This post may contain affiliate links. Please read our disclosure policy.
This baked potato chips recipe is easy to make and seriously addictive! Thinly sliced potatoes are tossed with fresh lime juice and chili powder, then baked until perfectly crispy and golden.
Welcome to another episode of “yes, you can totally buy this at the store, but why not make it at home instead?” Because clearly, I have a thing for homemade everything. Hamburger Helper yesterday, baked potato chips today. Let’s go!
Why You’ll Love These Baked Potato Chips
- They’re actually crispy. We’re not playing around with soggy chips here. After a few rounds of testing (and, uh, snacking), I got the crisp level just right. Thin, golden, crunchy, and yeah, oven-baked.
- Better for you than store-bought. These baked potato chips skip the deep fryer, but still deliver that salty, satisfying chip experience. Plus, you get to control the oil, spices, and everything else! Like, no weird ingredients here.
- Totally customizable. Like a little more heat? Add more cayenne. Love cumin? Go wild. Want to skip it altogether? Do your thing. These chips are super flexible, and once you get a feel for your oven, you’re golden (literally).
Ingredients For Homemade Potato Chips
- Russet Potatoes – These are the best for crispy baked chips thanks to their high starch content. Yukon Golds work too, but they’ll be softer and less crunchy.
- Olive Oil – Just enough to help crisp things up and carry the seasoning. Avocado oil is a great swap.
- Chili Powder – Adds warmth and a mild smoky flavor. You can use smoked paprika for a less spicy option.
- Cayenne Pepper – For a little kick! Adjust to taste or leave it out if you prefer a milder chip.
- Ground Cumin – Totally optional, but highly recommended.
- Cornstarch -The secret weapon! It helps the chips crisp up in the oven. If you’re out, potato starch works as a backup.
- Salt and Black Pepper – Go light at first, then adjust if needed.
- Lime Juice – Fresh and zippy! It brightens up all the spices and gives the chips that final tangy punch. Lemon juice works too in a pinch.
How To Bake Potato Chips In The Oven
- Preheat the oven to 400°F and lightly grease two baking sheets.
- Toss the potato slices with olive oil, seasonings, cornstarch, and lime juice in a large bowl until everything’s evenly coated.
- Spread the slices in a single layer on the baking sheets. No overlapping!
- Bake for 15 minutes, then flip the chips and bake for 10 more, or until they’re golden and starting to curl at the edges.
- Cool the chips on a wire rack for a few minutes to let them crisp up fully.
- Taste and adjust seasoning if needed, then dive in!
Flavor Variations
This baked potato chips recipe uses chili powder, lime, and cumin for a bold, zesty vibe, but you can totally mix things up! Whether you’re craving something smoky, cheesy, or classic, there’s plenty of room to play around with the seasonings. Here are a few easy ways to change it up:
- BBQ-Style: Swap in smoked paprika, a little brown sugar, and a pinch of onion powder for that sweet and smoky flavor.
- Garlic Parm: Toss the chips with garlic powder before baking, then sprinkle with grated Parmesan while they’re still warm.
- Salt & Vinegar: Soak the potato slices in vinegar for 20 minutes before baking, then dry and season with sea salt.
- Lemon Pepper: Skip the chili and cumin, and go for fresh lemon juice with cracked black pepper!
Recipe Tips
- The thinner the crispier. Use a mandoline slicer if you can. It keeps the slices even and super thin, which is key for that crunch. If you’re slicing by hand, try to stay around 1/8 inch.
- Know your oven. All ovens run a little differently, so keep an eye on the chips during the last few minutes. If they’re not curling or crisping yet, give them a little extra time, but don’t walk away!
- Bake in batches. Crowding the pan will result in sad, soggy chips. Spread the slices out so they have room to breathe and crisp up properly.
- Skip the flipping. If you’re in a rush or don’t feel like flipping, just bake them on a wire rack set inside the baking sheet. Bonus: more airflow equals more crunch.
Serving Suggestions
These crispy baked potato chips are perfect for snacking on their own, but they also pair nicely with a big bowl of my shrimp ceviche or next to fresh pico de gallo for a light, zesty snack board situation. They’re also amazing with creamy dips like my corn dip recipe or my mango guacamole, or as a crunchy side to California burgers. And if you’re serving these at a get-together, don’t forget a pitcher of my white wine sangria! It’s fresh, fruity, and the perfect sip with salty chips. Honestly though? I usually just eat them straight off the tray. No shame.
More Homemade Chips Recipes
Pin this now to find it later
Pin It
Baked Potato Chips Recipe
Ingredients
- 2 pounds russet potatoes, (about 5 or 6 potatoes), washed, scrubbed, and cut into 1/4-inch slices (use a mandoline slicer, if possible)
- 1 tablespoon olive oil
- ½ teaspoon chili powder, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- 1 teaspoon ground cumin, or to taste
- 2 teaspoons cornstarch
- salt and freshly ground black pepper, to taste
- 1 tablespoon lime juice
Instructions
- Prep. Preheat the oven to 400°F. Lightly grease 2 baking sheets with cooking spray and set aside.
- Combine the ingredients. In a large mixing bowl, combine the potatoes, olive oil, chili powder, cayenne pepper, ground cumin, cornstarch, salt, and pepper. Toss to combine. Add the lime juice and mix until thoroughly incorporated.
- Bake. Arrange the potato slices on the baking sheets. You will have to bake in batches. Bake the first batch for 15 minutes, then remove the baking sheet from the oven and flip the potatoes.
- Continue to bake. Return the baking sheet to the oven and continue baking for 10 minutes, or until the potato chips begin to curl up on the sides.
- Cool and serve. Remove the potato chips from the oven and let them rest for 1 minute. Then, transfer the chips to a wire rack and let them cool for 5 minutes. Taste for seasonings and adjust if needed. Serve.
- Repeat with the second batch.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can these be made in an air fryer too?
Sure! Preheat air fryer to 375หF; spray the air fryer with cooking spray, cook potato slices for about 7 minutes, then flip them over, and cook for 7 to 8 minutes longer. Word of advice, don’t crowd the basket – arrange the potato slices in one single layer and cook them in batches. ๐
Those are the most perfect homemade potato chips
So glad I found this recipe when I was searching for potato chips recipes. I love how unique it is with the addition of the chili and lime, and your pictures look absolutely amazing. Thanks for sharing this.
What would you expect to happen if I left out the corn starch?
Hi! The chips won’t be very crispy without it. ๐ For crispy oven-baked chips, you need corn starch.
So I want to make these for my dad for part of his Christmas gift (we’re doing strictly homemade gifts this year) so wondering how long these would keep for? Can I make them a day or two ahead if I seal them in a Ziploc?
Hi Mary!! If you have to make them a day ahead, I would suggest just 1 day. They aren’t as crispy as store-bought chips (you would need a dehydrator for something crispier), but these will hold up for at least a couple of days if stored in ziploc bags. I hope that helps. Have a great Christmas!!!
Something about homemade chips just get me. Not sure if it’s the freshness or if I just feel less guilty because I’m not eating them out of a plastic bag, but I can never get enough! These look amazing!
What a creative idea for a fun family snack! My family will love these.