No air fryer is required for these baked potato chips. With a couple sheet pans and a hot oven, they turn out crispy for a healthier snack.
- Non-stick cooking spray
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium russet potatoes or Yukon Gold potatoes
- 2 tablespoons olive oil
- Flaky sea salt for serving
- Preheat the oven to 425 degrees F with the racks positioned in the center. Grease 2 sheet pans with non-stick cooking spray.
- In a small bowl, combine the paprika, onion powder, garlic powder, cayenne pepper, salt and pepper.
- Use a mandolin or a sharp knife to slice the potatoes 1/16-inch thick. Pat the sliced potatoes dry with a towel to remove excess moisture. Put the potatoes in a large bowl.
- Stir the spice mixture and olive oil into the potatoes. Make sure they are evenly coated.
- Arrange the potatoes in a single layer on each sheet pan without overlapping.
- Bake the potatoes for 8-10 minutes until they start to brown. Then flip them to the other side, rotate the pans and bake for another 3-4 minutes until they are golden brown and crispy.
- Sprinkle the chips with flaky sea salt before serving.
You can use parchment paper instead of non-stick cooking spray on the pans.
Keep an eye on the potatoes as they bake. Some may brown faster than others. Take them off the baking sheets and let the rest continue cooking.
You can sprinkle on Parmesan cheese or chopped fresh herbs like minced chives or parsley. Instead of plain flaky sea salt, you can use flavored salts for a final seasoning.
Store leftovers in an airtight container up to 2 days. They won’t be as crisp as when you first bake them.
Keywords: baked potato chips, homemade potato chips