Baked Ripple Potato Chips

Name: Baked Ripple Potato Chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 medium russet potatoes; 2 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped; flaky sea salt, to taste; Ketchup, for serving; Ranch dressing, for serving

These baked ripple potato chips are thin, crispy slices of russet potato seasoned with garlic, fresh parsley, and sea salt. They're a healthier homemade alternative to store-bought chips and ready in under 30 minutes.

🍴Copycat

🌍American 🏷️Potato chips 🏷️Baked fries 🏷️Ripple fries 🏷️Potatoes Snack

🏷️

🏷️Appetizer

-0:00

moribyanonTikTok

Total

40 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

2 medium russet potatoes
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, choppedoptional
flaky sea salt, to tasteoptional
Ketchup, for servingoptional
Ranch dressing, for servingoptional

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Instructions

1
Using a crinkle cutter, slice the potatoes into thin rounds.
2
Place the potato slices in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps them get crispier.
3
Drain the potatoes and pat them completely dry with paper towels.
4
In a large bowl, toss the dry potato slices with olive oil, garlic powder, salt, and black pepper until evenly coated.
5
Arrange the seasoned potato slices in a single layer on a baking sheet lined with parchment paper, ensuring they don't overlap.
6
Bake at 400°F (200°C) for 20-25 minutes, or until golden brown and crispy.
7
Remove from the oven and garnish with chopped fresh parsley and a sprinkle of flaky sea salt.
8
Serve immediately with your favorite dipping sauces like ketchup or ranch dressing.

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Tips & Notes

Pro tips

Slice potatoes uniformly thin using a mandoline or sharp knife—uneven slices cook at different rates and prevent uniform crispness.
Pat potato slices completely dry before tossing with oil; excess moisture turns chips chewy rather than crispy.
Flip chips halfway through baking and monitor closely in the final 2–3 minutes to catch early browning or burning.
Sprinkle flaky sea salt after baking while chips are still warm so it adheres better than if mixed into raw potatoes.

Substitutions

Olive oil → avocado oil or vegetable oil (neutral flavor, similar smoke point)
Russet potatoes → Yukon Gold (smaller batch, slightly less crispy but richer flavor)
Fresh parsley → dried parsley (use ½ tbsp) or fresh rosemary (¼ tbsp, more pungent)
Garlic powder → onion powder (½ tsp, sweeter profile) or smoked paprika (different flavor direction)

Storage & make-ahead

Store cooled chips in an airtight container at room temperature for up to 3 days; recrisp in a 300°F oven for 5 minutes if they soften.

Equipment

mandoline slicer (optional but recommended for uniform thickness) · baking sheet

Common Questions

How do I get potato chips crispy when baking?

Slice potatoes uniformly thin (¼-inch), pat dry, toss with olive oil, and bake at a high temperature. Flip halfway through and watch carefully in the final minutes to prevent burning.

Can I make these ahead of time?

Yes. Store cooled chips in an airtight container at room temperature for up to 3 days. They'll soften slightly but can be crisped in a 300°F oven for 5 minutes.

What potatoes work best for homemade chips?

Russet potatoes are ideal because they're starchy and crisp well when baked. Waxy potatoes won't crisp as effectively.

Can I use different seasonings?

Absolutely. Swap garlic powder and parsley for paprika, cayenne, Italian seasoning, or nutritional yeast depending on your preference.

Why are my chips still soft?

Potatoes may not be sliced thin enough, oil may be too heavy, or oven temperature may be too low. Ensure uniform ¼-inch slices and bake at 400°F or higher.