Pin it These golden-baked potato slices deliver restaurant-quality crunch with minimal effort. Thinly sliced russet potatoes are coated in olive oil, sea salt, and aromatic smoked paprika, then oven-baked until perfectly crisp. The result is an irresistibly crunchy snack with just the right balance of saltiness and subtle smoky flavor.
What sets these apart is the simple preparation method that ensures even crisping without deep frying. The mandoline technique creates uniformly thin slices that bake consistently, while the flip halfway guarantees golden color on both sides. Perfect for game day, parties, or whenever cravings strike.
The first time I made these chips, I was trying to recreate that perfect crunch from a restaurant appetizer that had everyone reaching across the table. My kitchen was filled with the smell of baking potatoes and that amazing sound when you bite into something perfectly crisp. Now they are my go-to when friends come over because they disappear faster than I can make them.
Last summer I made a massive batch for a backyard movie night and ended up having to roast a second round because no one could stop grabbing them. My friend Sarah actually admitted she ate three bowls while we were setting up the projector screen.
Ingredients
- Russet potatoes: Their high starch content creates the crispiest chips and they hold up beautifully during baking
- Olive oil: Helps the seasonings stick and promotes even browning without making chips greasy
- 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 restaurant kitchen
- Black pepper: Just enough warmth to balance the salt and make flavors pop
Instructions
- Preheat your oven:
- Getting the oven hot before the chips go in ensures they start crisping immediately
- Slice potatoes thin:
- Use a mandoline if you have one for consistent thickness, or take your time with a sharp knife
- Toss with seasonings:
- Get your hands in there and make sure every slice feels lightly coated with oil
- Arrange in single layer:
- Crowding the pan is the quickest way to end up with soggy spots instead of crunch
- Bake until golden:
- Set a timer and check them a minute early because they go from perfect to burned fast
- Let them cool:
- This is the hardest part but they really do get crunchier as they sit for a few minutes
Pin it These became a regular thing during my weekly phone calls with my sister. We would both make a batch and catch up while our ovens did the work, then compare seasoning combinations like we were running a test kitchen.
Choosing Your Potatoes
Russets are the gold standard for chips but I have learned that Yukon Golds work beautifully if you want something slightly creamier. The key is avoiding waxy varieties like red potatoes which never seem to crisp up quite right.
Seasoning Variations
Sometimes I go all in with garlic powder and onion powder for a loaded baked potato vibe. Other times a sprinkle of nutritional yeast creates this incredible cheesy flavor without any dairy at all.
Storage Solutions
These are definitely best eaten fresh but they will keep for a few days if stored properly. The trick is cooling them completely and using a container with a tight seal.
- Add a paper towel to the container to absorb any excess moisture
- Recrisp them in a 350 degree oven for a few minutes if they soften
- Never store them warm or condensation will ruin all that crunch
Pin it There is something so satisfying about making something everyone assumes you bought. These chips have become my secret weapon for effortless snacking.
Recipe FAQs
- → What type of potatoes work best?
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Russet potatoes are ideal due to their high starch content and low moisture, which yields the crispiest results. Their fluffy interior creates that perfect crunch when baked thin.
- → How thin should I slice the potatoes?
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Aim for slices about 1/16 inch thick—roughly the thickness of a coin. Uniform thickness ensures even baking and prevents some pieces from burning while others remain undercooked.
- → Why do my chips turn out soggy?
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Soggy chips usually result from overcrowding the baking sheet or slicing too thickly. Ensure slices are in a single layer without overlapping, and consider patting potatoes dry before tossing with oil.
- → Can I make these without a mandoline?
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A sharp knife works perfectly—just take your time to maintain consistent thickness. The key is patience and precision rather than specialized equipment.
- → How should I store leftovers?
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Once completely cool, store in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it introduces moisture that compromises crispiness.
- → What seasonings work well?
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Beyond the classic salt and paprika, try garlic powder, onion powder, chili flakes, rosemary, or everything bagel seasoning. Add spices after tossing with oil for even distribution.
