This is an easy recipe for homemade baked potato chips, a healthier option to traditional fried potato chips. Probably one of the best snacks ever without feeling the guilt. Line the potato slices in one layer and bake until crisp and golden brown.

potato chips baked

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baked potato chips

Homemade Baked Potato Chips

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This is an easy recipe for homemade baked potato chips, a healthier option to traditional fried potato chips. Probably one of the best snacks ever.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients
  

  • 3 medium red potatoes, peeled
  • salt and freshly ground black pepper
  • garlic, herbs
  • 1 or 2 tbsp oil

Instructions
 

  • Preheat oven to 230 C (450 F). Line baking sheet with parchment paper. Cut the potatoes in 1/8-inch thick round slices. 
  • In a pot of boiling water cook the potato slices for 3-5 minute. Drain well and combine with oil, salt, pepper and spices (garlic, oregano, basil, etc) in a large bowl.
  • Place potato slices on prepared baking sheet in one layer. Bake for about 15 minutes until crisp and golden brown. Gently remove the chips and place on a cooling rack or parchment paper; let them cool for few minutes and they are ready to serve.

Video

Nutrition

Calories: 812kcalCarbohydrates: 102.6gProtein: 12.3gFat: 41.7gSaturated Fat: 5.5gSugar: 6.4g
Calories: 812kcal
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: baked chips, baked potato chips, healthy potato chips, potato chips, potato chips recipe, potato recipes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

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  1. thecoffeebreak Author says:

    These are perfect for any dips, great for parties.Thanks for sharing!

  2. Dana Salvo Author says:

    Oooh baked, not fried, easy and delicious! Love it 🙂

  3. RavieNomNoms Author says:

    I really love this idea, they look so great! I am always trying to find healthier ways to do things and this is a great twist on the classic potato chip

  4. Lynda @ TasteFood Author says:

    These look great – and healthy, too!

  5. The Mom Chef Author says:

    These look great. I never though that baking them would really result in a crispy chip, but it sure looks like it does. Thanks for sharing.

  6. Magic of Spice Author says:

    These look fantastic and love the garlic add 🙂

  7. Erin Author says:

    These look just as good as fried chips! Great idea to boil them first. Thanks!

  8. Lori Author says:

    mmmm….I tried doing this but without boiling the potatoes. I think they will turn out better if I boiled them….will have to try it next time. They certainly look nice and crispy!

  9. Sandra Author says:

    Oh yeah!! I just told my clients this evening that I had a taste for potato chips. You are right on time!

  10. Joy Author says:

    The chips looks great.

  11. Andrea @ From the Bookshelf Author says:

    These look great!

  12. Incredible! And so simple

  13. Alisa Author says:

    Will try boiling my potato slices. I always get a soggy middle when i bake mine. Thanks for sharing this 🙂

  14. Moving mama Author says:

    I’m assuming the calorie count is for the WHOLE batch, and not just one serving… By the way, how much is considered ONE serving?

    1. Ella-HomeCookingAdventure Author says:

      Yes, the  calories are for the whole batch. I think in this case the serving size depends from person to person :). 

  15. Molly Author says:

    Nice post! I’m always on the look out for healthier alternatives to junk food. This is a good one. Thanks for the post!

  16. Ron D. Author says:

    Very nice looking potato chips. I’ve been experimenting with various methods on preparing and I’m wondering what boiling the chips before baking has on the finished chips. Thank you for another reason to try making baked potato chips.

    1. Ella-HomeCookingAdventure Author says:

      The potatoes are boiled to lower starch level and to give them a better flavor and texture. Hope you liked them if you already tried this recipe. 

  17. might as well fry them Author says:

    the whole point of baked chips is to avoid the oil, but you are adding over 400 calories of oil. Might as well grab a bag of lay’s. You are only avoiding the preservatives by making them at home.

    1. Ella-HomeCookingAdventure Author says:

      I was  not necessarily trying to make chips with no oil, i was trying not to fry them in deep oil, and yes to avoid preservatives. 3 tbsp of oil is around 360 calories,(not over 400 ) but you can add less or none if that pleases you more. This recipe is more about the technique, the fact that it is important to boil them for few minutes and only then to bake them.  They should be good with no oil too, didn't;t try yet, I am not so afraid about oil in general, if used with moderation. If you try them with noi oil , before me, let me know, I am curious how they are:)

  18. Jays Derecho Author says:

    I followed the recipe as written and I can’t get the crispness that you usually see in normal potato chips. The texture is more like that of a scalloped potato. Am I messing up by eating them pretty just when they come out of the oven or am I not cooking them long enough?

    Also, just as an FYI, you can bake the potato slices without oil. I really thought they’d be a burnt mess without it, but they actually came out just as if I did put oil on them. I learn something new everyday….

