Homemade Potato Chips

• 2 large russet potatoes, thinly sliced
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt

Steps

1. 1 Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2 Rinse potato slices in cold water, then dry thoroughly with paper towels.
3. 3 Toss potato slices with vegetable oil and salt in a large bowl.
4. 4 Arrange potato slices in a single layer on the prepared baking sheet.
5. 5 Bake for 15-20 minutes, flipping halfway through, until golden and crisp.
6. 6 Remove from oven and let cool before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add your favorite spices like paprika or chili powder before baking.
• Use sweet potatoes for a sweeter, vibrant twist.

Substitutions

• If russet potatoes aren't available, use Yukon Gold or any other baking potato.

Pairings

• Perfect with a charcuterie board or alongside a hearty sandwich.

Nutrition

Tips

• For extra crispiness, soak the potato slices in cold water for 30 minutes before drying and baking.
• Keep an eye on the chips towards the end of cooking to prevent burning.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for a few minutes to restore crispiness.

Freezing: Does not freeze well due to texture change upon thawing.

Serving Suggestions

• Serve with your favorite dip like ranch or salsa.
• Enjoy as a snack with a cold beer or a glass of iced tea.

FAQ