Homemade Potato Chips, Baked


This method is from Ina Garten’s Parties cookbook, which I love. It’s super easy but you need a mandoline or something that will give you super thin slices. My grandma always used an old metal slicer that sat on the table and had a crank to spin the blade. You put the potato in, pushed it down with a metal foot and turned the crank. It made perfect slices and your hands never came near the blade. If I could find one I would buy it on the spot because mandolines scare me. So, I sliced these my hand. If you do it that way make sure you can see the blade as you cut the slices – they need to be that thin.

Potato Chips, Makes about 40 chips

Four baking potatoes, sliced thin (1/16″)

Olive oil



Pat the slices dry and toss them with olive oil. Be generous, we don’t want any sticking or things will get ugly.

Preheat the oven to 400 (350 convection if you have it). Spread the slices on a greased cookie sheet in a single layer.


Bake them for 10 minutes, flip and bake for another 10 minutes. Season with salt and other spices to taste. Flip one more time and bake until lightly brown and crisp – about five more minutes. They have to be super-super thin and evenly cut to get as crispy as storebought chips. But even if they’re not that crispy people (men especially) love them because they have such a great potato taste.

You can consider the Super Bowl a trial run. Then be cool like Ina: make these again next month for an Oscar party and serve with caviar dip and champagne!



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