Homemade Potato Chips are crispy chips made with russet potatoes, seasoned with a little salt, and baked in the oven for a healthier potato chip. There is no reason to go out and buy a bag of potato chips when you can make your own! They are easy to make with only three ingredients. Try my Baked Parmesan Rosemary Shoestring Fries for another delicious way to eat potatoes.
Ingredients & Substitutions
- Potatoes: I used russet potatoes in this recipe because they are full of starch, which helps give the chips the crunch. But, you could also use Yukon Gold or red potatoes. Potatoes are a great source of Vitamin C, potassium, and fiber. Did you know that the potato was the first vegetable to be grown in space? Lucky for us, we don’t have to go to space to get potatoes for these homemade potato chips!
- Oil: Extra virgin olive oil helps the potatoes get a nice, crispy texture and gives them flavor. It also helps the salt stick to the chips. If you don’t have olive oil, you can use vegetable oil, canola oil, or even melted butter for a different taste.
- Salt: Salt gives the chips their flavor. I like using kosher salt because its larger grains make it easier to sprinkle evenly on the chips. You can use table salt if you don’t have kosher salt, but use less of it since it’s finer. Or try other seasonings like garlic powder or paprika for a different taste!
Air Fryer Potato Chips
If you have an air fryer, you could also make these potato chips in that. Follow the same instructions up to #8, baking them in the oven. Instead, you will be air frying them in batches. Place the sliced potatoes into the basket of an air fryer (trying not to overlap the potatoes too much). Air fry at 360°F for about 20 minutes, flipping them every five minutes.
While I did like the texture and flavor of these made in an Air Fryer, the process was time-consuming. For a few servings of potato chips, you make about 4-5 batches which takes well over an hour. I found that making them in the oven was more time-efficient.
How To Store Homemade Potato Chips
To store homemade potato chips, first, let them cool completely before putting them in an airtight container. Keep the container in a cool, dry place at room temperature for 3-4 days. If you want them extra crispy, you can add a piece of parchment paper or a moisture-absorbing packet inside the container.
More Side Dishes
Homemade Potato Chips
Ingredients
- 4 medium russet potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
Instructions
- Rinse and scrub the potatoes.
- Using a mandoline, cut potatoes into thin, even slices (about ⅛-inch thick).
- Transfer the potato slices to a large bowl, cover with ice water, and let the potatoes soak for about 30 minutes.
- While the potatoes are soaking, preheat the oven to 450°F and line 2 baking sheets with parchment paper. Set aside.
- When ready, drain and pat the potatoes dry with a paper towel.
- Add the oil to the bowl and toss to coat the potato slices evenly.
- Sprinkle with kosher salt.
- Place the potatoes in a single layer on the lined baking sheets.
- Bake for 20-25 minutes, flipping halfway.
- Once cooled, store potato chips in an airtight container.
Did you make this recipe?
You can tag me at @iamhomesteader.
I made potato chips in my air fryer once. I don’t have the kind with the basket, mine has the racks. They turned out great…but, they were flying around in the air fryer as they were cooking. It was as much entertaining as they were good!