Baked Potato Chips

Baked potato chips are thin, crispy slices of potato that come straight from the oven instead of a deep fryer. They have the crunch of fried chips but use a fraction of the oil. The trick is slicing them thin and even, then arranging them in a single layer so they bake dry and golden.

Ingredients for Baked Potato Chips

Russet potatoes are starchy enough to crisp up without falling apart. Olive oil helps them brown and keeps them from sticking. Salt seasons them, and black pepper adds a small bite if you like it.

Why This Baked Potato Chips Works

Slicing potatoes thin is the foundation. Thin slices cook fast and evenly, and they have more surface area to turn golden and crispy. Thick slices stay soft inside no matter how long you bake them.

A light coat of oil helps the slices brown and crisp on the outside while the inside dries out. Too much oil makes them greasy; too little and they stick to the pan and steam instead of bake. A single layer matters because chips stacked or overlapping trap steam and stay soft.

High oven heat (400°F) dries out the chips quickly so they crisp before they can brown too dark. Turning them halfway through ensures even browning on both sides and stops one side from burning while the other stays pale.

Mistakes To Avoid

Slicing potatoes thick makes them take too long to crisp and leaves them soft and chewy in the middle. Even thin chips baked at a lower temperature end up pale and limp because they steam instead of bake.

Crowding the pan forces chips to overlap or stack, trapping moisture between them. They steam and turn soggy instead of crisping, no matter how long you bake them or how hot the oven is.

Skipping the pat-dry step leaves water on the potato slices that turns to steam in the oven. The chips soften and turn limp rather than crispy, even if everything else is done right.

Not turning the chips halfway through leaves one side golden and the other pale or burned. Turning them at the midway point ensures both sides brown evenly and crisp at the same time.

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Ingredients

• 2 large russet potatoes, unpeeled
• 2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the potatoes as thin as possible, about 1/16 inch thick, using a mandoline or sharp knife.
3. Place the slices in a colander and rinse under cold water to remove excess starch, then pat completely dry with paper towels.
4. Toss the dry slices with olive oil, salt, and black pepper in a large bowl until lightly coated.
5. Arrange the slices in a single layer on two large baking sheets without overlapping, using both sheets if needed.
6. Bake at 400°F (200°C) for 12 to 13 minutes, then turn each chip over with a thin spatula.
7. Bake for another 10 to 12 minutes until the chips are golden brown and crispy when you bend one and it snaps.
8. Transfer the chips to a paper towel-lined plate to cool and crisp up further as they cool.
9. Taste and add more salt or pepper if needed once they have cooled for a minute.