Oven Baked Potato Chips Recipe
Are my kids the only ones who feel shorted because they don’t have a bag of chips in their lunch? They stopped complaining about it years ago, but that doesn’t mean they don’t wish they had chips to bring to school. So, we tried homemade potato chips for and guess what; they are hard to make!! I’m not going to lie. But once you get the hang of it, you’ll be a pro in no time!
My first attempt at potato chips got pretty “well done”. And the second batch, and the third batch. I was just about to give up, when the fourth batch was ‘acceptable’.
According to Erica (as she’s painting a box for her dad’s birthday), “It has a good flavor, but it would be better a little crunchier.”
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The basic oven baked potato chips recipe:
- Slice potatoes thinly
- Place sliced potatoes on cookie sheet.
- Drizzle with olive oil or spray with cooking spray.
- Salt the potatoes if desired.
- Bake in hot oven (425) for 8-12 minutes or until crispy.
The tips and lessons I learned:
- Watch CLOSELY. These go from under done to over done in a matter of seconds!
- Blot the potatoes dry before baking. They are pretty wet when they are first cut.
- A hotter oven and shorter cooking time works best. Even up to 500 degrees for 7-8 minutes worked well for me.
- While thin potato slices are ideal, you don’t want them too thin or they get crispy and charred too easily.
Have you tried homemade oven baked chips? How did they work out for you?
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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I like trying to do this with sweet potatoes (which seem to be less moist than russets to begin with) – but I’ve don’t even try to get them as thin and crispy as regular chips. But we love then anyway.
I have done sweet potato and parsnips sliced really thin and then drizzled with EVOO and sea salt. I like them much better then my kids do, but they did eat them.
I do this with a mix of sweet potatoes and regular potatoes. I slice them (and hopefully not my fingers!) with a mandoline so they’re hopefully the same thickness. Then, I put them in a bowl and mix them with olive oil, sea salt and paprika. I’ve started spraying cooking spray on aluminum foil to keep the clean up easier and I usually cook them at 400 for 10-15 minutes (flipping them once if needed). I hear you about watching them go from undercooked to done in a matter of seconds!
I actually haven’t done vegetable chips, though I have done veggie fries and fruit chips. One tip that I’ve heard is to preheat your baking pan so that it is really hot when you add your vegetables, that way they instantly sizzle and start cooking. I haven’t tried it yet, but supposedly it makes your vegetables crisper.
My mom used to make baked potato chips and they were pretty good, but I’ve never tried it. Will have to try it out with my kids sometime soon!
We’ve never tried to make them into chips. We just cut up chunks of potatoes and add our own onions from the garden and some garlic salt and wrap them in foil for about 45 mts and they are so yummy. I might give these a try though and thanks for all the added tips on how to do them because I’m sure mine would burn.
Thanks for your comments guys. Sara: We used to have a mandolin, and we used it all the time! I have no idea what has happened to it!
I made these last night but used sweet potatoes instead because that’s what I had on hand. My husband, 2 year old and I loved them…my 7 year old wasn’t a huge fan but ate a couple anyway. Thanks for the great idea!!! (I also made your roasted chick pea recipe today and loved them. My husband was impartial and my 2 year old wasn’t a huge fan. I am looking forward to having them on my salad tonight.)
Thanks again for all the great ideas!
Nice job Lisa. The ones that don’t like it now, may like it later too, so keep cooking!
A while back I discovered the best way to make potato chips, in the microwave nonetheless. Here’s the website, http://downslice.blogspot.com/2009/09/m-y-o-p-c-make-your-own-potato-chips.html . They taste great, a little time intensive if you want a whole bunch, but pretty easy. Thanks for all you do.
I just tried the recipe a day ago and my daughter loved them! So do my husband. We have been searching for healthy alternatives for our daughter’s lunch box. We also found a useful healthy school lunch plan on Fitango which I highly recommend here: http://www.fitango.com/actionplans/how-to-pack-healthy-school-lunches/32851
These look great what a brilliant alternative to supermarket chips! I hope you visit my page for healthy family recipes!
http://mamabeesimple.blogspot.com
http://facebook.com/mamabeesimple
I attempted these the other week but they didnt turn out right!! I think I cut my slices a little too thick for starters, I brought a mandolin slicer so was my first time using it..!! And of course I didnt put oil with them….! I did pat dry them but of course when i added salt it just made them all wet again! Will have to try again…
Yes, my first paragraph says: They are hard to make! I wasn’t kidding. But practice really did make it possible!
Make them in the microwave!!!! I am not kidding. You won’t believe it until you do it, and once you did, you will wonder why you ever bought potato chips.
Slice them very thin with a mandolin. Lightly coat with oil or cooking spray. Salt to taste.
Lay out on a microwave safe plate and microwave for about 4 minutes. Flip them and microwave until desired crispiness. Best if eaten immediately, but we never had any left to see if they store!
This is time consuming, but totally worth it!
Thanks for the really great tips and pictures. This will be my challenge for today, I am not that good in catching the oven in the right time, so this will be pretty risky 🙂