Homemade Potato Chips


Who doesn’t love potato chips? I could sit down and eat an entire bag, any day of the week, which might explain why I rarely buy potato chips. They’re so enticing. And snackable. But then potato chips go so well with sandwiches, hamburgers, hot dogs, etc, so I buy some then I have to eat the whole bag. It’s a nightmare!

Just kidding. It’s wonderful!! I love potato chips. But, I don’t really need the whole bag, and you can make them at home in a decent portion for pennies compared to two or three dollars for a bag full of preservatives. They’re quick and easy to make, and you can season them however you like. And you can make a crazy amount of potato chips just from two large potatoes.
Start with narrow-shaped potatoes–keeps you from having some humongous chips. Unless you want humongous chips, then go ahead. Preheat the oven to 400-degrees.
Slice the potatoes very thinly, no more than 1/8 inch thick if you can.
Add to a bowl along with a tablespoon of olive oil, salt, pepper, and/or whatever else suits how you want to season. Here, I’m making basic potato chips with about a teaspoon of salt, teaspoon of pepper, and teaspoon of parsley. That’s just a guide–use more or less salt to your preferences (or none at all).
When I want spicy potato chips, I use some ground cayenne. You can even use sugar if you want some sweet and spicy potato chips. Garlic, herbs, the world is your potato chip. Morgan loves salt and vinegar chips, and you can get that flavor by adding a dash of vinegar to the tossing mixture.

Spray a large baking sheet with oil and place the potato chips in a single layer across the sheet.
Baking time will depend on the thickness of your chips. If you’re like me and not perfect, some chips will be finished sooner than other chips. Baking time varies from 20 to 30 minutes. Check frequently after 20 minutes has passed and remove finished chips as they’re ready, allowing the rest more time. Finished chips should just barely be starting to brown.
Drain on paper towels and let cool to crisp up.
I suppose you could store the leftovers, but WHAT LEFTOVERS?

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Posted by Suzanne McMinn on February 17, 2014  

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7 Responses | RSS feed for comments on this post

  1. 2-17

    MMM chips! Suzanne, do you turn them at all whilst baking? Thanks for the post! Hope you guys are surviving your whacky winter weather alright.

  2. 2-17

    No, you don’t turn them while baking!

  3. 2-17

    Thinking of trying this with sweet potatoes to see how it works. Nice to have this recipe if you’re snowed in and are out of snacks since potatoes are a staple for most people.

  4. 2-17

    If you ever have occasion to pick up a mandoline, it makes such short work of slicing the potato, even into 1/16th inch which makes for a really crisp chip. Also, a deep fryer (yes, I know, not as rustic) makes for a great final product. Just sayin’… Since findng and using these two appliances I agree that homemade chips without the cost and preservatives of store-bought is the way to go!

  5. 2-17

    I love this post, as the above reader mentioned, I do have a mandoline that I picked up for just a few pennies on a clearance table. it is perfect for slicing potatoes. This would be a fun thing to do with the kids with on snow days. Thank you!

  6. 2-17

    I’m with you Suzanne, I love potato chips also. I have made them, but you are right you really need to slice them thin. I looked for a slicer I could buy, but they are way too expensive for my pocket.
    Those look wonderful and tasty.

  7. 2-19

    Hmm bacon pieces, ranch dressing mix, too bad I don’t have tomato powder. Do you have to use oil or could you coat them in a dressing like ranch?

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