Home Baked Potato Chips Recipe

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This recipe can be used with any of your favorite veggies to make healthy snacks at home.
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“Real Snacks” by Lara Ferroni brings your favorite childhood snacks back without the junk.
10 cups SERVINGS


  • 3 medium russet potatoes (about 1 1/2 pounds)
  • Safflower oil, for frying
  • About 3 tablespoons salt, Sour Cream and Onion Flavoring or BBQ Flavoring


  • Slice the potatoes into 1⁄16-inch-thick rounds and place in a large bowl. Cover the potato slices with cold water, swish, and drain. Place the slices in a single layer on a towel and top with another towel. Gently press to dry the slices. Repeat with the remaining slices.

    To fry the chips, heat at least 2 inches of oil in a heavy-bottomed pot to 375 degrees Fahrenheit. Fry the dried potato slices in batches, being sure not to crowd the pot, for 1 to 2 minutes, flipping once, until they are a light golden brown and the bubbling oil calms. If there is still bubbling going on, there is still moisture in the chips and they will be soggy. Remove the chips with a slotted spoon and place on a wire rack to drain and cool slightly. Sprinkle to taste with your chosen seasoning and serve.

    To bake the chips, preheat the oven to 400 degrees Fahrenheit. Spray the dried potato slices with olive oil. Bake until the chips are a light golden brown, about 10 minutes, rotating the baking sheet halfway through baking. Sprinkle to taste with your chosen seasoning and serve. These chips are naturally gluten-free and vegan.

    More from: Real Snacks

    Chocolate Mint Wafer Recipe
    Toaster Tarts Recipe
    Orange Vanilla Ice Pop Recipe

    ©2012 By Lara Ferroni. All rights reserved. Excerpted from Real Snacks: Make Your Favorite Childhood Treats Without All the Junk by permission of Sasquatch Books.

Real Snacks (Sasquatch, 2012) by Lara Ferroni recreates your favorite childhood treats and brings them together all in one cookbook. Every recipe can be modified to be gluten-free or vegan friendly, so that everyone can take a trip down memory lane. The following excerpt is her recipe for baked potato chips.

Russet potatoes are the quintessential frying potato, but I recommend trying this recipe with a mix of other starchy vegetables like lotus root, parsnips, or yams. Pull out your mandolin for the thinnest, crispiest chips. Or look for special ridged chip cutters to make your own ruffled version. For traditional chips, fry the potato rounds; for less greasy (but still tasty) chips, bake them instead.