iāve dramatically altered my system, and it knows when something is processed and not as close to nature as it should be. Itās amazing how our bodies adjust and I much prefer these new habits and feel terrific.
I can finally enjoy potato chips again, and I know youāre going to love this recipe too. Cheers to good health and good eating!
These crispy baked potato chips make a great side to these Spicy Black Bean Burgers, Quinoa + White Bean Veggie Burgers, or this Summer Vegetable Sandwich.
How To Make Crispy Baked Potato Chips
Itās easy to make homemade baked potato chips that are healthy with just a few simple steps.
- It starts with the right oven temperature. Iāve made oven baked potato chips with varying degrees, 375 ā 450 F., and find that 400 ā 425 is the sweet spot. Depending on where you live may affect what temperature you use. I would play around with both and see what works best for you.
- Prep the potatoes. Scrub the potatoes well and pat them dry with a paper or cloth towel.
- Thin is best when slicing. Thinly slice the the potatoes to about 1/16 of an inch. I wouldnāt slice them any larger than 1/8 inches. I used this mandoline (affiliate link) which made it a breeze and super easy, but if youāre good with a knife slice away.
- Toss with a little olive oil. You can oil the potatoes by tossing them together in a bowl or oil them right on the baking sheet with basting brush. No need to use a lot of oil, just enough to lightly coat each slice.
- Layer on baking sheet. When layering the potatoes, be sure they have space between them so the heat has plenty of room to get all around each chip.
- Bake to perfection. Bake for 10 minutes, carefully remove from the oven, and using tongs, flip each one and bake for 7 ā 8 minutes more. Be sure to keep an eye on them at the end as they will cook fast towards the end.
What Kind Of Seasoning Can I Use?
Just about any spice or herb you can think of will work, here are a few ideas:
- simple as salt & pepper
- paprika or old bay seasoning
- spiced up with some cayenne or chipotle powder
- maybe a little garlic salt or onion powder
- or any special blends you have
Maybe salt and rosemary will be my next batch!
How To Store Leftovers
Baked potato chips are best eaten right away, but can be stored in a covered container for 1 ā 2 weeks (just be sure to let them cool completely before storing).
Serving Suggestions
- Dip: Serve with this classic Vegan French Onion Dip.
- Burgers: Serve alongside Smoky Black Bean Burgers or Quinoa & White Bean Veggie Burgers.
- Sandwich: Serve with Grilled Hummus Salad with Sauteed Onions, Tomatoes & Arugula, Summer Vegetable Sandwich, or Spicy Carrot & Hummus Sandwich.
- Soup: Vegan Tomato Basil Soup, Hearty Vegan Lentil Soup or Vegetable Quinoa Soup.
More Easy Snack Recipes!
- Roasted Delicata Squash Fries
- Baked Sweet Potato Shoestring Fries
- Baked Sweet Potato Wedges
- Crispy Baked Kale Chips
If you try this baked potato chip recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.
PrintHOMEMADE BAKED POTATO CHIPS
So simple, healthy and easy to make, once you make your own crispy homemade baked potato chips, thereās no going back to the bag!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Snack
- Cuisine: Vegan
Ingredients
- 2 medium potatoes (I used gold)
- 2 tsp olive oil
- himalayan salt, to taste ā go easy as they can get too salty
Instructions
Preheat the oven to 400 F. Prep a baking sheet with parchment paper or silicone mat.
Prep potatoes: Using a sharp knife, food processor attachment or mandolin, thinly slice the potatoes to about 1/16 of an inch. Pat the potatoes dry to remove excess moisture. Toss potatoes with oil and salt in medium size bowl (or you can go to the next step and lightly coat each side with oil while on the cookie sheet using a silicon brush ā one less thing to wash this way, which was my way).
Roast: Place the potatoes in a single layer on the baking sheet, spread them out so they donāt tough each other. Place in the oven and bake for 10 minutes. Carefully remove from the oven, turn each chip and bake another 7 ā 9 minutes, keep an eye on them towards the end so they donāt overcook. Remove any that seem ready or about to burn completely. Once baked, remove from oven and let cool for 2 ā 5 min.
Serves 2 ā 4
Notes
The thicker you cut the potatoes, the longer it will take to cook. I recommend cutting them 1/16 for the best results. Any thicker and your results will vary.
Seasoning ideas:
- simple salt & pepper
- salt & rosemary
- salt & paprika
- salt & garlic powder or onion powder
- for spicy, cayanne or chipotle powder
- or any special blends you have
RECOMMENDED EQUIPMENT: I used theseĀ parchment liners and rimmed baking sheet. For slicing, this mandoline works great (affiliate links).
Updated: Rustic Baked Potato Chips originally published July 2012 and has been updated November 2019 with new photos and helpful tips. They are always delicious and a family favorite, enjoy!
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
Soak the potatoes in water and apple cider/balsamic vinegar first.
Cook and salt half way through and on serving.
★★★★★
Tbh I am only 16 I did this was amazing my parent love them my sibling love them I even show my teacher so everyone and the class can cook them they are so good and crunchy
★★★★★
So glad you all loved them, Jayden! Makes my day – thanks so much for sharing!
Do you peel the potatoes? It wasn’t mentioned in the recipe.
You can prepare them peeled or unpeeled. In this recipe, I left the peel on. Enjoy!
Tried these cut with a knife so would be better next time to get an actual slicer for even slices. Good recipe. Easy and quick.
★★★★★
I just made these and mustāve brushed on too much olive oil. About half of them are soggy; the āgoodā ones are really good, though.
These turned out great! I added seasoning salt and ranch dressing on the sideā¦ Thank you for posting !
★★★★★
Mine took a while to get crispy, and I think I cut some of them too thick. A really good recipe, though!!
★★★★★
These took no time at all to slice using my mandolin. I think mine might be thinner than yours, and you were not kidding on the “they cook up faster toward the end” of the baking time… burning the first batch! Second batch was burning on the edge, not done in the middle… Third batch also unsuccessful. I had my convection temp set at 415 degrees and only altered cook time for these batches.
Next time I will reduce heat to 400 degrees and pray for success!
Flavor was good, crunch amazing!
★★★★★
I’m not sure if I am the only person that does this but, *waits for everybody to eat the chips so I can have the crumbs*
★★★★★
Love this recipe, however soaking the thin slices in water gives a crispier finish. Also, I had the best of luck cooking on wire racks directly in oven to remove the flipping step!
★★★★