Super crisp oven-baked potato chips made with a mix of salt & peppered regular potatoes and sweetly seasoned sweet potatoes. Irresistible!
Why oh why have I waited this long to bake my own potato chips?! I’m obsessed with home-baked tortilla chips so I just can’t believe I haven’t made homemade potato chips yet.
I love how this mix of regular potato chips and sweet potato chips come together. You reach in once and get a salt and peppery regular potato chip and then the next time you might get a cinnamon-sugary sweet potato chip. Or if you’re like me, you’ll grab one of each and eat them both at once. Yummmm!
Baking the chips is so easy and if done right, they turn out just as crispy as their fried friends.
Here are a few tips to getting perfectly crispy baked potato chips:
~Use a mandolin and cut the potatoes to 1/8-inch thickness. You want them all to be thin and sliced the same so they bake evenly. If you don’t have a mandolin, use a very sharp knife but just make sure you cut them thin and as evenly as possible.
~Toss the sliced potatoes in a little olive oil before seasoning so the seasoning sticks.
~Place the potatoes in a single layer on a greased baking rack that’s set on a rimmed baking sheet. This helps crisp them all the way through without parts of the potato sticking to the bottom of a pan and without having to flip them halfway through which would be a pain with so many chips.
~Put the potatoes in the oven as the oven preheats to 300°F. This is key to drying the potatoes out before they start to really bake.
~They’ll bake at 300°F for 35-45 minutes as the potatoes bubble a bit, crisp around the edges and start to turn golden brown all over.
~Once they’re baked, you’ll let the potato chips set on the baking rack for at least 10 minutes to cool and continue to crisp even more.
Get ready to be amazed by how delicious home-baked chips can be. You’ll want to bake them again and again.
I recently baked these chips to serve alongside Skillet Sliders, Cheeseburger Bun Pizzas and Salted Caramel Pretzel Milkshakes for Burger Night, Done Right! with some family and friends. Boy am I glad I baked a triple batch because they went fast. Everyone loved them! For the full Burger Night menu, CLICK HERE!
This post was created as part of my partnership with Nolan Ryan Beef and Kroger however thoughts and opinions are certainly my own. Thank you for supporting the brands that make The BakerMama possible.
- 1 large baking potato
- 1 large sweet potato
- 1 tablespoon olive oil
- 1-1/2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- Place two baking racks on rimmed baking sheets and spray generously with non-stick cooking spray.
- Clean each potato well by scrubbing the outside under cold water and dry well. Using a mandolin or very sharp knife, slice each potato into ⅛-inch thick slices and lay out on a paper towel to pat try.
- Add baking potato slices to a large resealable bag along with 2 teaspoons olive oil and shake to coat potato slices in the oil. Add salt and pepper and shake to coat until all slices are evenly coated. Spread potato slices into one layer on one of the prepared baking racks. It’s okay if the edges of the potato slices touch.
- Add sweet potato slices to another large resealable bag along with 2 teaspoons olive oil and shake to coat sweet potato slices in the oil. Add brown sugar and cinnamon and shake to coat until all slices are evenly coated. Spread sweet potato slices into one layer on the other prepared baking rack.
- Place baking sheets in the oven and set oven to heat to 300°F. The potato slices will start to bake as the oven preheats. Bake potatoes for about 35-45 minutes or until crisp all the way through and golden brown across the tops. Rotate pans every 15 minutes throughout the baking time.
- Let potato chips rest on the baking racks for at least 10 minutes to cool and continue to crisp before serving.
Recipe by Maegan Brown/Photography by Madison Mentesana