Baked Potato Chips

4.67 from 3 votes

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You don’t need an air fryer for these homemade baked potato chips. With potatoes, oil and mix of dried spices, they are a simple snack that delivers on crunch. You just need 2 sheet pans and an oven to make them.

Plate of homemade potato chips.

Why You’ll Love This Recipe

This is an easy from-scratch snack recipe. Snacks are always on my grocery list, but don’t assume they are the packaged ones. I like to make some of them from scratch. Then I have full control over the ingredients to make them healthier and flavor them how I want.

The spice mixture on these chips is so tasty. Salt and pepper aren’t enough. I love to include other seasonings to make potato chips that have personality.

No air fryer is needed for these oven-baked potato chips. Unless I discover more space in my kitchen, I have no plans to add another small appliance. And you can get a batch of crisp chips from your oven.

The Best Potatoes for Chips

Picking the right potato is critical to getting crispy chips. You want potatoes that are high in starch and low in moisture. They will brown and give you that crunchy texture you crave and expect from a bowl of chips. The best potatoes are russets or yukon golds.

The Ingredients

Ingredients including potatoes, oil, spices and flaky sea salt.

This is what you need:

  • Potatoes: As mentioned, use russet potatoes or yukon gold potatoes because they have more starch and less moisture than other varieties. This will help the potatoes crisp up as they bake in the oven.
  • Spices: The raw potato slices are seasoned in a blend of paprika, onion powder, garlic powder, cayenne pepper, salt and black pepper before they bake.
  • Oil: Along with the spices, I stir the potatoes in olive oil.
  • Flaky sea salt: With their big flakes, Maldon or another sea salt is perfect to give that final sprinkle of something on the chips before you eat them.

Optional Additions

You can also season the potatoes with:

  • Finely grated Parmesan cheese
  • Truffle salt or another fancy flavored finishing salt (instead of standard flaky salt)
  • Fresh herbs like minced chives or chopped parsley

How To Make Baked Potato Chips

Preheat the oven to 425 degrees F with the racks positioned in the center. Grease 2 baking sheets with non-stick cooking spray.

1. Make the spice mixture. Stir together the paprika, onion powder, garlic powder, cayenne pepper, salt and pepper.

2. Slice the potatoes. Since you need to cut them very thinly, a mandolin will come in handy to do this quickly. If not, you can use a sharp knife to slice the potatoes into rounds that are 1/16-inch thick. Pat the excess moisture off the potato slices with a kitchen towel.

Spices stirred into a bowl; potatos sliced thinly, patted dry and put into a bowl.

3. Stir the spices and oil into the potatoes. I like to use my hands, so every surface is well seasoned.

4. Put the potatoes on the sheet pans. They can be close together, but they should not overlap. Bake them for 8-10 minutes one side. They should start to brown. Then flip them over and give them another 3-4 minutes.  Sprinkle the chips with flaky sea salt before serving.

Sliced potatoes stirred in a bowl with olive oil and dried seasonings. Sliced potatoes on a sheet pan before they bake.

Why Aren’t All the Chips Ready at Once?

You have to keep an eye on your oven. You may need to take some chips off the pans sooner than others. There are a few reasons why it is tricky to have them all ready at the same time:

  • Potatoes have different amounts of moisture. No matter if you are using the same type of potato, no two are identical. The best you can do is dry them off as you are cutting them.
  • Not all your chips will be the same thickness. No offense to your slicing skills, it is impossible for them to be the exact identical thickness. To a point, you need to embrace the rustic look of homemade chips. They will all be different.
  • Your oven temperature is not consistent. There are always hot and cold spots in ovens. This means that some chips will be ready in less time and others take more. Again, as long as you hang around the oven with the light on, you will be good to go.

Serving Homemade Potato Chips

These chips taste best the day they are baked. And they are really good if you eat them warm. You can store leftovers in an airtight container for a couple days, but they won’t be as crisp as when they are freshly baked.

I love these chips as a snack, but you can also serve them as a side dish with Black Bean Burgers or even Roasted Tomato Soup and a grilled cheese sandwich.


Are baked potato chips healthy?

Whenever you bake chips instead of frying them in a lot of oil, they will be healthier and have less saturated fat and calories.

Is it better to bake or fry potato chips?

This really depends on what you’re looking for. You can make crispy chips in the oven that are healthier and don’t have you deep-frying in a vat of oil.

How do you make homemade potato chips that are crispy?

Use potatoes that are high in starch and lower in moisture such as russets potatoes or yukon gold potatoes. Then when you are cutting them, towel off the extra moisture. Both of these steps are important for getting the best texture.

Did you make these healthier potato chips? Please leave a rating and comment below. Thanks!

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Baked Potato Chips Recipe

4.67 from 3 votes
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 2
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.


Calories: 296kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 593mg | Potassium: 909mg | Fiber: 3g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers & Snacks
Cuisine: American
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Recipe originally published July 5, 2013. Updated March 9, 2023

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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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