Baked Potato Chips Recipe | Fresh Tastes Blog | PBS Food

Skip the Bag: Make Your Own Oven Baked Potato Chips

Oven Baked Potato Chips recipe

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I love the somewhat retro snack of potato chips and sour cream dip. Trust me when I say I could go through an entire bag of chips in one sitting! It may or may not have happened before. Just saying. However, my life pretty much changed for the better when I realized that I could bake my potato chips and they’d still taste delicious.

Oven Baked Potato Chips recipe

These irresistible chips are baked, not fried, and then served with an easy sour cream and onion dip. Once you taste how delicious this dip is, you’ll never buy it at the store again, that’s for sure! You can also use reduced fat sour cream here to save even more calories.

Oven Baked Potato Chips recipe

Keep watch while these chips are in the oven so they don’t burn! You want the edges to get nice and brown though. They won’t be as crispy as fried chips, but they’re still a pretty worthy substitute.

Baked Potato Chips with Sour Cream and Onion Dip

Enjoy a healthier version of the grocery store bags that you can add a homemade sour cream and onion dip recipe as well. Food blogger Jenna Weber shares her cooking tips for this recipe in a full post on the Fresh Tastes blog.



  • 1 large russet potato
  • 2 tbsp canola oil
  • salt and pepper
  • bowl of ice water
  • For the Dip
  • ½ cup sour cream (reduced fat is fine)
  • 1 large green onion, thinly sliced
  • ¼ tsp garlic powder


  1. Preheat oven to 450 degrees. Line a sheet tray with parchment paper and set aside. Get your bowl of ice water ready.
  2. Peel the potato using a vegetable peeler and thinly slice using either a very sharp knife (carefully!) or a mandolin. The slices of potato should be so thin that they should be translucent. Immediately after slicing, place potato slices in the ice water.
  3. After you have sliced the entire potato, remove slices from ice water and press dry between four paper towels. Really press them here to get rid of any extra water. Place potato slices on your prepared sheet tray and brush with canola oil on both sides. Sprinkle with salt and pepper.
  4. Bake potato chips for 5-8 minutes, watching closely. You want the edges to get nice and dark so they crisp up. When they are done, remove from the oven and set aside while you make the dip.
  5. To make the dip, just whisk together the sour cream, garlic powder and thinly sliced green onions. Serve with warm potato chips and enjoy!

Yield: 1-2 servings

Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

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