HOMEMADE POTATO CHIPS

These Homemade Potato Chips are thin, crispy, and addictively salty, made with just three ingredients and a hot oven. They’re the perfect snack for when you’re craving something crunchy and flavorful but want to skip the preservatives and extra oil that come with store-bought chips.

Recipe Highlights

• Crispy and crunchy every time: These bake up beautifully golden and crisp, with that signature salty snap of a good chip.
• Only 3 ingredients: No preservatives, no fancy oils—just potatoes, olive oil, and sea salt.
• Surprisingly easy to make: Once you slice and season, the oven does the rest. Plus, they store well for up to a week (if they last that long!).

Ingredients in Homemade Potato Chips

• Russet potatoes: About 5 medium potatoes (14–16 ounces). Russets are perfect for chips because of their starchy texture and earthy potato flavor.
• Olive oil: Adds flavor and helps the chips crisp up in the oven without deep-frying.
• Sea salt: A classic seasoning that enhances the flavor of the potatoes without overpowering them.

Helpful Tips

Full instructions can be found on the recipe card below, but here are a few helpful tips!

• Adjust batch size: You can easily halve or double this recipe depending on your needs and pan size.
• Use a mandoline: For even, thin slices that crisp up consistently. A sharp knife will work in a pinch, but uniformity is key.
• Keep slices in water: This prevents discoloration and removes excess starch, which helps the chips get crisp instead of gummy.
• Watch closely after flipping: Chips can go from golden to burned quickly in the final minutes.

Storage Instructions

Let the chips cool completely, then store them in an airtight container or a zip-top bag at room temperature. They’ll stay fresh and crispy for 5–7 days (but probably won’t last that long).

Helpful Tips

• Use a mandoline: For even, thin slices that crisp up consistently. A sharp knife will work in a pinch, but uniformity is key.
• Keep slices in water: This prevents discoloration and removes excess starch, which helps the chips get crisp instead of gummy.
• Watch closely after flipping: Chips can go from golden to burned quickly in the final minutes.
• Adjust batch size: You can easily halve or double this recipe depending on your needs and pan size.

Storage Instructions

Let chips cool completely, then store in an airtight container or zip-top bag at room temperature. They’ll stay fresh and crispy for 5–7 days (but probably won’t last that long).

Recipe FAQs

Can I use a knife instead of a mandoline?
Yes, but it’s harder to get consistent, thin slices. If using a knife, slice as thinly and evenly as possible.

Why do I need to keep slices in water?
Russet potatoes are high in starch and will turn pink if left out. Water keeps them from oxidizing and helps with crisping.

Can I make more or fewer chips?
Absolutely! Halve the recipe for a small batch or double it to feed a crowd—just adjust your batches and baking sheets accordingly.

Do I really need to bake in 4 batches?
Yes, if you’re using standard half-sheet pans and slicing at 1–2 mm. Thicker slices or larger pans may reduce the number of batches.

More delicious potato recipes to try:

• If you love roasted potatoes, try these Baked Parmesan Potato Wedges or Cast Iron Skillet Potatoes.
• Some of our favorite potato side dishes are Loaded Potato Salad, Creamy Parmesan Potatoes and Peas, and Garlic Mashed Potatoes.
• You can even eat potatoes for dessert. Potato Chip Cookies are the perfect combination of salty and sweet, and nobody will even guess that there are any potatoes in this delicious Old Fashioned Potato Candy recipe.

These Homemade Potato Chips are the ultimate crunchy snack—crispy, salty, and so good you might not go back to the bagged kind again!