I love love love love LOVE LOVE LOVE chips. It's pretty bad: I can finish one of those gigantic bags in one day, most of the time in two hours or so. But I always felt like it was an expensive and bad habit to follow with. So I ate my last bagged chips for the last time two weeks ago, and told myself I was going to make my own from now on. Turns out not to be of exact taste (mostly because of the thickness of the chip and my own variation of spices), but just as tasty and fulfilling! Plus less oil/somewhat healthier/CHEAPER/smaller portions is always good. :)

Step 1: Ingredients

Oil Spray
Potatoes (used Russet this time)
Any type of seasoning you'd like, curry powder and salt/pepper was used this time around.
Mine didn't turn out at nice as yours :( it's not you its my fault :P, but i still dont know what im doing wrong.
Aw! What went wrong with it?
AWESOME! i love chips, im gonna make em, i tried it on the stove once upon a time FAIL!
I am so hungry =(( Thease are great i am going to make them soon as i can. Thanks for the recipie.
If you use a mandolin you can get nice consistent thickness too.
Thank you
I'm making them right now :) Thanks!
You can experiment with ground dried or fresh spices and herbs. My kids love chili power with garlic salt and pepper. Sometimes I use a teaspoon of a powdered mix such as Ranch or Italian, or taco seasoning -- really delicious and better than anything you'd find at a restaurant!
I have been doing Baked or Grilled Potato's "Chips", "Slabs" (cut Potato lengthwise" or wedges for years now and I have found that if you give the potato's a rinse and then a soak in ice cold water bath for several hours and then a quick rinse helps remove a lot of potato starch and that help in browning. I have also found that if you making sure your potato's are very dry before oiling them helps in browning and crispness. As far as pre-oiling I use the bag method but have less oil is more. I don't mean to skimp on it but the tatters don't need to swimming in it either, I use EVOO also remember that over seasoning can burn especially on the Barbecue Grill. If you choose to fry you tatters add some sugar to their bath water, it will help in browning and crispness. Also if you fry you tatters try frying them twice, the first time with an oil temperature at 270 to 280 degree F for 8 to 10 minutes (Potatos should look slightly translucent) and then drain them well and blot them dry with paper towels (Wait 20 to 30 miniutes before frying the second time) and then fry them again at 375 to 380 degree F until you tatters are floating and are GBD (about 3 to 5 minutes). No matter if you bake, grill or bake your tatters do not over crowed them especially on the baking pan and when frying them other wise you get soggy, limp and maybe hot potatoes instead of Golden Brown and Delicious tatters.
I like putting all of the slices and oil in a plastic bag along with spices then shaking..... also You need to get a Mandoline Slicer.... they are amazing
Good instructable, I'm going to make these tonight. Thanks!
If you want them really crispy, it might also be a good idea to wash the sliced potatoes in water a few times to get some of the starch off. I love making these, but I usually use my deep fryer and not the oven ;)
I just tried the washing with water tip and it helped! Thanks! Do you mind if I add it to the Instructable? Credited of course. :)
Go ahead ;)
Oh yum! I need to do this too! I want to figure out how to do the barbeque flavor that my kid loves so much - he got me hooked on them now.
Idk, but here's a possible way: if you have bbq sauce, maybe just swipe a thin layer on the slices b4 you bake them, I don't know...lol
I love baking chips like this. You can vary the shape and thickness and experiment with the potatoes too. My mom will put the potatoes in one tray and lets say meat loaf in another. Cook them separate until both are mostly done then add the meat loaf to the potatoes.
I did this last night! It was great.<br /> I had some leftover potato slices that didn&#39;t fit into the dish I was using for baking sea bass.&nbsp; Since the oven temp for the fish was only 350, I left the chips in a little longer.&nbsp; They were delish!&nbsp;<br />
Great! I'm glad it worked for you. :)
use a salad shooter ( I think they still make them) and you can get really thin chips. Microwave works too.
Looks Lovely! And so simple too... can't wait to give it a try. Just got to wait for the potatoes to really grow *sigh*
You should try deep frying them in hot oil, then draining on a paper towel instead. Much better. Of course, not quite as healthy. :)
What temp do you cook them at?
In step 2: 400 F. :)
This is great, i make potato chips ones and a while, but i deep-fried them. This should be a healthier and more affordable route. Also, a mandolin is great for cutting potatoes, well worth the buy if you can find one for about 20$.
I had chips/fries that looked just like this at a restaurant last week - can't wait to give it a shot!
I have two potatoes in my kitchen that are about to get chipified!

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