Back to Baked Potato Chips All Reviews for Baked Potato Chips - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 40 mins Servings: 4 baked potato chips

Ingredients Ingredient Checklist Vegetable-oil cooking spray 2 pounds russet potatoes, cut into 1/4-inch-thick slices 3 tablespoons olive oil Coarse salt Pinch of cayenne pepper Freshly ground pepper

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 40 mins Servings: 4 baked potato chips

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Recipe Summary

prep: 10 mins total: 40 mins

Servings: 4

prep: 10 mins

total: 40 mins

prep:

10 mins

total:

40 mins

Servings: 4

4

baked potato chips

baked potato chips

Ingredients

Ingredients

  • Vegetable-oil cooking spray 2 pounds russet potatoes, cut into 1/4-inch-thick slices 3 tablespoons olive oil Coarse salt Pinch of cayenne pepper Freshly ground pepper

Directions

Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.

Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

Reviews (14)

 Add Rating & Review     521 Ratings   5 star values:        98    4 star values:        168    3 star values:        156    2 star values:        75    1 star values:        24

Load More Reviews

Reviews (14)

Add Rating & Review     521 Ratings   5 star values:        98    4 star values:        168    3 star values:        156    2 star values:        75    1 star values:        24

Add Rating & Review

521 Ratings 5 star values: 98 4 star values: 168 3 star values: 156 2 star values: 75 1 star values: 24

521 Ratings 5 star values: 98 4 star values: 168 3 star values: 156 2 star values: 75 1 star values: 24

521 Ratings 5 star values: 98 4 star values: 168 3 star values: 156 2 star values: 75 1 star values: 24

  • 5 star values: 98 4 star values: 168 3 star values: 156 2 star values: 75 1 star values: 24

    Martha Stewart Member     Rating: 2 stars       09/18/2018   Good but my potato chips came out very burnt!Would recommend soaking to rid of the starch beforehand.  

Martha Stewart Member     Rating: Unrated       01/24/2017   I DON'T THINK SO, SCOOTER. 10 minutes at 375 just burned mine black. I'm thinking that somewhere I saw 200 degrees or 225 for 25-30 minutes, turning once. Still looking for confirmation on that. But this is excessive time at excessive heat.  

Martha Stewart Member     Rating: 3 stars       02/01/2015   I followed this recipe to a T: oven temp, ingredients, slice width, and all, and they were all burnt in 20 minutes when I went to check on them. I have no idea what I did wrong!  

Martha Stewart Member     Rating: Unrated       11/04/2014   I used Yukon potatoes and paprika as this is what I had on hand. I cooked it about 25 minutes on each side, a total of 50 minutes. I served them with ranch dressing. Very good, my picky kids even ate them up. Definitely a keeper recipe.  

Martha Stewart Member     Rating: Unrated       03/16/2014   Martha has a convection oven, so your timing may be quite different. Also I use a veg peeler to slice my chips thinner.  

Martha Stewart Member     Rating: Unrated       01/29/2014   My oven is EXTREMELY true to temperature, but my "chips" were nowhere near done at the 30-minute mark. I had to double the time and then some, probably close to 1 hour, 15 minutes for them to be crispy like chips. The potatoes really need to be sliced with a mandolin to get them as thin as they need to be to be done in a half hour. 1/4 inch is far too thick.  

Martha Stewart Member     Rating: Unrated       10/18/2013   Love Martha Stewart recipes....HATE the fact that I cannot print them!!!!!  

Martha Stewart Member     Rating: 1 stars       09/22/2013   The crisps burnt before the timer was done. I was disappointed by that.  

Martha Stewart Member     Rating: Unrated       09/02/2013   I would so love you folks to let us easily print a recipe. Most of your formats - even this new Beta one does not show an icon to print. I have read comments from other people on the same subject. It is frustrating.!!!  

Martha Stewart Member     Rating: Unrated       03/19/2013   Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.  

Martha Stewart Member     Rating: Unrated       03/19/2013   I just made this. I sliced them 1/4" which was really good because it was crispy on the outside and soft on the inside. potato chips making machine  

Martha Stewart Member     Rating: Unrated       11/08/2012   Yummy! I just made this. I sliced them 1/4" which was really good because it was crispy on the outside and soft on the inside. I used coarse garlic salt w/ parsley and added smoked paprika which turned out delicious. I wish I had made more.  

Martha Stewart Member     Rating: Unrated       08/14/2009   Is the 1/4" thick slice right? Seems a bit thick for a potato chip.  

Martha Stewart Member     Rating: Unrated       02/03/2008   Can Yukon Potatoes be used instead of Russet?

    Martha Stewart Member

    Rating: 2 stars 09/18/2018

Good but my potato chips came out very burnt!Would recommend soaking to rid of the starch beforehand.

Rating: 2 stars

Rating: Unrated 01/24/2017

I DON’T THINK SO, SCOOTER. 10 minutes at 375 just burned mine black. I’m thinking that somewhere I saw 200 degrees or 225 for 25-30 minutes, turning once. Still looking for confirmation on that. But this is excessive time at excessive heat.

Rating: Unrated

Rating: 3 stars 02/01/2015

I followed this recipe to a T: oven temp, ingredients, slice width, and all, and they were all burnt in 20 minutes when I went to check on them. I have no idea what I did wrong!

Rating: 3 stars

Rating: Unrated 11/04/2014

I used Yukon potatoes and paprika as this is what I had on hand. I cooked it about 25 minutes on each side, a total of 50 minutes. I served them with ranch dressing. Very good, my picky kids even ate them up. Definitely a keeper recipe.

Rating: Unrated 03/16/2014

Martha has a convection oven, so your timing may be quite different. Also I use a veg peeler to slice my chips thinner.

Rating: Unrated 01/29/2014

My oven is EXTREMELY true to temperature, but my “chips” were nowhere near done at the 30-minute mark. I had to double the time and then some, probably close to 1 hour, 15 minutes for them to be crispy like chips. The potatoes really need to be sliced with a mandolin to get them as thin as they need to be to be done in a half hour. 1/4 inch is far too thick.

Rating: Unrated 10/18/2013

Love Martha Stewart recipes….HATE the fact that I cannot print them!!!!!

Rating: 1 stars 09/22/2013

The crisps burnt before the timer was done. I was disappointed by that.

Rating: 1 stars

Rating: Unrated 09/02/2013

I would so love you folks to let us easily print a recipe. Most of your formats - even this new Beta one does not show an icon to print. I have read comments from other people on the same subject. It is frustrating.!!!

Rating: Unrated 03/19/2013

Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.

I just made this. I sliced them 1/4" which was really good because it was crispy on the outside and soft on the inside. potato chips making machine

Rating: Unrated 11/08/2012

Yummy! I just made this. I sliced them 1/4" which was really good because it was crispy on the outside and soft on the inside. I used coarse garlic salt w/ parsley and added smoked paprika which turned out delicious. I wish I had made more.

Rating: Unrated 08/14/2009

Is the 1/4" thick slice right? Seems a bit thick for a potato chip.

Rating: Unrated 02/03/2008

Can Yukon Potatoes be used instead of Russet?

All Reviews for Baked Potato Chips

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Potato Chips

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest