Baked Potato Chips Recipe - Homemade Best Snack Ever (2024)

These are perfect for any dips, great for parties.Thanks for sharing!

Oooh baked, not fried, easy and delicious! Love it 🙂

I really love this idea, they look so great! I am always trying to find healthier ways to do things and this is a great twist on the classic potato chip

These look great – and healthy, too!

These look great. I never though that baking them would really result in a crispy chip, but it sure looks like it does. Thanks for sharing.

These look fantastic and love the garlic add 🙂

These look just as good as fried chips! Great idea to boil them first. Thanks!

mmmm….I tried doing this but without boiling the potatoes. I think they will turn out better if I boiled them….will have to try it next time. They certainly look nice and crispy!

Oh yeah!! I just told my clients this evening that I had a taste for potato chips. You are right on time!

The chips looks great.

These look great!

Incredible! And so simple

Will try boiling my potato slices. I always get a soggy middle when i bake mine. Thanks for sharing this 🙂

I’m assuming the calorie count is for the WHOLE batch, and not just one serving… By the way, how much is considered ONE serving?

Nice post! I’m always on the look out for healthier alternatives to junk food. This is a good one. Thanks for the post!

Very nice looking potato chips. I’ve been experimenting with various methods on preparing and I’m wondering what boiling the chips before baking has on the finished chips. Thank you for another reason to try making baked potato chips.

the whole point of baked chips is to avoid the oil, but you are adding over 400 calories of oil. Might as well grab a bag of lay’s. You are only avoiding the preservatives by making them at home.

I boiled my thinley sliced potatoes for 5 minutes and they fell apart and definitely won’t have the nice round potatoe chip shape…..did I do something wrong? They are in the oven now….so hopefully they still taste great. 🙂

I am trying them out for the first time right now, they taste very good even before I put them in the oven!

Just found this recipe now, i simply MUST try this for myself. I wonder how my purple potatoes that i am growing this year would fare with this? It would certainly be fun to be eating purple colored potato chips, lol! They grow to be relatively the same size as the reds, so we will see once i get a harvest of them.

I have been looking around for a good “baked” potato chips recipe for a while. All the others I have found wanted me to either fry them or go through a million steps. This one seems simple and your pictures make them look great, I will be trying these for sure!

We just left our local farmer’s market and picked up a few beautiful purple and red potatoes and fabulous rosemary infused olive oil. The farmer recommended that my kids try to make potato chips with them and have a taste test and we found your recipe…thank you so much for sharing. We cannot wait to try them!

We made these last night and, while they were very good, they never got crisp. I don’t know what we did wrong, but they came out of the oven limp and soggy. I wonder if it was because my husband used too much oil (he didn’t listen when I said three tablespoons, just poured in a bunch). We’re going to have to try them again though, next time measuring. Everyone loved them anyway.

My boyfriend and I LOVE chips making this recipe perfect for us given that its quick, easy, healthy and not to expensive however, I was wondering if anyone had any good seasoning suggestion for the potatoes.

You can use popcorn seasoning flavors for the potato chips … they work great. We put them on after they cooled off and got crispy. Then put some in a zip lock bag with the seasonings and gently shook them to get them coated.

Hi. What sauce is that?

Can you bake these chips without parchment paper?

I’m having trouble getting these to crisp correctly. They pretty much over cook. If I don’t cook them all the way, then the middle of the chip doesn’t crisp and is still soft. Need some help…Any suggestions? Thanks!!!

Is there a way to boil the potato slices without them turning mushy?

Have you tried storing them? Because I was wondering how that would turn out, if I did so. If they didn’t all get eaten up in that sitting, or that same day…?

I am curious as to how crisp they are, how long they stay fresh (with obvious ziplock,etc), and to also HIGHLY suggest seasoning with`Old Bay`, lightly brings out natural flavors-can’t put a finger on why they’re great,- the heavier you go the more pronounced the flavor, from seafood(Chesapeake crab) sensation to full blown `OLD BAY` chips that you buy! Experiment & let me know what you ALL think.

Had some leftover sliced potatoes and came across this recipe. Streamed the potatoes for 3 min instead of boiling…previous posts had mentioned the potatoes falling apart…worked perfectly…(I did dump the par cooked potatoes on paper towels and blotted them just to get off the starch layer before putting them on the baking sheet), then placed the potatoes in a single layer on my parchment lined pan, brushed lightly both sides w/olive oil (I used less than a tbls. on both pans…it also offers control over how much oil goes on each chip, for those folks concerned about the oil), then lightly shook a mix of paprika, sea salt, cayenne on one batch and some of my homemade Old Bay seasoning on the other (I live in Austria so much of my American favorites have to be homemade…thank you internet)..baked for 7 min (I had sliced my potatoes w/a mandolin so they were pretty thin and my oven is finicky so it’s a crap shoot on time, so I checked them every few minutes)…removed, let rest…they came out perfect! Mine may have taken a little extra time to make because of the extra steps of blotting and brushing, but the end result was great…Once my husband tasted them, he couldn’t wait for dinner and ate them all as soon as they were ready…Thanks so much for the wonderful recipe! It’s a keeper.

Can I reheat these chips or will they lose their crispiness?

This look yummy. I’m 13 I just made them myself there so easy, they look healthy and look great. 🙂

I had a problem that after I had cooked the potato slices for 5 minutes, they were broken. Do you know why and what I need to do?

I prepared the potatoes the same way I did for hash browns at a restaurant where I worked. That is to just soak them in water that removes most of the starch. With the hash browns it keeps them from turning gray when cooked. The chips are thin enough to remove most of the starch. I didn’t see the need to boil them. I covered them in a bowl with cold water an swished them around a bit for a half minute. You can see the starch in the water. They turned out OK for me.

Ugh … I guess I boiled them too long. They completely fell apart. Got about 1/3 of them in the oven now but what a mess.

Some types of potato always are soft, mushy. Make sure you get the red potatoes

I used spray oil which worked well. Great for slimming world as they are 0 syns.
Tried with no oil but it gave them a burnt taste. Try sprinkling Chilli powder on them before cooking. I also sprayed mine with vinegar and salt – it worked.

So I tried this turned out pretty well, I used white potatoes but with the soft center issue ppl had is if you allow don’t mind them getting really brown they do get hard and crispy. Also try to cut them as thin but not too thin but the width of two quarters stacked together seemed to work best. Otherwise just got to let them keep baking and do poke tests in the middles for the more brown ones. I also used a pizza stone used olive oil spray on it and they baked quicker than on a regular baking sheet.

Its looks wowww!!!!