Homemade Crisps Potato Chips Recipe

Making your own baked homemade potato crisps at home is a healthier alternative than packaged potato snacks. You can flavour them any way you like too!

I do love an occasional naughty snack and potato crisps are right up there on my sin list. The boys are the same and of course, homemade crisps will always trump packaged crisps when you are trying to provide healthy and nutritious snacks to children.

Making your own Potato Crisps

There’s also something pretty satisfying about making your own (junk) food too! Firstly, you can make it a little less “junky”. I baked these potato crisps and used a low fat oil spray. Making your own potato crisps at home makes them so much more healthy than the packaged variety since you are controlling what ingredients to use.

It’s also super simple to make these baked crisps, albeit a little more time consuming than simply grabbing a bag of crisps from the cupboard. However, it’s a good way to control the portion; you’re less likely to eat so many if they take time to prepare.

Homemade baked potato crisps are also more filling that your average packet of crisps too, meaning that you actually don’t have to eat as many to feel like you’ve had a satisfying snack.

Crisps or Chips?

In the UK we call these potato based snacks, crisps. In the USA they’re called potato chips. Chips in the UK are Fries in the USA. It’s just another one of those food based differences that can get us all confused when we visit other countries or when looking at recipes. Whatever you call them, they’re still delicious!

overhead view of crisps laid on wooden background

This week, we dug up our potatoes. And since I am lacking any real storage space right now, I suddenly had to begin a brainstorm of potato related recipes before I put this seasons crop to waste.

Of course there are so many options like these lemon and tomato potatoes or even some simple roast potatoes. But, I wanted something new.

Then I realised, crisps! Crisps are the answer!

There isn’t a single member of my family who doesn’t like crisps. I mean, there aren’t many crisp haters in the entire world, surely!? So, I knew these would go down well.

Adding your Own Flavour to Homemade Crisps

You can add any flavouring you like…. I am totally going to be experimenting with this. But you have the freedom to think up any number of random crisp flavour concoctions as you like, perhaps even some that aren’t available commercially.

As a starter, you can try flavouring your crisps with salt, pepper and dried rosemary. Or smoked Paprika with pepper and salt as shown in the recipe.

You should also check out this spinach and parmesan dip, which is a great accompaniment to dip your crisps into.

These Oven Baked Beetroot Crisps Recipe make the perfect pairing too!

Recipe Tips

Don’t omit the soaking process of your potato crisps. I recommend leaving them for at least 30 minutes but you can leave them for a couple of hours before rinsing your potato slices.

It’s also really important to wash and dry your potatoes thoroughly before baking, this will prevent soggy crisps and be sure to slice them thinly. Using a mandolin when slicing your homemade crisps will ensure a very thin potato slice that cooks all the way through and remains super crispy.

Give your potatoes crisps room in the oven. Space out your homemade potato crisps so that they don’t touch will ensure that they cook evenly and completely all the way through, giving you crispy baked potato crisps as a result.

Be sure to cool your crisps completely before you package them away for storing. You may find that they turn soggy and soft otherwise.

Recipe FAQ

How should I store my homemade crisps?

Store your crisps in an airtight container for up to a week. Be sure to cool them completely first.

Can I fry these potato crisps instead of baking them?

You can, but they won’t be as healthy, since they will absorb more oil. The optimum temperature for frying homemade crisps is around 160C (320F) fry them in batches until they turn a golden brown before draining the excess oil and leaving them to cool.

What type of potato is best for making potato crisps?

Floury potatoes such as Maris Piper or King Edward are a good choice in the UK. Russet potatoes in the US work well too. These will all give a nice golden brown finish to your crisps.

Homemade Crisps Potato Chips Recipe

Homemade Potato Chips

5 from 5 votes
Making your own baked homemade potato crisps at home is a healthier alternative than packaged potato snacks. You can flavour them any way you like too!
Print Recipe Pin Rate Save
Course: Snack
Cuisine: American, British
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 5
Calories: 87kcal


  • 500 g Potatoes
  • 1 tsp Salt
  • 1.5 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • Low Fat Sunflower Oil Spray


  • Preheat your oven to 210C (200C fan assisted).
  • Peel your potatoes and slice them as thinly as possible.
  • Place the potato slices into salted water immediately to stop them from turning brown.
  • Soak the potatoes in water for 30 minutes to remove any excess starch.
  • Working in batches, drain the potatoes and pat dry. Leave the rest in the water until needed.
  • Lay the slices out onto an oiled, lined baking tray and spray both sides of the potato with the oil spray.
  • Mix the salt, pepper and paprika in a bowl and sprinkle over the potatoes sparingly to add a subtle flavour.
  • Place in the oven for 15 minutes, turning once halfway through.
  • Remove from the oven once the potatoes are all crisp to the centre (sometimes they need a little longer if they still feel rubbery).
  • Serve immediately or allow to cool and store in an airtight container.


Nutrition Estimate

Calories: 87kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 472mg | Potassium: 438mg | Fiber: 2g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 1mg

Need A Dip to go with Crisps?

Try this homemade hummus recipe. Perfect to dip those crisps!

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  1. 5 stars
    I just “peeled” the whole potato with a normal peeler. When it got near the end of each potato I stopped peeling because I was worried about cutting myself and switched to cutting them thin with a knife but it was so much faster to just peel! I decided to fry my chips and then put them in the oven, and I discovered you can’t put too many in the pot at once since they stick together and to the bottom so my first batch pretty much turned into hash browns. But the second batch I just put it a handful or so and sortof lifted them off the bottom with my slotted spoon so they floated on top of the oil and they came out perfectly, exactly like bought crisps!

    1. Hey Gemma, good idea about the vegetable peeler! I’m glad the recipe was a success for you the second time around, although hash browns are also great too! ;) Practice makes perfect :D

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