There are two secrets to making crispy potato chips. First, be sure to use russet potatoes. Second, let the sliced potatoes soak for at least an hour in salted water before drying and baking them. Soaking the potatoes removes some of the starchiness, allowing them to crisp up nicely when baked. Use two large (13 by 18-inch/33 by 46 cm) baking sheets for this recipe or make it in two batches.
Ingredients
- 2 medium-large russet potatoes (one per baking sheet)
- Cold water to cover
- 3 teaspoons salt
- 1 tablespoon light olive oil
How to Make It
- Slice the potatoes thinly
- Fill a bowl with cold water and the sliced potatoes. Give them a good swirl in the water and drain. Fill the bowl with clean cold water and 1 teaspoon of salt, and let the potatoes soak for an hour or longer.
- Drain the potatoes and dry them completely between paper towels. Press hard to remove as much water as you can. (Let the paper towels dry and you can reuse them.)
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a clean bowl, toss the potatoes in the olive oil to coat them. Spread the potatoes in a single layer on the baking sheets.
- Bake the potatoes for 15 minutes. Remove the baking sheets from the oven and sprinkle the chips with the remaining salt, if desired.
- Reduce the oven heat to 350°F (180°C). Reverse the positions of the baking sheets in the oven for even baking. Bake for 15 minutes.
- Remove any crispy chips, reverse the positions of the baking sheets in the oven again, and bake for 5 minutes longer, if needed. Repeat this process one more time, if needed. Total baking time is 30 to 40 minutes, depending on the thickness of your chips and your preference for crispiness. Potato Chips are best eaten the day you make them.