The most Crispy Salty Baked Potato Chips you’ve ever had!!! **Insert drooling here! These totally hit the spot when paired with my fresh garden Chive Dip!

IT IS MOVING WEEK FOR US!! We left the kids with their Grandparents and drove 1500kms to finish packing up the house! (Was a throwback doing that drive all in one day with no kids!!)

Crispy Baked Russet Potato Chips with a sprinkle of salt and pepper and baked in the oven.

So here I am about to leave my full garden when we move, but I dug out some russet potatoes early and wow!!! They are big already! I am so pleased! (My definition and yours of big likely differs greatly but don’t burst my bubble!)

I made this recipe for Baked Potato Chips a couple times before the kids were gone too which is how I caught this little crumb snatcher stealing my photo op!!

My sneaky one year old stealing my irresistible freshly baked potato chips!

How to prep the potatoes

  • I used Russet potatoes and a mandolin to get even slices. If they are uneven they will also bake unevenly.
  • Slice the potatoes 1/8″ thick. You can see mine are see through they are so thin!
  • Rinse the potato slices under cold water and press between two towels to dry as much as possible.
  • Coat with Olive oil and lay flat on a baking sheet. Make sure to not overlap or they won’t get crispy.  You can see I didn’t line the baking sheet with parchment in the photos however after trying it both ways I would recommend using parchment!
  • Sprinkle evenly with kosher salt (I like the big flakes) and fresh cracked black pepper and bake at 400 degrees F on Convect.  If your oven does not have the convection feature it will just need to bake an extra 3-5 minutes.
  • Enjoy fresh and hot with my creamy fresh Chive Dip!

Baked Russet Potato Chips with a sprinkle of salt and pepper and baked in the oven.

 

Baked Russet Potato Chips with a sprinkle of salt and pepper and baked in the oven.
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Baked Potato Chips

The most Crispy Salty Baked Potato Chips you've ever had!!! Easy to make, delicious to eat, can be enjoyed plain or paired with my Sour Cream and Chive Dip!

Course Appetizer
Cuisine American
Keyword baked potatoes, potato chips, potatoes, russet potatoes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Author Just a Dash

Ingredients

  • 2 Russet Potatoes
  • 3 tbsp Olive Oil
  • Kosher Salt
  • Fresh Cracked Black Pepper

Instructions

  1. Preheat oven to Convection 400 degrees F or if you don't have convection just 400 degrees F and adjust cooking time!

  2. Slice potatoes 1/8" thick, for best results use a mandolin to get the slices very thin and all the same thickness!

    Russet Potatoes sliced thinly and ready to bake

  3. Rinse the potato slices under cold water and pat dry using a towel or paper towels.

    Russet Potatoes sliced thinly, rinsed and drying on a towel before baking

  4. Place potato slices in a bowl with olive oil and toss to coat.

  5. Lay the slices on a parchment lined baking sheet taking care to not overlap or they won't crisp up.

    Russet Potatoes sliced thinly and drizzled in olive oil, a sprinkle of salt and pepper and ready to bake

  6. Bake for 15 minutes or approximately 20 if you didn't use a convection oven. Enjoy!

Holly Hunt