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Homemade Potato Chips
Snacks
Ingredients:
- 4 large russet potatoes, scrubbed clean
- 2 tbsp olive oil or vegetable oil
- 1 tsp fine sea salt (plus more to taste)
- ½ tsp garlic powder (optional)
- ½ tsp smoked paprika (optional)
- Freshly ground black pepper to taste
Equipments:
- Mandoline slicer (recommended) or sharp knife
- Large mixing bowl
- Paper towels
- 2 large baking sheets
- Parchment paper
- Wire cooling rack
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Features:
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Nutrition:
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Instructions:
- Slice the potatoes
Using a mandoline or sharp knife, slice the potatoes paper-thin (about 1/16 inch). Uniform slices are key for even cooking. - Soak & dry
Place slices in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain well and pat completely dry with paper towels — this is essential for crispiness. - Season
Toss the dried potato slices with oil, salt, garlic powder, and smoked paprika until evenly coated. - Bake
Preheat oven to 400°F (200°C). Arrange slices in a single layer on parchment-lined baking sheets. Bake for 15–20 minutes, flipping halfway, until golden and crisp. Watch closely toward the end — they go from golden to burnt quickly. - Cool & serve
Transfer chips to a wire rack. They will crisp up further as they cool. Season with extra salt if desired and serve immediately.
Storage: Store cooled chips in an airtight container at room temperature for up to 3 days.
Swaps: Try sweet potatoes, beets, or zucchini for fun variations. Avocado oil works great in place of olive oil.
Tips: The thinner the slice, the crispier the chip. A mandoline is highly recommended. Make sure slices are bone-dry before baking — any moisture = soggy chips.
Common Mistakes: Overcrowding the pan causes steaming instead of crisping. Use two baking sheets and rotate them halfway through cooking.
Homemade Potato Chips
4 Servings
Prep 15 min
Bake 20 min
Ingredients:
- 4 large russet potatoes, scrubbed clean
- 2 tbsp olive oil or vegetable oil
- 1 tsp fine sea salt (plus more to taste)
- ½ tsp garlic powder (optional)
- ½ tsp smoked paprika (optional)
- Freshly ground black pepper to taste
Features:
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Instructions:
- Slice the potatoes
Using a mandoline or sharp knife, slice the potatoes paper-thin (about 1/16 inch). Uniform slices are key for even cooking. - Soak & dry
Place slices in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain well and pat completely dry with paper towels — this is essential for crispiness. - Season
Toss the dried potato slices with oil, salt, garlic powder, and smoked paprika until evenly coated. - Bake
Preheat oven to 400°F (200°C). Arrange slices in a single layer on parchment-lined baking sheets. Bake for 15–20 minutes, flipping halfway, until golden and crisp. Watch closely toward the end — they go from golden to burnt quickly. - Cool & serve
Transfer chips to a wire rack. They will crisp up further as they cool. Season with extra salt if desired and serve immediately.
