These homemade potato chips are a special treat. They turn out crispy and crunchy and can be flavored with your favorite seasonings and spices. While not particularly difficult to make, they are a bit time consuming.
If you have the skills and patience, you can thinly slice your potatoes with a sharp knife. I opted to use my mandoline (affiliate link) slicer, which is simple enough to use but still requires caution because of the sharp blade.
How Many Calories and WeightWatchers Points in Crunchy Low Fat Potato Chips?
According to my calculations, each serving has about 117 calories.
To see your WW Points for this recipe, click here to track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Recipe Ingredients
- Russet potatoes
- Olive oil or avocado oil
- Sea salt
- Spices, as desired
How to Make Baked Crunchy Potato Chips in the Air Fryer or Oven
Step 1: Gather and prepare all ingredients. Fill a bowl with ice water and set aside. If using an air fryer, preheat air fryer to 360F degrees. If using an oven, preheat oven to 400F degrees.
Step 2: Using a sharp knife or mandolin,
cut the potatoes into thin slices.
Add the potato slices to a bowl of ice water and let soak for about 15 minutes. Drain and rinse the potatoes under cold running water.
Step 3: Drain the potatoes and pat dry with clean towels – try to remove as much moisture as possible.
Step 4: Add the dried potato slices to a bowl and spritz with olive oil or avocado oil. Sprinkle with salt and any other desired spices and then toss to coat.
Step 5: Working in batches, place potato slices in a single layer in the basket of the air fryer, or on a parchment lined baking sheet (affiliate link). I used a wire rack in my baking sheet (affiliate link) which allows for better air circulation around the potatoes.
Step 6: Cook until golden and done to desired level of crispness, about 10 minutes in the air fryer (stopping to flip halfway through cook time), or about 20 minutes in the oven. Your cook time may vary, so watch the first batch closely to prevent burning.
Step 7: Add potato chips to a bowl and sprinkle with parsley or any other spices, if desired.
Step 8: Store leftover potato chips in an airtight container or Ziploc bag.
Recipe Notes
I prefer to use medium to large size Russet potatoes when making homemade potato chips. It is up to you whether or not you want to peel the potatoes before slicing. Personally, I prefer my chips with the skins left on.
Whether baking in the air fryer or oven, you will need to work in batches. A single medium-large potato, when thinly sliced, will result in a rather large amount of chips, but they will shrink considerably while cooking.
Feel free to cut your slices a little thicker – something I want to try next. But realize that you will have to keep your eye on them and bake them longer to achieve the desired level of crunch.
For my first batch in the oven, I see my oven to 425F degrees which I found to be way to high because they cooked very quickly and were much more browned than I wanted. They didn’t quite burn, but they were well on their way. For the remaining batches, I baked them at 400F degrees, and while this took a little longer, I much preferred the crispier results.
Serving Suggestions
Serve these crispy baked potato chips at lunch with your favorite sandwich or salad. They also pair well with grilled burgers or salmon cakes.
Ways to Use Leftovers
Store any leftover potato chips in a Ziplock bag or airtight container at room temperature.
Crushed potato chips make a wonderful salad topper!
FAQs
Why soak the potato slices in an ice bath?
Soaking your sliced potatoes in ice water will help ensure that as much starch as possible is removed and that they won’t begin to turn brown before cooking. The ice cold water helps to give the chips a crunchier texture while cooking.
Which makes better potato chips, the air fryer or oven?
I preferred the oven baked potato chips for several reasons. Since you have to cook in batches whether baking them in the oven or air fryer, I was able to cook more chips at one time in the oven – but the oven does have a longer cooking time for each batch.
For me, the air fryer produced more chips that were folded and curved, which makes sense given the hot air blowing around inside the air fryer. But this also mean that you must pause the air fryer during cooking to adjust the chips and prevent them from sticking and overlapping – so the air fryer method turns out to be a much more hands-on approach.
Both the oven and air fryer make great tasting, crunchy potato chips and I would choose the air fryer when making a small batch and didn’t want to heat up the kitchen. Anytime I am making a large batch of chips, I would definitely use my oven.
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Gather and prepare all ingredients. Fill a bowl with ice water and set aside. If using an air fryer, preheat air fryer to 360F degrees. If using an oven, preheat oven to 400F degrees.
Using a sharp knife or mandolin, cut the potatoes into thin slices. Add the potato slices to a bowl of ice water and let soak for about 15 minutes. Drain and rinse the potatoes under cold running water.
Drain the potatoes and pat dry with clean towels – try to remove as much moisture as possible.
Add the dried potato slices to a bowl and spritz with olive oil or avocado oil. Sprinkle with salt and any other desired spices and then toss to coat.
Working in batches, place potato slices in a single layer in the basket of the air fryer, or on a parchment lined baking sheet. I used a wire rack in my baking sheet which allows for better air circulation around the potatoes.
Cook until golden and done to desired level of crispness, about 10 minutes in the air fryer (stopping to flip halfway through cook time), or about 20 minutes in the oven. Your cook time may vary, so watch the first batch closely to prevent burning.
Add warm potato chips to a bowl and sprinkle with parsley or any other spices.
Store leftover potato chips in a airtight container or Ziploc bag.
WW Points: 1
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
Serving: 1cup (about 1/6th recipe), Calories: 117kcal, Carbohydrates: 23g, Protein: 3g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 8mg, Potassium: 513mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 7mg, Calcium: 16mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Taste of Home (affiliate link)
A note about WW Points
If you’re following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
