Baked Potatoes Chips Recipe
Homemade baked potato chips offer an irresistible crunch and rich flavor that’s simple to achieve. These customizable chips are a healthier option to store-bought varieties, perfect for snacking or pairing with meals.
Ingredients and Preparation Essentials
Russet potatoes offer the starchy foundation needed for crispy chips, while olive oil contributes to a rich, golden finish. A blend of garlic powder, paprika, salt, and black pepper enhances each chip with savory depth and perfectly balanced flavors. Ideal for their high starch content, russets yield the crispiest texture, though Yukon Golds can be used for a slightly creamier bite. For the best results, use a mandolin to achieve uniform, thin slices that cook evenly; if using a knife, maintain consistent thickness to avoid undercooking or burning. Handle all slicing tools with care to ensure safety.
Step-by-Step Instructions for Perfect Baked Potato Chips
Prepping the Potatoes
Rinsing and soaking the potato slices removes excess starch, ensuring a crispy texture. Soak them for 15–30 minutes, then dry thoroughly with paper towels for the best results.
Seasoning the Potato Slices
Add olive oil and seasonings, mixing by hand to coat each slice evenly. This helps distribute flavor and prevents the chips from steaming rather than baking.
Baking for Optimal Crunch
Arrange slices in a single layer on the baking sheets to promote even cooking. Bake for 20–25 minutes, flipping halfway through for a consistent golden, crispy finish.
Recipe Tips
Achieving the Perfect Crispness
Adjust the baking time slightly if needed to reach the desired crispness. A convection setting, if available, can add extra crunch.
Preventing Overcrowding
Keep slices spaced out on the baking sheet to avoid steaming, which can make them soggy. If necessary, bake in batches.
Flavor Variations
Experiment with different seasonings like smoked paprika, chili powder, or rosemary for unique flavors. For a cheesy twist, add grated Parmesan.
What to Serve With This Recipe
Ideal Pairings
These chips pair well with dips like guacamole, garlic aioli, or sriracha mayo. They’re also a great side for burgers, sandwiches, or grilled meats.
Additional Snack Ideas
Incorporate baked chips into snack boards with fresh veggies, hummus, and cheese for a well-rounded party platter.
Frequently Asked Questions
Can I Use a Different Type of Potato?
Yukon Gold or red potatoes can be used, though the texture may be creamier and less crisp than russet potatoes.
How Do I Store Leftover Chips?
Store chips in an airtight container at room temperature. To restore crispness, reheat them briefly in the oven.
What’s the Best Way to Slice Potatoes Without a Mandolin?
A sharp knife can work; just aim for uniform slices to ensure even baking.
Customizing for Special Occasions
Adding Festive Flavors for Parties
For a gourmet touch, season with truffle salt, rosemary, or cayenne pepper. Serve in mini cones or jars for a fun presentation.
Creative Dipping Sauces for Entertaining
Pair with dips like roasted red pepper hummus, tzatziki, or classic French onion dip to enhance the flavor experience.
Try this simple and customizable recipe for a delicious, crunchy snack that’s easy to make. These baked chips are a versatile addition to family gatherings, parties, or casual snacks, offering a healthier alternative without sacrificing flavor.
Ingredients
2 russet potatoes
3 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Instructions
Preheat your oven to 425°F and line two baking trays with parchment paper.
Using a mandolin, slice the potatoes into thin rounds about 1/8-inch thick. If you don’t have a mandolin, carefully slice them with a sharp knife, though this will take more time and effort.
Rinse the potato slices under cold water until the water runs clear. Then, soak them in fresh water for 15-30 minutes to remove excess starch. Drain and dry the potatoes thoroughly with a paper towel, and make sure to dry the soaking bowl as well.
Return the dried potato slices to the bowl. Drizzle with olive oil, then add garlic powder, paprika, salt, and black pepper. Toss everything together with your hands, ensuring each slice is evenly coated with the seasoning.
Arrange the potato slices in a single layer on the prepared baking sheets, making sure they don’t overlap. Bake for 20-25 minutes, flipping them halfway through, until the chips are golden and crispy.
Baked Potatoes Chips Recipe
Ingredients
- 2 russet potatoes
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F and line two baking trays with parchment paper.
- Using a mandolin, slice the potatoes into thin rounds about 1/8-inch thick. If you don’t have a mandolin, carefully slice them with a sharp knife, though this will take more time and effort.
- Rinse the potato slices under cold water until the water runs clear. Then, soak them in fresh water for 15-30 minutes to remove excess starch. Drain and dry the potatoes thoroughly with a paper towel, and make sure to dry the soaking bowl as well.
- Return the dried potato slices to the bowl. Drizzle with olive oil, then add garlic powder, paprika, salt, and black pepper. Toss everything together with your hands, ensuring each slice is evenly coated with the seasoning.
- Arrange the potato slices in a single layer on the prepared baking sheets, making sure they don’t overlap. Bake for 20-25 minutes, flipping them halfway through, until the chips are golden and crispy.