Seed-Oil Free Homemade Potato Chips
There's something incredibly satisfying about making your own potato chips.
They're crisp, golden, salty, and made with just a handful of simple ingredients. No mystery oils, no artificial flavors, and no need for a deep fryer. With the right technique, you can make restaurant-worthy potato chips right in your oven.
Whether you have russet potatoes, Yukon Golds, or both, here's exactly how to make perfectly crispy homemade potato chips every time.
Which Potatoes Make the Best Potato Chips?
Both russet and Yukon Gold potatoes work beautifully, but they produce slightly different results.
Russet potatoes
High in starch
Extra crispy and light
Closest to classic store-bought potato chips
Yukon Gold potatoes
Naturally buttery flavor
Slightly creamier texture
Rich golden color with beautifully crisp edges
If you're deciding between the two, russets will give you the crispiest chip, while Yukon Golds offer a richer flavor.
Ingredients
2 large russet potatoes or 2–3 Yukon Gold potatoes
1–2 tablespoons avocado oil or olive oil
Kosher salt or flaky sea salt
Optional seasonings
Fresh cracked black pepper
Smoked paprika
Garlic powder
Onion powder
Dried rosemary
Freshly grated Parmesan
How to Make Crispy Oven Potato Chips
Step 1: Slice the potatoes
Using a mandoline (preferred) or a very sharp knife, slice the potatoes into 1/16-inch slices. Uniform thickness is one of the biggest secrets to evenly cooked chips.
Step 2: Soak in ice water
Immediately transfer the sliced potatoes to a bowl filled with ice water.
Let them soak for 45–60 minutes.
This removes excess starch, prevents browning, and helps create a crispier chip.
Step 3: Dry thoroughly
Drain the potatoes and pat them completely dry using clean kitchen towels or paper towels.
The drier the potatoes, the crispier they'll become. Any remaining moisture creates steam instead of crunch.
Step 4: Toss with oil
Transfer the potato slices to a bowl and drizzle with just enough avocado oil or olive oil to lightly coat each slice.
Sprinkle with a small pinch of salt.
Step 5: Arrange on baking sheets
Line a baking sheet with parchment paper.
Arrange the potato slices in a single layer without overlapping.
If you're making both russet and Yukon Gold potatoes, bake them on separate pans since they cook at slightly different rates.
Step 6: Bake
Bake at 400°F.
After 12–15 minutes, flip each chip and rotate the baking sheet 180 degrees.
Continue baking for another 8–15 minutes, checking every 2 minutes toward the end.
Some chips will finish before others, so remove them individually as they become golden and crisp.
Step 7: Season and cool
While the chips are still hot, sprinkle with flaky sea salt and any additional seasonings you'd like.
Let them cool for about 5–10 minutes. They'll continue to crisp as they cool.
Tips for Extra Crispy Potato Chips
Soak the sliced potatoes in ice water, not warm water.
Dry the slices extremely well before adding oil.
Use just enough oil to lightly coat each slice.
Don't overcrowd the pan.
Rotate the baking sheet halfway through baking to compensate for hot spots.
If your oven has a convection setting, use it for even crispier chips.
Favorite Flavor Combinations
Flaky sea salt
Sea salt + cracked black pepper
Smoked paprika + garlic powder
Rosemary + sea salt
Parmesan + black pepper (sprinkle on during the last 2–3 minutes of baking)
Frequently Asked Questions
Do I have to soak the potatoes?
I highly recommend it. Soaking removes excess surface starch, which helps the potatoes crisp instead of sticking together or becoming chewy.
Can I leave the skins on?
Absolutely! Potato skins add texture, fiber, and a rustic look. Just be sure to scrub the potatoes well before slicing.
Why aren't my chips crispy?
The most common culprit is moisture. Make sure the potato slices are completely dry before adding oil, avoid overcrowding the pan, and allow the chips to cool for a few minutes after baking—they'll continue to crisp as they rest.
How should I store homemade potato chips?
Store cooled chips in an airtight container at room temperature for up to 3 days. If they soften slightly, pop them back into a 350°F oven for a few minutes to bring back their crunch.
Homemade potato chips are proof that simple ingredients often make the most satisfying recipes. With just potatoes, a little oil, and a pinch of salt, you'll end up with a crisp, golden snack that's every bit as delicious as the bagged version—and even more rewarding because you made it yourself.
