Baked Potato Chips

Homemade potato chips in the oven sound like a compromise, but this high-heat method gets genuinely crispy results without the mess of deep frying.

The key is the temperature and the slice thickness. Thin, even ⅛-inch slices are non-negotiable. Too thick and they steam rather than crisp, no matter how hot the oven. A mandoline makes this straightforward. Trying to slice by knife to uniform ⅛-inch is ambitious.

The butter brush is generous, and that fat is what drives browning. Six tablespoons across 3.5 pounds of potatoes sounds like a lot, but it distributes thinly across the surface area of hundreds of individual slices. The high oven temperature immediately begins caramelizing that butter on contact.

Switching pan positions halfway through is specified for a reason: most ovens have hot spots, and the rack swap ensures even browning across both sheets. Don’t skip it.

These do not hold. Serve immediately off the pan.

Pro Tips

• ⅛-inch slices are mandatory: Thicker slices won’t crisp in this time. Use a mandoline if you have one.
• Single layer matters: Overlapping slices steam each other. Every slice needs direct contact with the pan.
• Swap pans at the halfway mark: Upper and lower racks bake differently. Switching ensures both trays finish together.
• Serve right away: These crisp up as they cool, then turn soft within 10-15 minutes. They don’t save well.

Variations

• Seasoned version: Toss with a little paprika, garlic powder, or rosemary before brushing with butter.
• Parmesan finish: Dust with finely grated Parmesan immediately out of the oven for a savory, salty coating.