Hey friends! Ever get that crunchy craving for potato chips but want something homemade and baked instead of fried? You’re going to love these crispy baked chips! This recipe is one of my all-time favorites, and it’s been with me for years. Every time I make them, they disappear fast! The chips are golden, crunchy on the outside, soft on the inside, and full of flavor from garlic, herbs, and a secret step with cornflour. Trust me these are a game-changer!
Method
Preheat the Oven
First, get your oven ready by preheating it to 220°C if you’re using a fan oven, or 240°C if you’re using a regular one. While it’s heating up, place 2 tablespoons of sunflower, rice bran, or rapeseed oil into a shallow, non-stick baking tray. Pop that tray into the oven so the oil gets hot. This step is really important because the hot oil helps make the chips extra crispy. If you’re using two trays (which is great for making more chips without stacking), make sure to add 2 tablespoons of oil to each tray and heat both trays in the oven.
Prep the Potatoes
Next, wash the potatoes really well to get rid of any dirt. Dry them with a clean towel or paper towels. Then, carefully cut the potatoes into thick chips about 2 centimeters wide. Try to make them all about the same size so they cook evenly. Once cut, place the potato pieces into a big mixing bowl. Use a paper towel to pat them dry again this helps the coating stick better.
Coat the Chips
Now it’s time for the fun part! Sprinkle 2 tablespoons of cornflour over the potato pieces in the bowl. Hold the bowl with both hands and gently shake it around to coat the chips evenly. The cornflour helps make them super crispy when they bake. After that, pour in 2 tablespoons of olive oil, add 1 teaspoon each of dried oregano and thyme, and toss in the 8 bashed (not chopped) garlic cloves. Shake the bowl again so everything gets coated. The cornflour will start mixing with the oil and form a light paste on the chips.
Season and Mix
Once the chips are coated, sprinkle in ¾ teaspoon of salt and ¾ teaspoon of black pepper. Shake the bowl one more time so the seasoning gets evenly spread over all the chips.
Arrange and Bake
Now carefully take the hot tray out of the oven (use oven mitts it’s hot!). Lay the chips flat on the tray in a single layer. Don’t let them pile up or touch too much, because they need space to get crispy all over. If you’re using two trays, divide the chips between them. Place the tray on the middle oven shelf and bake for 30 to 40 minutes. Don’t flip the chips too soon let the bottoms crisp up first. If you try to turn them before they’re ready, they might stick to the tray and tear. Once the bottoms are golden and easy to lift, flip them over and continue baking until both sides are crispy and golden brown.
Necessary Tools
- Oven
- Large bowl
- Sharp knife
- Chopping board
- Non-stick baking tray (or two trays for more space)
- Oven mitts
- Metal spatula or tongs
Crispy Baked Potato Chips
Cuisine: AmericanDifficulty: Easy4-5
servings15
minutes40
minutes55
minutesIngredients
4 medium baking potatoes (or large Maris Piper/King Edward potatoes)
2 tbsp sunflower, rice bran, or rapeseed oil (for heating in the tray)
2 tbsp cornflour
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
8 garlic cloves (bashed, not chopped)
¾ tsp salt
¾ tsp black pepper
Directions
- Preheat your oven to 220°C (fan) or 240°C regular.
- Add 2 tbsp of oil to a shallow, non-stick baking tray. Place the tray in the oven to heat while you prep the potatoes.
- Wash, dry, and cut the potatoes into thick chips (about 2cm wide).
- Pat them dry with a paper towel and toss them into a big bowl.
- Sprinkle in the cornflour and shake the bowl so the chips get coated.
- Add olive oil, oregano, thyme, and the garlic cloves.
- Shake again until everything is mixed and the oil and cornflour become like a light paste.
- Season with salt and pepper, and give one more shake to mix.
- Take out the hot tray, carefully lay the chips flat (don’t stack!), and bake on the middle shelf.
- Bake for 30–40 minutes, flipping them once when the bottom is golden and crisp.
Notes
- Don’t skip heating the tray. That hot oil helps make the chips crispy right from the start.
- Make sure the chips are in a single layer. If they touch or stack, they won’t get crispy on all sides.
- Wait to flip. Let the bottoms crisp up first. If you flip too soon, they might stick and break.
Serving Suggestions
These baked chips go perfectly with:
- Grilled chicken or fish
- Burgers
- A fresh salad
- Dips like ketchup, hummus, or creamy tahini sauce
Fun Fact
Did you know that using cornflour helps make baked chips extra crispy without frying? It acts like a coat that crisps up beautifully in the oven. Pretty cool, right?
Conclusion
There you have it my go-to baked potato chips! They’re easy, tasty, and always a hit. I love how crunchy they turn out, and the garlic and herbs make them taste like they came from a restaurant. If you try this recipe, I bet it’ll become one of your family favorites too. Grab some spuds and let’s get baking!
