|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||9%|
|Total Sugars 1g|
|Vitamin C 9mg||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you've never tried making potato chips in the oven, you're in for a treat. They're less messy, as homemade baked potato chips don't need any oil in comparison to their deep-fried counterpart. And they actually taste better than you might imagine. Eating them fresh from the oven will make it hard to go back to the store-bought variety. With a few tips—using the right kind of potatoes, slicing them thinly, soaking them in water, and drying them before baking—you can ensure crispy and delicious chips.
Russet potatoes are ideal for this recipe because they'll crunch up nicely due to their starch content. (Note that 90 percent of Idaho potatoes are russet potatoes, so if what you buy is advertised as "Idaho potatoes," odds are they're russets.) However, if you can't find them, Yukon golds will work nicely as well.
A mandoline or food processor attachment is really what is needed to slice your chips thinly and evenly, typically between 1/8- and 1/16-inch thick. Thinness will ensure crisp chips, and evenness will ensure that some don't burn prematurely. If you don't have either, don't worry. Just take your time cutting your potatoes.
Although it's not a required part of this recipe, soaking the sliced potatoes in cold water for 30 minutes will help remove excess starch and make for the crispest, most delicious chip. Whether you choose to soak or not, be sure to pat all your chips dry with a paper towel or kitchen towel before putting them in the oven. This step is key to helping crisp up your chips.
Make them as salty as you like, or don't like. Serve them with cool and creamy French onion dip, ranch dressing, or baked spinach and artichoke dip. You can also season them with a variety of spice mixes, from tandoori powder to barbecue seasoning to simple homemade seasoned salt.
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"Making your own potato chips is easy to do and the best part is that you control the amount of oil and salt added. Next time I make these I think I'll add flavorings such as nutritional yeast, for that cheesy taste, or chipotle and paprika for a little smokey flavor." —Carrie Parente
1 pound russet potatoes, sliced into 1/8-inch-thick pieces
1 tablespoon olive oil
1/4 teaspoon salt
Gather the ingredients.
Preheat the oven to 450 F. Coat a large baking sheet with cooking spray.
In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. Spread the potato slices in a single layer on the prepared baking sheet.
Place in the oven and bake for 10 to 12 minutes, or until the chips are a very light golden color and appear crunchy. Keep a careful eye on the potatoes to make sure they don't brown and overcook.
Allow chips to cool completely. Serve and enjoy.
Why Are My Chips Burning?
There could be several reasons. The altitude, your particular oven, the type of potatoes you're using, and how thinly they're sliced can all affect cooking time. It is important that all your chips are sliced as evenly as possible, to ensure that some don't burn while others are still cooking. Russet potatoes have a high starch content (Yukon Golds slightly less so), which is precisely what makes them get that golden brown color that's so perfect for potato chips. This same quality, however, is what makes them burn quickly toward the end of the cooking process. Soaking your potatoes in a cold-water bath beforehand will help because it removes some of the surface starch that otherwise browns. If this is your first time making this recipe, bake your chips on the uppermost rack, keeping a careful eye on them. Check them after about 15 minutes and then every three minutes thereafter (ideally through the oven window, not by opening the door and letting heat escape).
Why Are My Homemade Chips Soggy?
There could be a few culprits. Not patting the potatoes completely dry before putting them in the oven can cause them to partially steam instead of bake. This is arguably the most important step in ensuring crispy chips. If your oven temperature is set too low (affected by altitude and your oven's particularities), the potatoes will not crisp up as intended. And finally, if you put too much oil on them or slice them too thickly, they can also become soggy.
Why Do You Soak Potatoes in Water Before Frying?
Soaking the sliced potatoes before baking helps the chips not to burn. It does this by removing surface starch that would otherwise quickly brown. By allowing the potatoes to cook longer without burning, it also ensures a crispier chip. While soaking is not a necessary step, it is a common one. When deep-frying fries, soaking potatoes also helps to prevent the fries from sticking together.
How Do You Store Homemade Chips?
Allow them to cool completely—this is a must. Otherwise, residual evaporating heat will lead them to eventually become soggy or stale-tasting when stored. Place your chips in an airtight container (a food storage bag or container) in a cool, dark place. Room temperature is fine; refrigeration is not necessary. They should keep for several days.
- Make sure to immediately toss the sliced potatoes in olive oil so they don't begin to turn black.
- Salt and season the chips (if using any additional seasonings) immediately after they come out of the oven, so the moist ones can absorb maximum flavor. However, these chips taste best when allowed to rest for 30 minutes (or cool completely) before serving.