After making this recipe for homemade Baked Potato Chips, you’ll never buy a bag of Lay’s again.
Although not everyone is a fan of history, the origin of the potato chip is a good story. Apparently, back in the mid-1800s in Saratoga, New York, a chef accidentally invented potato chips when a customer (often believed to be Cornelius Vanderbilt) complained that his French fries were too thick and sent them back. The chef, George Crum, did not appreciate this criticism and obnoxiously sliced the potatoes as thin as possible and fried them. The customer absolutely loved them, and so did pretty much everyone else in the world.
This recipe is all that, and a bag of chips (sorry, I HAD to!) because they’re the complete opposite, not your regular bag of chips. Classic Potato Chips, like Crum’s, are normally fried, which gives our Baked Potato Chips a leg up calorie-wise. Plus, making your own chips is so gourmet. You may put chips out at a BBQ, but Baked Potato Chips are a nicer, dare I say chic, side dish. They’re light and airy, not greasy, and you can add a hint of garlic powder or paprika for a pungent kick. For even more flavor, take note of the seasonings used for these addicting Truffle Fries or spicy Cajun Fries.
Are Baked Potato Chips Healthy?
Baked Potato Chips are healthy—for potato chips. Baking the sliced potatoes, instead of frying, cuts the fat content in half! While I wouldn’t eat Baked Potato Chips every day, they’re great as an occasional snack and certainly better for you than ultra-processed store-bought snacks.
Even better, these chips check almost all boxes for special diets and dietary restrictions. So make a huge batch to please the vegan, vegetarian, gluten-free and nut-free friends!
How to Make Perfectly Crispy Baked Potato Chips
We’ve established where potato chips were “invented” and how delicious they are, but here are a few tips to guarantee your Baked Potato Chips come out crisp.
Cut your potato slices nice and thin. Use a mandoline if you have one to make them uniform.
After slicing, pat the slices dry before cooking. If they’re wet when going into the oven, they’ll steam and become soft.
If you have the time, soak the slices in ice water to remove some of their starchiness. Again, be sure to dry them before going into the oven.
Refrain from crowding the pan; overlapping can also cause them to steam.
Bake on high heat and flip halfway through.
INGREDIENTS
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Optional: 1/4 teaspoon paprika or garlic powder for added flavor
INSTRUCTIONS
Preheat
Prepare oven and baking sheet.
Slice
Cut potatoes into thin, even slices.
Season
Toss slices with oil and spices.
Arrange
Place slices on baking sheet.
Bake
Cook until golden and flip halfway.
Cool
Let chips crisp up after baking.
Devour!
FAQs & Tips
Allow your Baked Potato Chips to cool completely before storing them in an air-tight container. They will stay good for a week.
While russet is the best, you can use another starchy potato like Yukon gold or Idaho.
Yes! You can totally make potato chips in the air fryer but with a few changes. You will need cooking spray or grapeseed oil, and cook them for 10 – 15 minutes. Check out our recipe for Air Fryer Potato Chips.
Serving Suggestions
Baked Potato Chips, just like many other chips, pair well with dips! My favorite is this easy Greek Yogurt French Onion Dip. With no additives, much less sodium, and a healthy amount of protein, it is way healthier than store-bought dips. To keep things vegan-friendly, I also like this Vegan Spinach Dip. Ok, snacks or a light app are covered. Let’s talk about lunch and dinner.
I love this healthy, kid-friendly Grilled Chicken with Sour Cream and Onion Marinade. It goes perfectly with a side of Baked Potato Chips. You can also serve them instead of French fries with a classic burger or a not-so-classic but ridiculously delicious Hawaiian Pizza Burger.
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Optional: 1/4 teaspoon paprika or garlic powder for added flavor
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Wash and dry the potatoes. Slice them thinly, about 1/8 inch thick, using a mandoline slicer for uniformity.
- In a bowl, toss the potato slices with olive oil, salt, and pepper until evenly coated. Add optional spices if desired.
- Arrange the potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy. Halfway through, flip the chips for even baking.
- Remove the chips from the oven and let them cool on the baking sheet for 5 minutes; they will continue to crisp up.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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