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Baked Potato Chips

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Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Krause, Johansen

Source: Martha Stewart Living, July 2005

Ingredients

  • Vegetable-oil cooking spray
  • 2 pounds russet potatoes, cut into 1/4-inch-thick slices
  • 3 tablespoons olive oil
  • Coarse salt
  • Pinch of cayenne pepper
  • Freshly ground pepper

Directions

  1. Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.

  2. Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

Reviews Add a comment

  • wingsonwater
    24 JAN, 2017
    I DON'T THINK SO, SCOOTER. 10 minutes at 375 just burned mine black. I'm thinking that somewhere I saw 200 degrees or 225 for 25-30 minutes, turning once. Still looking for confirmation on that. But this is excessive time at excessive heat.
    Reply
  • Sarah Girton
    1 FEB, 2015
    I followed this recipe to a T: oven temp, ingredients, slice width, and all, and they were all burnt in 20 minutes when I went to check on them. I have no idea what I did wrong!
    Reply
  • kyjere
    4 NOV, 2014
    I used Yukon potatoes and paprika as this is what I had on hand. I cooked it about 25 minutes on each side, a total of 50 minutes. I served them with ranch dressing. Very good, my picky kids even ate them up. Definitely a keeper recipe.
    Reply
  • ECJFLA44
    16 MAR, 2014
    Martha has a convection oven, so your timing may be quite different. Also I use a veg peeler to slice my chips thinner.
    Reply
  • Lauren W
    29 JAN, 2014
    My oven is EXTREMELY true to temperature, but my "chips" were nowhere near done at the 30-minute mark. I had to double the time and then some, probably close to 1 hour, 15 minutes for them to be crispy like chips. The potatoes really need to be sliced with a mandolin to get them as thin as they need to be to be done in a half hour. 1/4 inch is far too thick.
    Reply
  • arabrab26
    18 OCT, 2013
    Love Martha Stewart recipes....HATE the fact that I cannot print them!!!!!
    Reply
  • KittyKittyHomo
    22 SEP, 2013
    The crisps burnt before the timer was done. I was disappointed by that.
    Reply
  • MimiStarr
    2 SEP, 2013
    I would so love you folks to let us easily print a recipe. Most of your formats - even this new Beta one does not show an icon to print. I have read comments from other people on the same subject. It is frustrating.!!!
    Reply
  • Andre Amisy
    19 MAR, 2013
    Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
    Reply
  • Andre Amisy
    19 MAR, 2013
    I just made this. I sliced them 1/4" which was really good because it was crispy on the outside and soft on the inside. potato chips making machine
    Reply