Baked Potato Chips? You’ll Never Want To Stop Eating Them [Recipe] |

Baked Potato Chips? You’ll Never Want To Stop Eating Them [Recipe]

Why waste money and time buying pre-packaged chips when you can make your homemade baked potato chips healthy and tasty? These chips will become your favorite new snack that lasts longer and costs much less.

Your Favorite New Snack Is Waiting: Baked Potato Chips

Use what you already have in your kitchen!

This recipe calls for russet potatoes, peeled and sliced thinly, but you don’t have to use these if you don’t have them or don’t like the taste. What is great about baking chips is that many sorts of potatoes work. You can try Yukon gold, purple potatoes, red potatoes, and even sweet potatoes.

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If you are trying to go in a different direction, you can also use yucca, kale, algae, beets, carrots, and zucchini. The cooking process won’t vary too much. But keep in mind that some of these vegetables don’t necessarily have to be cooked in water beforehand.

To bake, we like to use olive oil, however, you can use vegetable or canola oil. In a pinch, you can also use peanut oil, but just remember that the flavor may be altered a little.

As for the seasoning, chili powder is just a suggestion, but you can add any flavors you like! Some great alternatives include red pepper flakes, oregano, dry basil, cilantro, Italian seasoning, or ranch dressing.

Don’t forget to add salt and pepper to taste! If you have an air-fryer, skip the baking process and the oil altogether. If not, though, the oven does great in dehydrating your potatoes or veggies into a delicious chip that is both crunchy and savory.

Allow your potatoes to bake for at least 10 minutes, or until tender. When you use substitutes, this time may vary depending on the thickness and moisture. So it’s best to keep a close eye on them.

Enjoy these baked potato chips with good tzatziki, ranch dressing, onion dip, or just on their own for a quick pick-me-up! For other great recipes, check these out.

Baked Potato Chips

Course: Snacks


  • 5 to 6 unpeeled russet potatoes, very thinly sliced, about 4 lb (1.8 kg)

  • 1/4 cup (60 ml) olive oil

  • 1 tbsp chili powder or other seasoning (such as ranch dressing mix, or Italian seasoning)

  • salt and pepper


  • To start, preheat the oven to 400 F (205 C). Prepare two rimmed baking sheets and spray with a cooking spray.
  • Boil all the potato slices in water for 8 min. Do not cover. Drain well.
  • Get a large bowl and combine olive oil, chili powder, or other preferred seasonings. Mix well.
  • Add all the cooked potatoes in the bowl and gently toss to coat.
  • Now, arrange the potato slices in a single layer on each prepared baking sheet.
  • Bake for 10 to 15 min, then flip the slices over. Bake them for another 10 to 15 min.
  • Remove from the oven and allow to cool for 10 min.
  • Enjoy!