Want to know how to make homemade potato chips in the oven? It’s surprisingly easy-and delicious!
This easy recipe for baked rosemary parmesan potato chips will have you question whether or not buying greasy, pre-packaged, industrial-produced chips is even worth it.
Even better, potato chips don’t get any fresher than using the ones your son and father-in-law dug up from your very own garden!
Firstly, baking potato chips means less oil-which means no stinking up the house, no risk of hot oil splashing onto your face, and the freedom of being able to steal a few minutes away from the stove.
Secondly, healthy homemade potato chips are crispier and fresher (since they haven’t been lingering on a shelf for who knows how long!) and just plain better for you than store-bought. They’re without a doubt less greasy, and even better, you can control the amount of salt added to them.
Part of the charm of hand-cut, homemade potato chips is that they’re slightly thicker and have more of a bite than traditional chips from a bag. Another plus is that you can serve them warm!
This chip-potato hybrid (chotato, if you will?) results in a perfect texture-not too chewy, and not too crunchy.
Just imagine crispy, fried potato chip meets crunchy, roasted potatoes. Get my drift?
I’ve made these baked rosemary parmesan potato chips two ways-fried and baked. I prefer the latter.
While I won’t shy away from a good homemade deep-fried potato, I’ll stick to the healthier option this time (you can fry them when you see fit!).
Although these chips aren’t necessarily labour intensive-essentially all you have to do is slice some potatoes, add some seasoning, and pop them into the oven, my suggestion is to take that extra time to prepare a few batches, since most of one batch will be devoured before they even make it out of the oven.
I speak from experience. A-hem…
Two other useful tips I can give you is that unless you have superior knife skills, you’ll most likely need a mandoline to slice the potatoes super thin. The more uniform in size, the more evenly they will all cook.
The kitchen at my home-away-from-home is void of a mandoline, so I had to slice the potatoes as best as I could (with my mad knife skills, of course). Even so, they weren’t 100% uniform so I had to remove a few at a time once they reached the desired crispiness.
And on that note, don’t make the mistake I did with the first batch and draw your attention away from the potatoes for too long-especially during those critical last 5-10 minutes, otherwise you’ll end up with some unexpected crunchier-than-expected potato chips (pictured below).
On a side note, burnt bits are still yummy. These were a hit and had everyone asking for more.
Next time I’ll be making at least 3 batches!
If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!