Crispy Delight: How to Make Homemade Baked Potato Chips

Baked potato chips.

If you’re craving something salty, crunchy, and satisfying, homemade potato chips are the perfect answer. They’re easy to make, taste better than store-bought, and let you control everything from the type of oil to the amount of salt and seasoning. Whether you're entertaining guests or just treating yourself, here's a foolproof guide to making golden, crispy potato chips right in your own kitchen.

Ingredients You'll Need

2–3 medium-sized potatoes (Yukon Gold or Russet work great)

Small amount of Olive oil or Vegetable oil (canola, peanut, or sunflower oil are best for frying)

Salt, to taste

Optional seasonings: paprika, garlic powder, vinegar powder, BBQ seasoning, etc.

Step-by-Step Instructions

1. Wash and Slice the Potatoes

Start by scrubbing your potatoes thoroughly. You can peel them if you like, but leaving the skin on adds extra texture and flavor.

Using a mandoline slicer (for uniform thinness) or a sharp knife, slice the potatoes thin—about 1/16 of an inch. Thin slices are key to that perfect crunch.

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Cuisinart food processor,

2. Soak the Slices

Soak for 30 min.

Place your slices in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch, which prevents the chips from sticking together and gives them that desirable crisp.

For extra-crispy results, change the water once or twice during the soak.

3. Dry the Potatoes Thoroughly

After soaking, drain the slices and pat them completely dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness and can cause dangerous splattering when frying.

4. Preheat the oven and toss sliced potatoes in a small amount of oil and salt.

Heat to 400 Degrees.

5. Bake in Batches

Cooking them in small batches

Lay your potatoes out evenly, making sure not to overcrowd the pan. I absolutely love using my Silpat Premium Non-Stick Silicone Baking Mat, for cooking. Nothing sticks to it. cook for 10–20 minutes, Flipping halfway through the cook until the chips are golden and crispy.

Silpats are amazing. 🥰 Use in place of parchment. ( They are reusable.)

6. Season Immediately

While the chips are still warm, sprinkle them with salt and your favorite seasonings. Timing is key—seasoning sticks best when the chips are fresh out of the oven.

7. Cool and Store

"Woooooo, chips!!"

Let the chips cool completely before storing. They’ll crisp up even more as they cool. Store in an airtight container for up to a week (if they last that long!).

Tips & Variations

Microwave Chips: For a super quick snack, microwave slices between parchment paper sheets for 5–7 minutes until crispy.

Flavor Ideas: Try ranch seasoning, chili lime, Parmesan and rosemary, or even a hint of cinnamon and sugar for a sweet-savory twist.

Final Thoughts

Homemade potato chips are simple, customizable, and way more satisfying than anything from a bag. Plus, once you master the basic method, you can get creative with flavors and potato varieties. Give it a try—you might never go back to store-bought!

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