Oven-fried Potato Chips

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

  • 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.



  • 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


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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  1. Eric

    I tried these last night, and they were awesome!

    I soaked the ‘chips’ in water for about 1 hour, then dried them in a salad spinner. I also used olive oil instead of butter, and they turned out great.

    Will definatly be making these agin in the future.

  2. jupiter

    Hi Elise,

    I finally got around to making these. Like Eric, I soaked the sliced potatoes in water, but the water I used was a solution of sugar and water. I have heard somewhere that McDonalds does the same to their fries. I’ll have to make some without the soaking step to see if it enhanced the flavor any. I also substituted the butter with E.V.O.O. I used garlic and black peppercorn infused olive oil. I seasoned the chips with crushed Hawaiian Rock Salt.

    They came out very well. My friends and I liked them very much. With one of the batches I made I tossed in some finely chopped garlic. That was very very good. I will definitely be making this again.

  3. Holly

    These chips have always been my comfort food. I use Yukon Golds and soak the slices in ice water and then dry them. As a variation, I use olive oil instead of butter, and I sprinkle the slices with chopped rosemary.

  4. Bill

    What’s also very tasty is to use olive oil, but the infused olive oil. I use rosemary, garlic or basil infused oil, because I find that the actual spices tend to burn too much in the high heat.

  5. Ryan G

    I tried your chips. I think I sliced them too thick… When I originally read your recipe I had to make it off of memory (no pc at home). Thought that you said 1/4 in. Instead it is 1/8 in. Oh well, just longer cook time. Couple more minutes….

    Done! Taste great

  6. Stephanie Soo

    Hi ya’ll Stephanie here from New Orleans…
    Everything tastes better with Tony Tchacheries
    spice. I am not sure if the spelling is correct, however the potatoe chips were great. My family wants to know what is for dinner tomorrow already.

  7. mr. somebody

    To answer that question, it removes most of the starch in the potato allowing a better cooking, and thus making them more ” crispy”. It’s like when you pour cold water over macaroni it stops the cooking process making a more al dente texture.

  8. ALEX

    I have just cooked these but used olive oil instead. Wonderful, still the same, nice with meals instead of mash, roast potatoes, etc.

  9. Lenzy

    This is a great side idea for ANY meal. I make them all the time with butter, sometimes olive oil, and spice them differently every time. They seem to work well any way! They are always soooo good.

  10. Shyrlee

    I just tried the recipe – but used yams instead and they were very good too! I also needed to turn down the temp. a little, otherwise they seemed to burn.

    I’ve been trying to find recipes for yams (other than candied) as they are supposed to help with hot flashes and other symptoms of menopause! And yams/sweet potatoes are much better for you than white potatoes.

  11. Allyson

    Hi there! My friend and I made these chips last night and they were amazing! But we were making them for a cook out for tonight and they became soggy. Any suggestions for storing them?

    Every try storing already cooked french fries? Doesn’t work. They get limp. ~Elise

  12. RPO

    I have made these multiple times. A mandolin is ideal for cutting the potatoes, as cutting with a knife can be very difficult. Using various spices help the taste as well.

  13. 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.

  14. 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)

  15. 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

  16. Lyssa

    This recipe was absolutely amazingg!

  17. Cindy

    Would it work to use sweet potatoes for this recipe?

    I don’t see why not. ~Elise

  18. Carrie

    I just tried making these and they were all over brown almost burnt on the edges and limp in the middle. I dried them well, any ideas what I did wrong? Could I have made them to thin? I really wanted to make some chips :( Willing to try again but not sure what to do differently.

    Every oven is different. I would suppose that in your oven, you shouldn’t be cooking them quite so long as directed. ~Elise

  19. Justin

    My only issue is that without a mandoline, i had different thickness of slices. The super thin ones got burned, while the thick ones didnt cook all the way through. Other than that, these turned out great!

  20. Karen

    Any reason I can’t slice the potatoes (with a mandolin) earlier in the day and keep the slices in ice water? Then prior to prepping and baking them dry them well? Would help in terms of juggling my time!

    Sounds like an idea. If you try it that way, please let us know how it works for you. ~Elise

  21. kehinde ajijedidun

    pls which recipe is the best for commercial oven baked potato chips,the listed may not work for large quantity

    No idea. You’ll have to experiment. ~Elise

  22. 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.

  23. 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.

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