Oven-Baked Potato Chips
Crunchy, homemade oven-baked potato chips are a delightful guilt-free snack that you can whip up in no time! With just a few simple ingredients like fresh potatoes and your favorite spices, these chips are not only low in calories but also bursting with flavor. Perfect for munching on during movie night or as a crispy side to your meals, you'll never look at store-bought chips the same way again!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- some red potatoes that are not watery
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- vinegar
Nutrition (per serving)
Calories
152
Protein
4g
Carbs
34g
Fat
0g
👨🍳 Instructions
- 1
Peel the red potatoes and slice them very thin using a knife or mandoline.
- 2
Wash the sliced potatoes in cold water to remove starch.
- 3
In a bowl, mix vinegar and salt, then soak the potatoes for about an hour.
- 4
Pat the potatoes dry with a kitchen towel to remove excess water.
- 5
Bake in the oven or air fryer at 180 degrees Celsius for 20 minutes.
💡 Pro Tips
- ✓Slice potatoes to 1.5-2mm thickness using a mandoline because thinner slices (under 1.5mm) will burn before centers crisp, while thicker slices won't achieve the shatteringly crisp texture—the starch gelatinization window closes too quickly at 180°C.technique1.5-2mm thickness
- ✓Soak sliced potatoes for exactly 30-45 minutes (not the full hour) in the vinegar-salt mixture because extended soaking beyond 45 minutes causes pectin breakdown, making chips rubbery rather than crisp; vinegar's acidity denatures cell wall structure over time.timing30-45 minutes maximum
- ✓After patting dry, spread potatoes in a single layer and let them air-dry uncovered for 10-15 minutes before baking because residual surface moisture creates steam that prevents the Maillard reaction and crisping—you need <5% surface moisture for proper browning.timing10-15 minutes air-dry
- ✓Arrange chips in a single layer without overlapping on parchment paper, then increase oven temperature to 200°C (not 180°C) for the last 5 minutes because the lower initial temp allows starch gelatinization (145-165°C), while the final burst caramelizes the exterior and drives off final moisture.technique200°C for final 5 minutes
- ✓Use red potatoes specifically because they contain 15-17% starch compared to russets at 20-22%—this lower starch content prevents over-browning and keeps chips from becoming bitter, while the thinner skin adds structural integrity during baking.ingredient15-17% starch content
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Oven-Baked Potato Chips
Crunchy, homemade oven-baked potato chips are a delightful guilt-free snack that you can whip up in no time! With just a few simple ingredients like fresh potatoes and your favorite spices, these chips are not only low in calories but also bursting with flavor. Perfect for munching on during movie night or as a crispy side to your meals, you'll never look at store-bought chips the same way again!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- some red potatoes that are not watery
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- vinegar
Nutrition (per serving)
Calories
152
Protein
4g
Carbs
34g
Fat
0g
👨🍳 Instructions
- 1
Peel the red potatoes and slice them very thin using a knife or mandoline.
- 2
Wash the sliced potatoes in cold water to remove starch.
- 3
In a bowl, mix vinegar and salt, then soak the potatoes for about an hour.
- 4
Pat the potatoes dry with a kitchen towel to remove excess water.
- 5
Bake in the oven or air fryer at 180 degrees Celsius for 20 minutes.
💡 Pro Tips
- ✓Slice potatoes to 1.5-2mm thickness using a mandoline because thinner slices (under 1.5mm) will burn before centers crisp, while thicker slices won't achieve the shatteringly crisp texture—the starch gelatinization window closes too quickly at 180°C.technique1.5-2mm thickness
- ✓Soak sliced potatoes for exactly 30-45 minutes (not the full hour) in the vinegar-salt mixture because extended soaking beyond 45 minutes causes pectin breakdown, making chips rubbery rather than crisp; vinegar's acidity denatures cell wall structure over time.timing30-45 minutes maximum
- ✓After patting dry, spread potatoes in a single layer and let them air-dry uncovered for 10-15 minutes before baking because residual surface moisture creates steam that prevents the Maillard reaction and crisping—you need <5% surface moisture for proper browning.timing10-15 minutes air-dry
- ✓Arrange chips in a single layer without overlapping on parchment paper, then increase oven temperature to 200°C (not 180°C) for the last 5 minutes because the lower initial temp allows starch gelatinization (145-165°C), while the final burst caramelizes the exterior and drives off final moisture.technique200°C for final 5 minutes
- ✓Use red potatoes specifically because they contain 15-17% starch compared to russets at 20-22%—this lower starch content prevents over-browning and keeps chips from becoming bitter, while the thinner skin adds structural integrity during baking.ingredient15-17% starch content