Homemade potato chips are easy to make and flavor just the way you like them. No mess from frying, these chips are baked until crispy and perfect for dips.
Homemade Potato Chips
I don’t usually consider myself a finicky eater. You know me and you know that I’ll try anything once. I’ve tasted escargot, beets (not my fave) and I’ve made a whipped Greek yogurt mousse to top a crepe that I flambéed to perfection. I don’t care for lima beans, canned peas, frozen peas and I wouldn’t be sad if I never saw tripe again. I’m also not a big fan of store bought potato chips. I prefer homemade potato chips that are seasoned to my liking.
Now that I think about it, I’m a little like Goldilocks when it comes to potato chips. Some brands are too thin, others are too greasy. Some are overly seasoned while others give me a stomach ache. I don’t need fancy flavors, just a crispy potato chip. I’ll eat store bought chips if I’m in the mood, but I prefer homemade potato chips. With salt and sometimes rosemary. 🙂
I really dislike a greasy mess on my stove and my counter. I have the little three-sided barrier that should shield most of my kitchen from grease splatters but it still gets all over everything. I’m happy to report that I found a way to have crispy chips, baked in the oven. These are perfect for dipping and also to adding to a sandwich or burger for a nice crunch. Today I’m dipping these into some guacamole for a snack. 🙂 Care to join me?
- 4 large potatoes or enough potatoes to slice and fill two baking sheets
- olive oil, I like to use Star Fine Foods garlic olive oil
- optional: chopped fresh herbs
- Preheat oven to 400 degrees F.
- Slice potatoes approximately ⅛ of an inch thick. I don't recommend slicing them much thinner.
- Place potato slices in a large bowl and drizzle with olive oil, then sprinkle on salt and pepper.
- Toss together until slices are well coated.
- Brush olive oil on two baking sheets with an edge on them. You will need an edge on the cookie sheets to retain the excess oil while the chips bake.
- Lay slices in a single layer on baking sheets, lightly seasoning with additional salt and pepper if you like.
- Place cookie sheets in the oven. Rotate them during the baking process every ten minutes or so.
- Bake for approximately 30-35 minutes or until chips are a light golden brown all the way through.
- See recipe notes for tips.
Chips will brown all the way through even though they aren't going to be flipped.
Potato slices that are not baked until crispy may stick to the pan and break when you try to remove them.
After chips are finished baking you may need to nudge them off the baking sheet using a thin spatula.
I have never had a problem with my chips refusing to budge from the pan after baking until just crispy.
I hope you enjoy our tried and true recipe for homemade potato chips! 🙂