    1. Ella-HomeCookingAdventure Author says:

      Yes, after the potatoes cool they get the texture of chip more, actually they get pretty crispy. Also is important for the slices not to be too thick either.  Thank you for letting me know you cooked them with no oil. Good to know you can do either way. 

  19. Kimberly Author says:

    I boiled my thinley sliced potatoes for 5 minutes and they fell apart and definitely won’t have the nice round potatoe chip shape…..did I do something wrong? They are in the oven now….so hopefully they still taste great. 🙂

    1. Ella-HomeCookingAdventure Author says:

      I don't think you necessarily did something wrong, maybe the slices were too thin, or the water was boiling too hard, or the potatoes were not the right ones. I use red potatoes, that are not breaking, and keep their shape better. 

    2. Ella-HomeCookingAdventure Author says:

      Let me know how they turned for you. 

  20. Adela Author says:

    I am trying them out for the first time right now, they taste very good even before I put them in the oven!

  21. Justin Author says:

    Just found this recipe now, i simply MUST try this for myself. I wonder how my purple potatoes that i am growing this year would fare with this? It would certainly be fun to be eating purple colored potato chips, lol! They grow to be relatively the same size as the reds, so we will see once i get a harvest of them.

  22. Chandler Author says:

    I have been looking around for a good “baked” potato chips recipe for a while. All the others I have found wanted me to either fry them or go through a million steps. This one seems simple and your pictures make them look great, I will be trying these for sure!

    1. Ella-HomeCookingAdventure Author says:

      I am glad you discovered this recipe, hope they will turn right for you, let me know. 🙂

  23. Marta Author says:

    We just left our local farmer’s market and picked up a few beautiful purple and red potatoes and fabulous rosemary infused olive oil. The farmer recommended that my kids try to make potato chips with them and have a taste test and we found your recipe…thank you so much for sharing. We cannot wait to try them!

  24. Tracy Author says:

    We made these last night and, while they were very good, they never got crisp. I don’t know what we did wrong, but they came out of the oven limp and soggy. I wonder if it was because my husband used too much oil (he didn’t listen when I said three tablespoons, just poured in a bunch). We’re going to have to try them again though, next time measuring. Everyone loved them anyway.

    1. Ella-HomeCookingAdventure Author says:

      Thanks for trying the recipe, sorry it didn't go perfectly for you. I haven't made them for a while now, but as I remember they get crisp while they cool, don't serve them right after you take them from the oven, they need to rest for few minutes and they get crispy. Don't cover them with plastic. Another thing is the thickness of the potato slices, around 1/8 inch (about 3 mm) works well, if too thick they might not get crispy.  Hope this helps.

  25. April Author says:

    My boyfriend and I LOVE chips making this recipe perfect for us given that its quick, easy, healthy and not to expensive however, I was wondering if anyone had any good seasoning suggestion for the potatoes.

  26. John Lester Author says:

    You can use popcorn seasoning flavors for the potato chips … they work great. We put them on after they cooled off and got crispy. Then put some in a zip lock bag with the seasonings and gently shook them to get them coated.

    1. Ella-HomeCookingAdventure Author says:

      This sounds like a great idea. Will definitely try next time I do potato chips. Thank you for your comment. 

  27. Hi. What sauce is that?

    1. Ella-HomeCookingAdventure Author says:

      sorry for the late answer.. just noticed I missed giving a reply to your question .. really sorry about that:)  .. I used my chili jam –  recipe here:  http://www.homecookingadventure.com/recipes/chilli-jam

  28. Karen Author says:

    Can you bake these chips without parchment paper?

    1. Ella-HomeCookingAdventure Author says:

      Never tried, but if you grease well the baking sheet it may work. Let me know if you try it out 🙂

  29. I’m having trouble getting these to crisp correctly. They pretty much over cook. If I don’t cook them all the way, then the middle of the chip doesn’t crisp and is still soft. Need some help…Any suggestions? Thanks!!!

    1. Ella-HomeCookingAdventure Author says:

      Well.. I am doing these chips pretty often, as my daughters are really enjoying them,  and from what I have noticed I can tell you that they don't work well with all kind of potatoes, also it is important to be cut as equal as possible, some may be done earlier and need to remove them before others, so you will need to keep an eye on them so some don't get burned. Also it is important to let them cool completely after removing from the oven to get them hard, otherwise they will be soft. Hope this helps, let me know if any other questions. Wish you a Happy New Year.

  30. Steve Author says:

    Is there a way to boil the potato slices without them turning mushy?

    1. Ella-HomeCookingAdventure Author says:

      Yes// they should never  turn mushy … just boil them for no more than 3 minutes, so they don't cook entirely, and don't boil at high temperature… if you do these steps they shouldn't turn mushy.. hope you will try them out and let me know if any other questions 🙂

  31. Aisha Author says:

    Have you tried storing them? Because I was wondering how that would turn out, if I did so. If they didn’t all get eaten up in that sitting, or that same day…?

