In our home, my kids love potato chips and potato wedges all the time. But they are not deep-fried!! Deep frying is not my first choice at home. Crisp, tasty, and well-liked by most people, potato chips are the consummate snack food. But did you know that the potato was at first despised as food? Also, let’s not forget the health risks, such as obesity, cancer, and diabetes, associated with potato chips. This is why you need to make this healthier alternative – oven potato chips. Trust me, make a batch of your own potato chips, and you won’t miss the fried potato chips. You will love them the very first time you make them.
Why make these chips
These are such an addiction. I highly recommend you make more than you think you need. As a guide, I usually use one potato per person. But it’s almost never enough. The list of ingredients is very simple and easy, such as potatoes, seasoning, and oil. The baking time is less than 20 minutes. So you don’t need to wait long for your comfort food. These are perfect to serve as an appetizer or a side dish with many main meals, from simple burgers to sandwiches and schnitzels. They are also the perfect healthy snack. And leftovers can be kept at room temperature in an airtight container to prevent them from going soft. The trick is not to add too much oil during baking to keep crispy chips.
Ingredients and substitutes
Potatoes – Starchy potatoes, such as russet potatoes, or waxy potatoes, such as red-skinned and fingerling potatoes, are the best for baking in the oven. This is because they absorb moisture and still hold their shape. Cooking oil – I am using olive oil for this recipe. But please note that when cooked on very high heat, olive oil can burn, too. You can also use coconut oil or avocado oil instead. Seasonings – The most basic is salt and pepper. And yet, there is so much more you can do with seasoning. I love making different variations, from turmeric powder, onion powder, and chili powder to pumpkin spice and parmesan cheese.
Step-by-step: Homemade potato chips
Preheat the oven to 450°F / 230°C Gas Mark 8. Slice the potatoes as thin as possible using either a sharp knife or a mandoline. Then, pat them dry with a paper towel or a clean kitchen cloth.Pro tip – You can peel the potatoes as I have or just scrub the potatoes clean and slice them as thin as possible.
Place the potatoes in a bowl. Season with salt, pepper, and any other seasoning. Add the olive oil and toss well to combine. Lightly spray two baking sheets lined with parchment paper. Layer the potatoes in a single layer.Pro tip – It is important to keep the slices separated, any slices stuck together will bake stuck together.
Bake for about 10 to 15 minutes until golden brown. Turn them over once in between if they get too dark brown.Pro tip – You can also turn the baking sheet position in the oven to facilitate even baking. When done, remove them from the baking sheet with a spatula. I like to stack them and place them on a serving platter.
Tips for success
The potatoes can be made with or without skin. If you choose to leave the skin on, make sure to scrub them thoroughly before slicing. Also, slice the potatoes as thinly as you can. The thinner the potatoes, the crispier the chips will be. The thicker the potatoes are, the softer the baked slices will be. And you can soak the potatoes in cold water. This helps remove the starch and makes them stick less. And make sure to drain them well and dry them thoroughly. I do not do this step. I think as long as you keep the slices separate, they bake perfectly. Line the baking sheet with parchment paper or aluminum foil. I find parchment works better than aluminum foil. And layer the potatoes in a single layer. Bake the potatoes in the hot oven so they crisp up rather than stew in their liquid. Ideally, thin potato slices just get baked without the need to turn over. But make sure to turn them over if necessary.
Variations
The flavorings can be as simple as salt and pepper, but you can customize it in a million different ways. Indian – A sprinkle of cumin, paprika, and a squeeze of lemon juice come naturally to me. Japanese – One of my favorite Japanese-style potato chips was made with seaweed powder. All you have to do is crush some nori in a food processor until it’s coarse, then sprinkle them on the potato chips as soon as they are out of the oven. Nori is a bit salty, so add less seasoning to the potatoes.
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