Baked Potato Chips

1 Comment 02 May 2014

Probably my most favorite potato chip ever is the Baked Lay’s BBQ chips. They’re so light and crisp, and the BBQ flavor is a little sweet and doesn’t try to sock me in the mouth with too much sass. We probably should have invested in Lays company stock while I was preggers because those chips were my go-to snack. The chips below are not like those Lay’s chips, but they’re still good. Not Lay’s Baked BBQ good, but…well, decent. I know, that doesn’t sound very enthusiastic, but there’s a reason.

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There’s a lesson to be learned with every recipe you try. No, really! Sometimes it’s as simple as: Oh hells yes, I knew this would taste good and it does taste good and I’m clearly a genius for seeing/making/and now eating it.

Other times the lesson is that we can’t do math as well as we thought we could. I’m an excellent example. I mean, I already knew I can’t do math, but I still manage to give myself many glorious, embarrassing examples, some of which happen right in my kitchen while food blog cooking!

Other times recipes like today’s bring us the lesson of This is Exactly Why the Processed Food Industry Is So Successful. More specifically, today, it’s This is Why the Potato Chip Industry Has Us in a Stranglehold and We Can’t Do a Darn Thing About The Shoddy Amounts In Those Bags.

You see, it’s all the work. It’s the time. It takes a lot. For even less return than you get from those bags.

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Sometimes though it’s also a lot of fun to make something like homemade baked potato chips from scratch. Look, for one, it’s cheap. You’re not buying ridiculously expensive ingredients. It’s not hard work, it’s just that it’s time-involved. But I honestly could not see myself “whipping up” these for a party. By the time the party came around I’d need a nap.

By the way, if you ever decided to invest in one of those mandolin slicer deals, that will at least make this recipe a little bit quicker. Obligatory yet necessary reminder: watch those fingers. It’s incredible easy to forget how quickly you’re slicing on one of them and get way too close to your fingers.

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The recipe calls for a nice chunk of fresh garlic to cut and press onto a pan brushed with oil. After doing this for a few minutes, pressing down as hard as I could, there wasn’t much garlic flavor at all. I’d suggest instead to throw some fresh garlic in a skillet with the olive oil and gently heat them till the oil has been infused with the garlic, then brush that on the pans instead.

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Simply lay your potato chip slices flat on the pan, no overlapping.

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Season the chips however you’d like: salt, pepper, a seasoning blend, whatever seems good to you. We used a little garlic salt and pepper. I’d suggest going light on the seasoning unless it’s one that tends to need more used for better flavoring. After the first batch we backed off both the pepper and garlic salt a lot.

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After the first batch or two, I realized my oven might be on a little too high a temp, so I moved the rack up one slot and this helped a little. You could also lower your temp a little if it seems to be browning the chips too much.

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Things like these chips are usually fried, but when baked, they tend to have a slightly chewier texture. It’s not a bad texture, it’s just different. It’s a little tricky to get them baked right – as you can see they do want to brown almost too much, but I came to appreciate the more browned parts, too, which do come closer to that normal crisp bite we all know and love. It just depends on how deeply you like your baked chip flavors. I liked their thinness the best, so yay for the mandolin slicer. I think recipes like this are worth trying and maybe even making again should I find myself with the time and inclination. But I won’t be dumping out all the store-bought chips either.

Baked Potato Chips

originally by Rori Trovato via

Prep Time: 10 hour    Cook Time: about 30 minutes per batch    Level: Easy    Serves: 4-6

  • 1 1/2 to 2 pounds large baking potatoes, scrubbed
  • 4 Tbsp. extra-virgin olive oil
  • 1 large garlic clove, peeled
  • Salt and freshly ground pepper

Preheat oven to 350°. Slice potatoes lengthwise very thin (about 1/16 inch).

Brush 2 baking sheets with 1/2 Tbsp. olive oil each. Rub garlic over surface, pressing hard to extract as much garlic juice as possible. Place baking sheets in oven to warm for 5 minutes.

Place potato slices side by side on hot baking sheets. Sprinkle generously with salt and pepper. Bake 7 to 10 minutes, rotate pans (for even browning), and bake another 10 to 15 minutes.

Flip potatoes and bake 5 minutes longer or until golden. Remove and cool on paper towels. Repeat with remaining potato slices. Eat warm or store in airtight container.


We used two large baking potatoes, about 6 or so inches long each. When slicing your potatoes, don’t slice more than one baking sheet can hold. They will turn brown the longer they’re raw and exposed to air. If using a mandolin, they’re sliced so quickly that it’s easiest to wait till you’re ready to put more on a baking sheet to slice more. Just place your already cut potato cut side down on a plate or cutting board to keep its surface from browning while you wait to bake another batch.

You could also put your slices in water till done to keep them from browning, but I’m not a fan of this method. Even after drying the potatoes with paper towels, they still run the risk of being too wet when baking them (been there, done that). Do whatever works best for you.

How many this will serve will depend entirely on how you interpret the recipe and make them. We used two potatoes and that was enough for three of us alongside some veggie burgers.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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1 comment

  1. Yeah this is easy to made it:)

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