Martha Stewart Baked Potato Chips

Martha Stewart baked potato chips are an easy snack made with thin russet potato slices, olive oil and a pinch of cayenne, ready in 40 minutes. Save this simple recipe for your next party appetizer, game day or movie night, because the chips bake in the oven instead of frying.

Space the potato slices a quarter inch apart on the baking sheets, because that gap lets steam escape so every chip turns crisp. Pile them on top of each other and they steam into soft, pale slices instead.

Martha bakes her russet slices on oiled sheets and then spreads them on parchment paper to dry for 5 minutes, which sets the crunch after the oven. A pinch of cayenne in the oil also adds a gentle heat that plain salted chips don't have.

Martha Stewart Baked Potato Chips

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

260

kcal

Thin russet slices bake until crisp and golden at the edges, with a light olive oil coating and a hint of cayenne. A short rest on parchment paper dries them out so they stay crunchy.

Ingredients

• Vegetable-oil cooking spray
  

• 2 pounds russet potatoes, cut into ¼-inch-thick slices
  

• 3 tablespoons olive oil
  

• Coarse salt
  

• Pinch of cayenne pepper
  

• Freshly ground pepper
  

Directions

• Prep the baking sheets: Preheat the oven to 400°F, then lightly coat 2 rimmed baking sheets with vegetable-oil cooking spray. Set them aside while you season the potatoes.
• Season the potatoes: Put 2 pounds russet potatoes cut into 1/4-inch-thick slices, 3 tablespoons olive oil, 1 tablespoon coarse salt and a pinch of cayenne pepper in a large bowl. Season with freshly ground pepper, then toss until every slice is coated.
• Arrange the slices: Lay the potato slices on the prepared baking sheets, spacing them 1/4 inch apart. Keep them in a single layer so the heat reaches each slice evenly.
• Bake until golden: Bake for about 30 minutes, rotating the sheets halfway through. The chips are ready when they turn crisp and golden brown.
• Dry and season: Spread the chips out on parchment paper and let them dry for 5 minutes. Then sprinkle with more coarse salt if you like.

Tools for this recipe

• Nordic Ware half sheet pan, Benriner Japanese mandoline, Reynolds unbleached parchment paper, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different potato for baked chips?

Russets are the best choice here because their high starch content gives you a crisp, light chip. Yukon Golds also work, though they bake up a bit chewier and take a few extra minutes.

How do I store baked potato chips?

Let them cool completely, then keep them in an airtight container at room temperature for up to 2 days. If they soften, a few minutes in a 350°F oven brings back some of the crunch.

Can I slice the potatoes ahead of time?

Yes, but keep the slices in a bowl of cold water so they don't turn brown. Drain them and pat them very dry before tossing with the oil, since leftover water makes the chips steam instead of crisp.

Can I make these in an air fryer?

An air fryer works well if you cook them in small batches at 360°F for about 12 to 15 minutes, shaking the basket halfway. Don't crowd the basket, because overlapping slices stay soft.

Why are my baked chips soft instead of crisp?

The most common cause is slices cut too thick or packed too close together on the pan. Aim for an even 1/4-inch slice with a gap between them, and let the chips dry on parchment paper after baking.