Homemade Potato Chips
Potato
Snacks
Ingredients:
- 4 large russet potatoes, scrubbed clean
- 30 ml (2 tbsp) olive oil or vegetable oil
- 6 g (1 tsp) fine sea salt
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) smoked paprika
- Freshly ground black pepper to taste
Equipments:
Features:
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Nutrition:
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Soak the sliced potatoes in cold water for the full 30 minutes, then pat them completely dry — removing the surface starch and every trace of moisture is what makes these chips crisp instead of soggy.
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.
A few ingredients do most of the work in this recipe. The olive oil or vegetable oil brings fruity depth and helps carry the other flavors. The fine sea salt sharpens and balances every other flavor in the dish. The garlic powder builds a savory, aromatic base. The smoked paprika adds gentle warmth and a rich color.
Homemade Potato Chips
Ingredients:
- 4 large russet potatoes, scrubbed clean
- 30 ml (2 tbsp) olive oil or vegetable oil
- 6 g (1 tsp) fine sea salt
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) smoked paprika
- Freshly ground black pepper to taste
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The olive oil or vegetable oil brings fruity depth and helps carry the other flavors. The fine sea salt sharpens and balances every other flavor in the dish. The garlic powder builds a savory, aromatic base. The smoked paprika adds gentle warmth and a rich color.
Prep:
Soak the sliced potatoes in cold water for the full 30 minutes, then pat them completely dry — removing the surface starch and every trace of moisture is what makes these chips crisp instead of soggy.
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.
