Food Recipes Crispy Homemade Baked Potato Chips 5.0 (1) This delicious (vegan) snack only requires four ingredients and tastes better than the chips from a bag. By Betty Gold Betty Gold With more than a decade of experience writing and editing food and nutritional content, Betty Gold is the former senior digital food editor at Real Simple and acting senior food editor at Well+Good. Betty has also spent time working in product analysis at Good Housekeeping and in food production on The Martha Stewart Show. Highlights: * Bachelor of Science in Food Studies & Nutrition from New York University * Industry professional for 11 years * Served on mastheads at Food Network, Bon Appetit, and Good Housekeeping Magazines * Worked in publications department at James Beard Foundation Real Simple's Editorial Guidelines Published on March 25, 2021 Print Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Jump to recipe Let's be honest: Few foods are quite as satisfying as potato chips. They just check all the boxes. Chips are salty, crispy, and perfectly snackable. I don't think I've ever met a chip I didn't instantly connect with (save for stale ones, which doesn't happen on my watch). This snack used to occupy permanent real estate on my grocery list—until I realized that homemade baked potato chips taste better and are easy to make. Think about it: All you need are potatoes, seasonings, and oil. Lauren Simpson What Makes Homemade Chips Healthier Yumna Jawad, the recipe developer behind Feel Good Foodie, shares why her homemade potato chip recipe tops store-bought chips: "Homemade potato chips are oven-baked, so they are a healthier alternative, and they are so simple to make," she says. "Also, rather than deep-frying the potatoes in lots of oil, we are able to use less, meaning there's lots less saturated fat. You can also control the seasonings, and they don't contain preservatives and additives to make them shelf-stable." Jawad's easy chip recipe calls for russet potatoes (the starchier, the better), spices like garlic and paprika ("You can easily mix up your flavors with different spices, though"), and olive oil. To replicate the store-bought spuds, she says to make sure you: * Slice the potatoes as thinly as possible.* Keep the peel on.* Dry them thoroughly before baking.* Lay them in a single layer on the pan. Ingredients 2 russet Idaho potatoes (or Yukon Golds) 3 tablespoons olive oil 1/2 teaspoon paprika 1/2 teaspoon garlic powder salt and pepper, to taste Directions Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice the potatoes into thin rounds using a sharp knife or a mandolin into 1/8" thickness. Use a paper towel to dry them really well. Transfer the potatoes to the baking sheet. Drizzle the olive oil on top and season with paprika, garlic powder, salt, and pepper. Toss with your hands to combine. Arrange the sliced potatoes in a single layer on the baking sheet so they aren't overlapping. Bake until crispy, about 20-25 minutes. Be sure to let them cool completely before storing so that they stay nice and crispy. One cooled, store potato chips in an airtight container for up to 3 days. You can easily adapt these oven-baked potato chips to suit your tastes: Try chili powder, onion powder, za'atar, rosemary, truffle oil, or any other favorite spices you have on hand. Print