Make Baked Potato Chips

Baked potato chips are a healthier option than traditional fried potato chips. They contain less fat and calories, and are easier to prepare. Make these homemade treats the same day you plan to eat them for peak flavor and crunch.

Steps

Making Baked Potato Chips

1. Preheat your oven. Slow-cooked chips cook evenly and crisp up well. Set your oven to 325 degrees Fahrenheit, or 160 degrees Celsius. Move the racks to the middle position.
2. Prep the potatoes. Scrub the potatoes under running water to remove dirt, and cut off any green areas. You can leave the flavorful skin on, or peel it if you prefer a uniform appearance.
   • Russets and Yukon Gold are two good options for this recipe. Avoid waxy or boiling varieties, since these tend to fall apart or cook unevenly.
3. Cut into thin, even slices. Uneven slices are much more difficult to cook, since the thin slices will burn before the thick ones are ready. Use-a-Mandoline set to ⅛ inch (3 mm), or a slicing disc attachment on a food processor. If you don't have either of these, Sharpen-a-Kitchen-Knife as much as possible and cut by hand.
   • Keep the mandoline surface wet to keep the starch from sticking to the surface.
   • Use a corrugated knife or mandoline blade if you prefer wavy chips.
   • This size makes a thick-cut, crunchy chip, similar to store-bought kettle-cooked chips. You can cut the slices thinner with mandoline, but thin slices burn more easily.
4. Parboil to reduce starch (optional). Starch molecules are essentially long chains of sugar, and just like sugar, they caramelize and turn brown when heated. If you prefer a light-colored potato chip with no burnt flavors, parboil the slices first to get rid of some starch:
   • For every two large or three medium potatoes, combine 2 quarts (2 liters) water and 2 tbsp (30 mL) white vinegar in a large pot. The vinegar stops the potatoes falling apart.
   • Bring to a boil.
   • Add potato slices and cook for exactly three minutes. Cook for one or two minutes instead if slices are thinner than ⅛ inch (3 mm).
   • Drain potatoes and transfer to a baking sheet lined with paper towels.
   • Pat dry, then leave on paper towels for five minutes to finish drying. Move slices occasionally for even drying.
5. Grease the baking sheets and potato slices. Grease heavy-gauge baking sheets or roasting pans with a light layer of olive oil, butter, or cooking spray.
   • Thin, lightweight baking sheets may warp in the oven or burn the chips. If these are your only option, let the sheets warm in the oven as it preheats, and cover the entire surface with chips.
6. Add the potato slices in a single layer. Brush or spray on a little bit more oil or butter over the slices, or just flip them over once on the greased pan.
7. Sprinkle with salt and spices to taste. for additional flavor ideas.
8. Bake for 15–30 minutes. Check on the chips frequently, since the cooking time can be unpredictable due to differences in potato variety. Rotate the pan halfway through for even cooking. Remove chips as soon as they are completely dry and the edges are starting to turn golden brown. You can leave them to brown a little more if you prefer them that way.
   • If some slices brown more quickly than others, remove them with tongs and continue baking the rest.
   • This cooking time is for ⅛" (3mm) slices. Thicker slices may take much longer to cook.
9. Let cool on paper towels. Transfer your homemade baked potato chips onto paper towels to absorb the excess grease. Leave them uncovered to finish crisping as they cool.
10. Eat within a couple days. Homemade potato chips will turn soft sooner than store-bought chips. Keep leftovers in airtight containers in a dry, cool location.

Flavors and Variations

1. Add dry seasonings. You can add just about any seasoning mix or dried spices to your potato chips, before or after cooking. Try paprika, pepper, garlic salt, or barbecue spice mix. Mix a Make-Cajun-Spice-Blend or invent your own blend if you're feeling creative.
2. Bake the chips with herb-infused oil. Rosemary or thyme are excellent flavors to pair with potato chips, but a pile of dried leaves is not too appetizing. You can buy them in powder form, or Infuse-Olive-Oil instead. Toss the potato chips in the olive oil before cooking for an extra-crisp, extra-flavorful result.
   • Also try dill, oregano, or chives.
3. Add strong flavors to no-salt recipes. Toss the slices from two large potatoes in 1 teaspoon (5 mL) of lime juice, a pinch of cayenne, a pinch of chili powder, and pepper to taste. These strong flavors pack plenty of kick and no sodium.
4. Bake sweet potato chips. These take more time and effort to cook, but the basic process is the same. For best results, line the pan with foil and coat the foil and both sides of the chips with oil. Cook at 325ºF (160ºC) for about 40 minutes or until they start browning, flipping every five minutes.
   • You can add sugar or cinnamon instead of salt to make sweet potato dessert chips.

Tips

• Try this method with other root vegetables such as carrots, turnips, parsnips or beets.

Things You'll Need

• 2 to 4 large baking potatoes
• Knife, mandoline, food processor with slicer attachment, or salad slicer
• Paper towels
• Cooking spray, olive oil, or butter
• Pastry brush (optional)
• 2 large baking sheets
• Salt to taste
• Tongs

Related Articles

• Make a Potato Chip Sandwich
• Make Your Own Crunchy Potato Chips
• Kettle Cook Potato Chips
• Arrange Chips and Dip for a Party
• Fry Chips
• Cook a Sweet Potato in the Microwave

Sources and Citations

See also

• Make Potato Chips
• Make Your Own Crunchy Potato Chips
• Close a Bag of Chips by Folding It

What links here

• Fry Chips
• Kettle Cook Potato Chips