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An easy side for any meal, these Baked Potato Chips are fun and totally tasty. You can’t eat just one!

Baked Potato Chips in a wooden basket with parchment paper and rosemary on the side.

Baked Potato Chips are one of those basic recipes you need in your arsenal. We amp up the flavor of ours with fresh chopped rosemary, but they are totally customizable to your personal taste. 

We like to make these chips extra fun by mixing up both Yukon Gold and sweet potatoes so there a contrast of flavors, making them irresistible to eat one after another. 

Devour them as is, or use them as dipping chips in your favorite sauces and condiments. Ranch or our own Roasted Garlic Cream Cheese Dip are our go-to’s. 

You can use them for appetizers, to a side dish, or a snack. They are also totally versatile by adding your own seasonings or herbs to your liking.

If you love potato chips and don’t feel like sending the money on the store-bought variety, then you absolutely have to make these Baked Potato Chips. Easy, tasty, crispy, and a healthier alternative to the mass-produced version.

Our other favorite potato recipes on our site include: Loaded Potato Skins, Oven Sweet Potato Fries, and Crispy Baked Potatoes.

Close up of baked potato chips with a sprig of rosemary and little bowl of salt.

WHY THIS RECIPE WORKS:

  1. Minimal and easy-to-find ingredients help these come together in no time.
  2. A true crowd-pleaser.
  3. Perfectly customizable, so you can make a flavor that suits everyone.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

  • Sweet potatoes
  • Yukon Gold Potatoes
  • Olive Oil
  • Fresh rosemary
  • Sea salt

Overhead shot of the ingredients needed to make Baked Potato Chips

HOW TO MAKE BAKED POTATO CHIPS:

  1. Preheat the oven to 300*F. 
  2. Wash and pat dry sweet potatoes and Yukon Gold potatoes. Use a mandoline and thinly slice evenly about 1/16 of an inch thick.
  3. Mix the olive oil, salt, and rosemary in a large bowl.
  4. Add the sliced potatoes to the bowl. Toss together, making sure each slice is covered by the oil mixture.
  5. Lay the potato slices on baking sheets in a single layer, not touching. Bake in the oven for 20-25 minutes, flipping halfway through. Depending on how many potato slices you have, you will have to repeat this process 3-5 times until all potatoes are baked. Pay attention to the sweet potatoes, as they can burn very fast!
  6. Remove from the oven and let them cool slightly before serving.

Collage of in process photos on how many Baked Potato Chips.

DO I HAVE TO PEEL THE POTATOES?

No, you do not need to peel the potatoes. We love to keep the skins on. To me, this is perfectly fine and they come out super tasty, plus it cuts down on the prep time.

However, if you want to peel the potatoes before slicing, you absolutely can.

WHAT OTHER SEASONINGS CAN I USE?

While we kept it simple for this recipe, using only fresh rosemary, you can switch up the flavor by tossing the potato chips in other seasonings when they come out of the oven. 

Other seasonings you can use:

  • BBQ seasoning
  • Lemon pepper seasoning
  • Cajun seasoning
  • Blackening seasoning

To season the potatoes with a spice blend, simply add the Baked Potato Chips to a very large bowl while they are still warm. Sprinkle in the seasoning mix and toss the bowl so the potato chips get coated in the spices. Taste and add more seasoning if necessary.

CAN I USE DIFFERENT POTATOES?

If you want, you can make this recipe by using all Yukon Gold potatoes or all sweet potatoes, you do not have to make a mix of both like we did here. The directions are the same if you use a mix or each potato individually.

You can also use Russet or Idaho potatoes instead of Yukon Gold or sweet potatoes.

Close up shot of Baked Potato Chips on a sheet tray with a sprig of rosemary

HOW TO STORE:

These chips keep in an airtight container in the fridge for up to 2 days. You can also freeze them for up to 3 months if they are placed in a freezer-safe ziplock bag. 

After they have sat in the fridge, they may become soggy. To reheat, I suggest reheating in the oven or air fryer until warmed through. If placed in the microwave, they may become soggier.

TIPS AND TRICKS:

  • This makes a large batch, but you can easily double it or cut it in half.
  • Other potatoes can be used, see above for which I recommend.
  • To make it suit your tastes, add a seasoning blend.
  • Reheating in the oven or air fryer is best.
  • Leave the skins on or off to your preference.
  • Use any of your favorite dippings sauces for this recipe
  • These can be frozen, see above on how to do that.

Baked potato chips in a wooden bowl with parchment paper and a hand grabbing one.

Need a simple recipe you can use any day of the week for a side dish, appetizer, or snack? Then you absolutely must make these family-friendly Baked Potato Chips!

If you like this recipe you might also like:

If you’ve tried these BAKED POTATO CHIPS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 2 votes

Baked Potato Chips

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 25 minutes
Any easy side for any meal, these Baked Potato Chips are fun and totally tasty. You can't eat just one!
Servings 6 servings

Ingredients
  

Instructions

  • Preheat the oven to 300°F. 
  • Wash and pat dry sweet potatoes and Yukon Gold potatoes. Use a mandoline and thinly slice evenly about 1/16 of an inch thick.
  • Mix the olive oil, salt, and rosemary in a large bowl.
  • Add the sliced potatoes to the bowl. Toss together, making sure each slice is covered by the oil mixture.
  • Lay the potato slices on baking sheets in a single layer, not touching. Bake in the oven for 20-25 minutes, flipping halfway through. Depending on how many potato slices you have, you will have to repeat this process 3-5 times until all potatoes are baked. Pay attention to the sweet potatoes, as they can burn very fast!
  • Remove from the oven and let them cool slightly before serving.

Notes

  • This makes a large batch, but you can easily double it or cut it in half.
  • Other potatoes can be used, see above for which I recommend.
  • To make it suit your tastes, add a seasoning blend.
  • Reheating in the oven or air fryer is best.
  • Leave the skins on or off to your preference.
  • Use any of your favorite dippings sauces for this recipe
  • These can be frozen, see above on how to do that.

Nutrition

Calories: 242kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 455mg | Potassium: 739mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16033IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 1mg
Nutrition Disclaimer
Course Appetizer, Side Dish, Snack
Cuisine American

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5 from 2 votes (2 ratings without comment)

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