Pin it These golden-baked chips are thinly sliced potatoes tossed with olive oil and seasoning, then baked until perfectly crisp. The simple combination of fine sea salt and optional smoked paprika adds a satisfying salty and smoky note, elevating the crunch. Ideal for quick preparation, they make a delightful snack or a tasty accompaniment to your favorite dips. Baking at a high temperature ensures maximum crispness while keeping the inside tender, with a quick cool down to boost that crunch even more.
The first time I made these chips, I was hosting a last-minute game night and realized I had completely forgotten to buy snacks. My potatoes were sitting on the counter, almost mocking me, so I decided to experiment. Within thirty minutes, my friends were fighting over the last golden chip from the baking sheet.
My youngest brother actually asked if I could make these for his birthday instead of cake last year. That is how serious we are about homemade chips in our house. There is something magical about watching them transform from pale raw slices into golden, crunchy perfection.
Ingredients
- Russet potatoes: Their high starch content creates the crispiest chips, and the thick skin holds up beautifully during baking
- Olive oil: Helps the seasonings stick and promotes even browning without making chips greasy
- Fine sea salt: Fine salt distributes more evenly than coarse salt, ensuring every chip gets perfectly seasoned
- Smoked paprika: Adds a subtle smoky depth that makes these taste like they came from a gourmet restaurant
- Black pepper: Just enough warmth to keep you reaching for one more chip
Instructions
- Heat things up:
- Preheat your oven to 425°F and line two baking sheets with parchment paper, making sure the paper lies flat
- Slice like a pro:
- Cut the potatoes into very thin slices, about 1/16 inch thick, using a mandoline for consistency or a sharp knife if you are careful
- Season thoroughly:
- Toss the slices in a large bowl with olive oil, salt, smoked paprika, and pepper until every piece is lightly coated
- Arrange carefully:
- Lay the potato slices in a single layer on your prepared baking sheets, leaving space between each slice so they can crisp properly
- Bake to golden perfection:
- Bake for 12 to 15 minutes, flipping the sheets halfway through, until the chips are golden brown and crispy
- Patience is key:
- Let them cool on the baking sheets for 5 minutes, during which they will become even crispier
- Enjoy immediately:
- Serve right away for maximum crunch or store in an airtight container once completely cooled
Pin it These chips became a weekend tradition during college when money was tight but cravings were real. My roommates and I would experiment with different seasonings while studying for finals, and somehow the chips made everything feel less stressful.
Getting The Perfect Thickness
I learned the hard way that uneven slicing means uneven cooking. Thick slices stay chewy while thin ones burn. If you do not have a mandoline, practice your knife skills slowly, or accept that some chips will be better than others.
Seasoning Beyond The Basics
Sometimes I ditch the paprika entirely and go for garlic powder and dried rosemary. Other times, chili flakes make everything better. The best seasoning is whatever makes you want to eat the whole batch straight off the tray.
Storage Secrets
Freshly cooled chips are undeniably superior, but I have kept them crunchy for three days in a glass jar with a paper towel at the bottom. The paper absorbs any residual moisture that might otherwise ruin your hard work.
- Never store warm chips or condensation will make them soggy
- Add a small silica packet if you plan to keep them longer than a day
- Recrisp leftover chips in a 350°F oven for 3 minutes if they lose their crunch
Pin it Once you make these yourself, storebought chips will never quite hit the same way again. Enjoy every crunchy, salty bite.
