Rating: 3.46 stars
521 Ratings
  • 5 star values: 98
  • 4 star values: 168
  • 3 star values: 156
  • 2 star values: 75
  • 1 star values: 24

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 (14)

521 Ratings
  • 5 star values: 98
  • 4 star values: 168
  • 3 star values: 156
  • 2 star values: 75
  • 1 star values: 24
Rating: 2 stars
09/18/2018
Good but my potato chips came out very burnt!Would recommend soaking to rid of the starch beforehand.
Rating: Unrated
01/24/2017
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.
Rating: 3 stars
02/01/2015
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!
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Rating: Unrated
11/04/2014
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.
Rating: Unrated
03/16/2014
Martha has a convection oven, so your timing may be quite different. Also I use a veg peeler to slice my chips thinner.
Rating: Unrated
01/29/2014
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.
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Rating: Unrated
10/18/2013
Love Martha Stewart recipes....HATE the fact that I cannot print them!!!!!
Rating: 1 stars
09/22/2013
The crisps burnt before the timer was done. I was disappointed by that.
Rating: Unrated
09/02/2013
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.!!!
Rating: Unrated
03/19/2013
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.
Rating: Unrated
03/19/2013
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
Rating: Unrated
11/08/2012
Yummy! 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. I used coarse garlic salt w/ parsley and added smoked paprika which turned out delicious. I wish I had made more.
Rating: Unrated
08/14/2009
Is the 1/4" thick slice right? Seems a bit thick for a potato chip.
Rating: Unrated
02/03/2008
Can Yukon Potatoes be used instead of Russet?