This light and crispy baked potato chip recipe is easy enough for anyone to make, and will certainly serve to satisfy your craving. What makes this recipe taste most like deep-fried potato chips is the crispiness of the chips, which is due to how thinly the potatoes are cut: The thinner you slice the potatoes, the better.

The key to crispy chips is to use enough oil to just coat every single chip on both sides, without using too much oil. Using too much oil can cause the chips to burn more easily and become greasy and soggy. The results of these potato chips will blow your mind. Take the potatoes and slice them thinly until all potatoes have been well sliced.

Sock the sliced potato chips in cold water for about two hours. After soaking them drain the water then line the potato chips on a baking sheet. Preheat your oven to 400 degrees Fahrenheit, in a baking pan, line the dried potato chips then add oil and season with salt, pepper, and vinegar in your flavour. Bake for 15 minutes while checking until both ends are well-cooked and crispy.


  • 2 pounds russet potatoes (about 5 or 6), washed, scrubbed, and cut into 1/4-inch slices
  • 1 tablespoon olive oil
  • 1/2 teaspoon chilli powder, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 teaspoon ground cumin, or to taste
  • 2 teaspoons cornstarch
  • Salt and fresh ground pepper, to taste
  • 1 tablespoon lime juice


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Lightly grease 2 baking sheets with cooking spray and set aside.
  3. In a large mixing bowl combine, potatoes, olive oil, chilli powder, cayenne pepper, ground cumin, cornstarch, salt, and pepper.
  4. Add lime juice and mix until thoroughly incorporated.
  5. Arrange potato slices on prepared baking sheets. You will have to bake in batches.
  6. Bake for 15 minutes; remove from oven and turn over the potato slices.
  7. Put back in the oven and continue to bake for 10 minutes, or until potato chips begin to curl up on the sides.
  8. Remove from oven and let stand for 1 minute.
  9. Transfer chips to a wire rack; let stand for 5 minutes.
  10. If desired, taste for seasonings and adjust accordingly.