Potato Chips Recipe | Potato wafers

Light, crispy, and perfect for snacking, these oven-baked potato chips (aka potato wafers) are a healthy alternative to the deep-fried version. This potato chips recipe is easy to make at home and requires no special equipment!

About the potato chips recipe

Potato chips are a favorite of many. Most of the ones we get in the market are deep fried.

We also like fried potato chips, but most of the time we want to eat healthy, low-fat foods.

I usually make potato chips at home, both fried and baked. That’s not to say we don’t buy ready-made chips from the market, which we do occasionally.

This recipe is a healthy alternative to regular fried potato chips. Some prep work is required, so make these once you’re done with all your work.

I make sun-dried potato chips the same way, but for that recipe no oil is added and they are sun-dried instead of baked.

Step by step guide

How to Make Potato Chips

preparation

1. In a bowl, add 3 cups of water + 1 teaspoon of salt. Stir to dissolve the salt.

2. Wash the potatoes first. Then peel and slice the potatoes using a mandolin or a slicer directly into the pot of water.

I used 3 large potatoes weighing 550 grams or about 20 ounces. It’s much easier to use a mandoline or slicer to cut the potatoes because the slices need to be thin.

Don’t slice with a knife because thick slices don’t crisp up while baking, but they still taste good.

3. Slice all the potatoes and submerge them in water. They should be immersed in salt water.

Blanch potatoes

4. Bring 6 to 7 cups water + 1 teaspoon salt to a rolling boil over medium heat.

5. Drain all the water from the bowl and carefully add the potatoes to the boiling water.

6. Blanch the potatoes on high heat for 3 to 4 minutes.

7. Turn off the heat, cover the pot and let the potatoes soak in the water for 3 to 4 minutes.

8. Potatoes should be transparent after the blanching process is over.

Prepare potato chips for baking

9. Drain all the water from the potatoes well using a colander or strainer.

10. Add all the slices to a bowl.

11. Add 1 tablespoon oil and ½ teaspoon salt, or as needed.

12. Gently mix very well so that the oil coats the potato pieces evenly. You can add a total of 2 tablespoons of oil.

Bake the potato wafers

13. Place the chips on a lightly oiled baking tray leaving ½ cm space between the pieces.

Bake the potato chips in a preheated oven at 250°C/480°F for 10 to 15 minutes. Keep a check as the oven temperature changes.

Since I have a small oven, I baked in batches. If you bake in batches, there is no need to brush the baking tray with oil again.

High temp works best, as when I baked them at low temp, they didn’t have that light crispy texture.

14. Once they look crisp and turn light golden to golden, then remove the potato chips from the oven.

Store the potato wafers in an air-tight jar or box as they cool. They cool down within a minute. You can make them more golden if you want.

Serve these crispy, thin, and light baked potato chips as a snack or with your favorite dips, sandwiches, or wraps.

Sprinkle more salt on the baked potato wafers as needed.

Expert tips

• Types of Potatoes: For crispy potato dishes like french fries or these potato wafers, it’s best to use starchy potatoes – like Russet, Yukon Gold, Maris Piper, Idaho, etc. Potatoes with less starch will not become crispy and will give you the best texture. .
• Spices and Herbs: If you want, you can season these crispy potato wafers with your favorite herbs and spices. We love classic, plain salted potato chips.
• Deep Fry: Potato chips can be deep fried instead of baked. While deep frying, make sure there is no moisture in the potato chip slices after blanching. Make sure to wipe and dry them with a clean kitchen towel or paper napkin.

  When frying, the oil should be hot enough (about 160-177°C, or 325-350°F) so that the potato chips don’t soak up too much oil and instead get nice and crispy.

• Slicing: Slice the potato thinly because thin potato slices make the best potato chips. This is a great time to use a mandolin if you have one.
• Air-Fried Options: These potato chips can easily be air fried instead of baked.
• For Navratri Fasting: You can make these potato chips for any Hindu fast or Navratri fast, but use edible rock salt (called sendha) instead of regular salt.

FAQs

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This potato chips recipe is from the archives, originally published in April 2015 and republished in January 2023.