Homemade Oven-Baked Potato Chips
Real, crispy, delicious potato chips with no preservatives! A lot of people — kids especially — love potato chips, but the store-bought kind are pretty much junk food, loaded with preservatives, dyes, and harsh seasonings. It turns out this snack is easy to make at home from one natural ingredient you almost always have on hand: potatoes — and not a speck of "chemistry" in sight. Season them however you like, with a light hand, and you'll have crisp homemade chips in no time.
Cooking method
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Step 1:
Gather your ingredients. For this recipe we keep the seasoning minimal so the natural potato flavor really comes through. Beyond salt and black pepper, feel free to add sweet paprika or garlic powder, or sprinkle on some finely grated cheese — each one gives the chips a whole new flavor.
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Step 2:
Wash and peel the potatoes. Slice them very thin — no more than about 2 mm (1/16 inch) — so they crisp up like real store-bought chips: thin, crunchy, and slightly curled. Cutting them that thin with a knife is tough, so use a vegetable peeler or a mandoline.
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Step 3:
Lay the slices out on paper towels and let them blot up the excess moisture so the potatoes are nice and dry.
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Step 4:
Put the potato slices in a bowl and add the salt, black pepper, and vegetable oil. Toss gently so every slice is coated with oil and seasoning on both sides. Meanwhile, preheat the oven to 350°F (180°C).
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Step 5:
Line a baking sheet with parchment paper — don't skip this, or the slices will stick. Spread the slices out on the parchment, leaving a little space between them so they don't fuse together. Bake at about 350°F (180°C) for 10–15 minutes. Dial in the exact time and temperature for your own oven.
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Step 6:
The chips should be nicely browned and slightly curled. Adjust the baking time to your liking — longer for drier, crunchier chips, shorter for softer ones. Your homemade potato chips are ready. Carefully peel them off the parchment so they don't break, pile them into a bowl, and serve with ketchup, mayo, or any dipping sauce you like. Enjoy!
- Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
- Keep in mind that every oven is different, so your temperature and baking time may vary a little from what the recipe says.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