    1. Ella-HomeCookingAdventure Author says:

      I didn't have the chance to store them.. they really get eaten the same day .. I just left them on the countertop covered with a napkin that day, but were all gone by the end of the day.

  32. David Adkins Author says:

    I am curious as to how crisp they are, how long they stay fresh (with obvious ziplock,etc), and to also HIGHLY suggest seasoning with`Old Bay`, lightly brings out natural flavors-can’t put a finger on why they’re great,- the heavier you go the more pronounced the flavor, from seafood(Chesapeake crab) sensation to full blown `OLD BAY` chips that you buy! Experiment & let me know what you ALL think.

  33. Dandy Author says:

    Had some leftover sliced potatoes and came across this recipe. Streamed the potatoes for 3 min instead of boiling…previous posts had mentioned the potatoes falling apart…worked perfectly…(I did dump the par cooked potatoes on paper towels and blotted them just to get off the starch layer before putting them on the baking sheet), then placed the potatoes in a single layer on my parchment lined pan, brushed lightly both sides w/olive oil (I used less than a tbls. on both pans…it also offers control over how much oil goes on each chip, for those folks concerned about the oil), then lightly shook a mix of paprika, sea salt, cayenne on one batch and some of my homemade Old Bay seasoning on the other (I live in Austria so much of my American favorites have to be homemade…thank you internet)..baked for 7 min (I had sliced my potatoes w/a mandolin so they were pretty thin and my oven is finicky so it’s a crap shoot on time, so I checked them every few minutes)…removed, let rest…they came out perfect! Mine may have taken a little extra time to make because of the extra steps of blotting and brushing, but the end result was great…Once my husband tasted them, he couldn’t wait for dinner and ate them all as soon as they were ready…Thanks so much for the wonderful recipe! It’s a keeper.

    1. Ella-HomeCookingAdventure Author says:

      Thank you Dandy for your comment:) I am so glad they turned right for you. Good tips here.

  34. Raya Author says:

    Can I reheat these chips or will they lose their crispiness?

    1. Ella-HomeCookingAdventure Author says:

      Well.. we've never had the chance to reheat them.. as they are all done in a matter of minutes 🙂 I am not sure..

  35. Kara Author says:

    This look yummy. I’m 13 I just made them myself there so easy, they look healthy and look great. 🙂

    1. Ella-HomeCookingAdventure Author says:

      I am really glad to hear that Kara.. hope you enjoyed them.. I remember I used to do a lot of baking at 13 as well:)

  36. Julia Author says:

    I had a problem that after I had cooked the potato slices for 5 minutes, they were broken. Do you know why and what I need to do?

    1. Ella-HomeCookingAdventure Author says:

      It's important to use red potatoes.. not the white ones.. and next time cook for only 3 minutes as mentioned..

  37. I prepared the potatoes the same way I did for hash browns at a restaurant where I worked. That is to just soak them in water that removes most of the starch. With the hash browns it keeps them from turning gray when cooked. The chips are thin enough to remove most of the starch. I didn’t see the need to boil them. I covered them in a bowl with cold water an swished them around a bit for a half minute. You can see the starch in the water. They turned out OK for me.

    1. Ella-HomeCookingAdventure Author says:

      Happy to hear that:) boiling them a bit helps get a more crispy texture.. glad they worked for you

  38. rtb Author says:

    Ugh … I guess I boiled them too long. They completely fell apart. Got about 1/3 of them in the oven now but what a mess.

  39. plasterer bristol Author says:

    Awesome. These look amazing. Thanks for sharing this great recipe.

    Simon

  40. Lori C Author says:

    Did not work for me. I followed the directions exactly (three minutes to boil the potatoes) and each time I removed the chips to test, I wound-up putting them back in the oven for a few more minutes. Two hours later and not a single potato slice became crispy, even after sitting.

    I know the issue is not with my oven as I baked a cake afterwards and it baked for the correct time and turned out perfectly. I guess my choosing russet potatoes is the problem.

  41. Susie Author says:

    Some types of potato always are soft, mushy. Make sure you get the red potatoes

  42. Carole Author says:

    I used spray oil which worked well. Great for slimming world as they are 0 syns.
    Tried with no oil but it gave them a burnt taste. Try sprinkling Chilli powder on them before cooking. I also sprayed mine with vinegar and salt – it worked.

  43. Jenn Author says:

    So I tried this turned out pretty well, I used white potatoes but with the soft center issue ppl had is if you allow don’t mind them getting really brown they do get hard and crispy. Also try to cut them as thin but not too thin but the width of two quarters stacked together seemed to work best. Otherwise just got to let them keep baking and do poke tests in the middles for the more brown ones. I also used a pizza stone used olive oil spray on it and they baked quicker than on a regular baking sheet.

  44. bblfoods Author says:

    Its looks wowww!!!!

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