Love crispy potato chips? Follow our recipe and make a bunch of tasty homemade potato chips baked in the oven, so you don't feel guilty while eating them.
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Everybody loves potato chips, especially when it's freshly homemade! They are so perfectly crisp and delicious not to mention they are so much healthier than store-bought chips. When making your own chips, you can control the amount of oil and seasoning and you can also play with spices and choose the one you love the most.
If you love veggie chips don't skip our recipes for sweet potato chips and carrot chips both baked in the oven. Or for something a bit different try our ham mozzarella pizza rolls or crispy pesto twists.
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One of the best things is that you can make a bunch of chips, whenever you want. You just need a few POTATOES, some OLIVE OIL and your favourite SEASONING.
Once baked, these chips are ideal healthy nibble at home or picnic or a great side-dish served along juicy burger, steak or hot dogs. To make the perfect homemade chips just follow out instructions below.
Making homemade potato chips is so easy. First you will need to prepare potatoes by scrubbing them with a vegetable brush then rinse under the water and dry.
The trick to the perfect potato chips is to cut the potatoes as thinly and possible. This is the easiest and quickest done using a mandolin slicer - with this utensils you will get even slices. If you don't have mandolin slicer, you can do this on a wooden cutting board using a sharp kitchen knife. The result will be the same but you will need more time.
KEEP AN EYE ON THE CHIPS WHILE BAKING AS THEY BAKE FAST TOWARDS THE END. Remove the one baked and leave the rest to bake for another 1 - 2 minutes. Leave potato chips to cool on the tray for a few minutes then remove to the bowl.
Your homemade potato chips will look great served in these pretty white bowls made of durable porcelain.
Spice the chips with your favourite spice or mix of spices. Here are a few ideas:
Baked potato chips are best eaten right away, but you can store it in a container for 1-2 weeks.