Let’s Get Baked: Homemade Baked Potato Chips

I’m really making an effort to make simple meals and snacks more frequently at home, aside from ice cream and baked goods, so we’ve been working behind the scenes on some more savory recipes that I really, really love. And today we’re tackling homemade baked potato chips, with all different kinds of potatoes (sweet potatoes, red potatoes,  purple potatoes, and yellow too).

What we ended up with is a chip that tastes WAY better than those pre-bagged grocery store snacks (better tasting and healthier). AND they’re insanely easy make. Really, they just take a few minutes to prep and then you toss ’em in the oven to bake.

So, if you’ve been meaning to revamp your afternoon snacks, be sure to give this baked potato chip recipe a whirl. You won’t regret it. Also, if you like dipping sauces, we made two for you to try…a garlic dill sauce and sriracha mayo. Click through for the recipe.

Ingredients for Baked Potato Chips

• small bag of tri-colored potatoes (yellow, red, and purple)
• 1 small sweet potato
• olive oil (for drizzling)
• sea salt (I like using himaylian sea salt

*You’ll also need parchment paper and a mandoline slicer. My mandoline is from Amazon and works really well (costs $20). Just be sure to use the slicing guard because those blades are SUPER sharp!

In fact, this is the recipe I was working on when I sliced my finger in a pretty dramatic fashion. I was not using a slicing guard at the time because apparently I like to live dangerously. I do not recommend living dangerously on this one! Unless you like taking trips to Urgent Care.

Instructions

Preheat oven to 400°. And cover cookie sheet with parchment.

Slice potatoes with mandolin slicer (on thinnest setting). They should all be roughly the same size for best baking.

Line parchment with sliced potatoes. Do not overlap. Sprinkle with olive oil and sea salt. Add garlic powder for extra flavor if you like.

Bake for 15-20 minutes checking frequently. Smaller slices will take less time, so start checking them after 10 minutes.

Let cool on a drying rack or plate lined with paper towels.

The chips are good on the own, of course. I eat them as is. BUT if you want to make some dipping sauces for your chips, you can whip up two options in just a couple of minutes that go really well with these: garlic dill sauce and sriracha mayo. Here’s how you make those dips…

Garlic Dill Sauce
Mix together the following ingredients in a small(ish) airtight container: 1/2 cup mayo, 1tbsp olive oil, 1/2 clove minced garlic, 2 sprigs of dill (chopped). Refrigerate.

Sriracha Mayo
Mix together the following ingredients in a small(ish) airtight container: 1/2 cup Mayo, 1 tbsp Siracha (add more for extra heat), 1 Tbsp chopped cilantro. Refrigerate.

Photography and styling Amelia Tatnall Lawrence

Think you’ll give these try? What other seasonings do you think would work for these chips? I’m looking for a new flavor to try next time.