Baked Homemade Potato Chips

Thinly-sliced potatoes, seasoned however you’d like, are baked until tender and crispy. It doesn’t get much easier than these baked homemade potato chips.

Real talk: I’m sitting here, catching up on Grey’s Anatomy- the show I hate that I love- and trying to figure out how to accurately describe these chips to you.

I feel like I say this a lot, but I was skeptical that baked homemade potato chips could even come close to measuring up to the real thing. Because, if we’re being honest, real potato chips are really.freaking.good. The unmistakable crunch, the generous coating of addictive flavors. You want some now, right? Because they’re that good.

I don’t buy real potato chips, mostly because of that eat-the-whole-bag habit I have. It’s just safer to maintain distance. I do, however, keep potatoes around. I bake with them pretty frequently (Exhibit A. And B. And C. And D. And E.).

Sidenote: I seriously didn’t realize how many potato recipes I have until I just included them all here.

The biggest reason I decided to go ahead and try making my own baked chips is that I knew it couldn’t go wrong. Sure, I knew they might not measure up to store bought, but they’re potatoes; they’d still be edible.

I’d be lying if I said these are just like the real thing. Clearly, they aren’t going to trick you into believing you’ve just opened a bag of Lay’s. But they are awesome, plus they’re healthier and cheaper, too. The best part is the endless array of flavor possibilities; you can sprinkle these with any seasonings or spices you have around. My next plan is to make a batch brushed with vinegar and sprinkled with sea salt.

I’ll keep you posted.

Homemade Baked Potato Chips

Ingredients

2 large baking potatoes, washed
olive oil, vegetable oil, or cooking spray
seasonings of choice salt, pepper, garlic powder, Parmesan cheese, onion powder, etc.

Instructions

Preheat oven to 400 degrees. Slice potatoes thinly into 1/8-inch rounds. You could use a mandoline slicer if you have one, but I just use a really sharp knife (this one is my favorite). Soak potato slices for five minutes in a bowl of ice water, and then dry them thoroughly with paper towels.

Brush a large baking sheet with oil, or coat it with cooking spray. Spread your potatoes in a single layer on the sheet. Sprinkle the slices with whatever spices or seasonings you’d like; I love salt and pepper or salt and garlic powder. Bake potatoes for 24-28 minutes, or until golden, flipping slices halfway through.

These are best served warm, maybe with Homemade Buttermilk Ranch Dressing or Mississippi Comeback Sauce?

Love healthier and homemade? Try baked onion rings or homemade tortilla chips.

(this post contains affiliate links; to learn more, read my disclosure policy)