Reader question… “I wonder if you ever make potato chips and if you do would you share how you do it. I tried several baked potato chip recipes but the chips I made weren’t very crispy and didn’t really look or taste like a real potato chip. My kids miss having chips at celebrations and I would be forever grateful if you could help me with this.” –Schuyler T.
The secret to making crispy potato chips in the oven is that the potatoes MUST be cut in very, very thin slices. This is possible but very difficult to do with a knife… but not difficult at all to do with a mandoline! Even an inexpensive mandoline like the one I have makes it very, very easy to cut almost paper-thin slices… I actually use the second to thinnest setting on my mandoline when I make baked potato chips.
You also need a moderate to very hot oven temperature. In my oven a setting of 425°F seems to be about right, although my oven runs hot, so you might need a slightly higher setting. Oven baked potato chips need to be watched because they can… and WILL… burn in an instant, so check on them every few minutes during the baking time.
Most recipes specify that the potatoes should be cut in very thin slices, or about 1/8 of an inch thick, but thinner mandoline-cut slices will make crispier chips. I have found that lining the baking sheet with aluminum foil and lightly coating the foil with olive oil will help keep the chips from sticking. I bake the chips until the top sides of the potatoes are nicely browned (this usually takes about fifteen minutes) and then turn the slices over and bake for another ten to fifteen minutes.
If the potatoes were sliced thinly enough, the baked chips will be crisp… although baked potato chips do not hold that crispness and are best eaten freshly baked.
Baked potato chips are delicious, but they’re in a category all their own, and they don’t look or taste like “real”… deep fried… potato chips. I’ll share how I make those in another post.