Oven-fried Potato Chips

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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 24 Comments

  • 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

  • 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

  • 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!

  • 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.

  • 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

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