Oven-fried Potato Chips

Oven-fried homemade potato chips recipe, made with thin slices of Russet potatoes, butter, and salt.

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Photography Credit: Elise Bauer

My father, being of German and Austrian descent, loves potatoes, in every form. Years ago, he discovered in an old issue of Gourmet that he could easily make his own potato chips, without having to deep fry them. (Cue clouds parting, sunlight beaming through, and choruses of angels singing Hallelujah!)

Of course from here on out the rest of us were doomed, because these are so good that it’s really hard to not overindulge.

These crispy thin potato slices are just divine. I call them potato chips because they taste like the best potato chips you will ever have. But I suspect that one might not classify them as a chip given their 1/8 inch thickness. In any case, they are really really good, and like anything really really good probably shouldn’t be eaten more than once or twice a month.

Oven-fried Potato Chips Recipe

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  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

mandoline is the best way to get the evenly thin slices of potatoes that work well for this recipe.

Ingredients

  • 4 russet potatoes (or 6 Yukon gold potatoes), peeled and sliced diagonally 1/8 inch thick
  • 1/2 stick (1/4 cup) of butter, melted (can use olive oil instead)
  • Kosher salt to taste

Method

1 Preheat oven to 500°F (260°C). Grease 2 large baking sheets with canola oil or non-stick cooking spray. Make sure you are using sturdy baking sheets, or a flat roasting pan that can take high heat. A standard cookie sheet may warp.

2 Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Drain. Pat the slices of potatoes dry with paper towels. Arrange them in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.

3 Put in the oven and lower the temp to 450°F (230°C). Bake until the edges are golden brown, about 12-15 minutes, depending on your particular oven.

Remove from oven and sprinkle with salt to serve.

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Showing 4 of 23 Comments

  • Jenna

    Trick for making chips crispier: After the oven has been off for a while and some of the oil or butter has soaked into a paper towel, place chips back on the pan and put back in the oven. The oven should still be warm and will slowly dry out the chips. Chips can also burn this way so when you start to smell them, check the oven and remove the chips which have dried all the way. If you wish to leave them without monitoring, crack the oven open so the heat escapes and is not as intense.

  • Milander

    I’ve been making these for years but usually make them twice the thickness you have in the photo. In the UK they are known as ‘scallops’ and have been popular in the north of England for as long as I can remember.

    You need to experiment a bit to find the optimal temperature and time as the ‘chips’ will burn faster on the edges, a nice even heat is needed. I don’t use a brush to apply any oils or spices, I use a spray. Just go down your local gardening shop to get a water sprayer, give it a good clean and use it to apply oil evenly and neatly.

    I also keep homemade oils, adding various spices to an oil can make a great difference – mustard seeds and oil, garlic and oil, herbs and oil, rosemary and oil, etc – you have to let the oil sit in a warm place (direct sunlight) once you’ve added the various ingredients and the longer you leave it the stronger the flavour but it is well worth it.

    As you said once or twice a month is fine as these treats are rather unhealthy, but, man, it’s worth it.

  • retards

    What not to do:
    While making salt and vinegar chips, DO NOT soak the potato slices in vinegar, then drown in olive oil, place on a tray smothered in salt and then add more vinegar. Then DO NOT randomly guess a temerature to put the oven at therefore shoving the potatos in an incorrect environment. It will not taste good.

  • Anonymous

    These chips were delicious! I made them at home with a bunch of friends and they were amazing! I suggest that you try them. The more butter the sweeter the chips are.

    Tips- Do not hold the chips in too long. (taste sweeter)

    If you add a pinch of flour to the butter it will inhance the sudden amount of matter to the chips which will suddenly tase more crispier and buttery. (Tastes even better)

  • Daniel

    I put the sliced potatoes in zip lock bags with some EVOO mixed with season salt, herbs and parm cheese, and mix it up and let it soak for about 30 minutes, then bake them! :P

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