If you mean a homemade version of the crispy potato chips sold by major brands, here’s an easy baked recipe. Thin, evenly sliced potatoes and a single layer are key to getting them crisp. PBS+1
Ingredients
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2 large potatoes, preferably Russet
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1–2 tablespoons olive or vegetable oil
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½ teaspoon salt
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¼ teaspoon paprika, optional
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¼ teaspoon garlic powder, optional
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Black pepper, optional
Instructions
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Heat the oven to 200°C (400°F).
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Wash the potatoes and slice them very thinly and evenly—about 2–3 mm thick.
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Soak the slices in cold water for 20–30 minutes to remove some surface starch.
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Drain and dry the slices extremely well with a clean towel. This helps them become crisp.
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Toss with the oil and seasonings.
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Arrange the slices in one layer without overlapping on a lightly oiled baking sheet.
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Bake for about 15 minutes, then carefully flip the chips.
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Continue baking for another 10–15 minutes, watching closely because thin chips can brown quickly.
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Remove chips as they become golden and crispy. Let them cool for a few minutes—they become even crispier as they cool.
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Sprinkle with a little additional salt if desired.
Flavor ideas
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Classic: salt only
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BBQ: paprika + garlic powder + a pinch of onion powder
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Spicy: paprika + chili powder
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Sour-cream style: onion powder + garlic powder + a little dried parsley
For the crispiest result, don’t overcrowd the tray and make sure the potato slices are thoroughly dry before baking. PBS+1
