Homemade Baked Potato Chips
Crispy homemade baked potato chips made with just three ingredients. No deep fryer needed and ready in 30 minutes. A healthier snack the whole family will love!
Servings: 4
Calories: 112kcal
Ingredients
- 2 potatoes (russet, Yukon gold, or sweet potatoes work great)
- 1 tablespoon vegetable oil, olive oil or avocado oil (plus extra for greasing the pans)
- sea salt or kosher salt, to taste
Instructions
- Preheat oven to 400°F. Lightly grease two baking sheets with oil.
- Using a mandolin or sharp knife, slice the potatoes into thin rounds, about 1/8 inch thick.
- Lay the sliced potatoes on a clean kitchen towel or paper towels and pat completely dry.
- Combine the potatoes, oil and salt in a bowl or resealable bag and toss to coat evenly.
- Arrange the chips in a single layer on the prepared baking sheets, making sure they don't overlap.
- Bake for 15 minutes, then flip each chip and continue baking for another 5 to 10 minutes until golden and crispy. Keep a close eye on them in the final minutes. Some chips may finish before others, so pull those early and let the rest continue cooking.
- Let cool for a few minutes before serving. They will continue to crisp up as they cool.
Notes
- Every oven runs a little differently, and the thickness of your slices will affect cook time. Watch them closely toward the end.
- Sweet potatoes may need a few extra minutes and won't get quite as crispy as white potatoes.
- For extra flavor, try garlic powder, onion powder, smoked paprika, or your favorite seasoning blend before baking.
- Best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. A few minutes back in a hot oven or air fryer will help restore the crunch.
Nutrition
Calories: 112kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 297mg | Potassium: 448mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 21mg | Calcium: 13mg | Iron: 1mg