You don’t have to use duck fat; lard or olive oil with also give you incredible results!
We’re partial to duck fat here on the homestead, plus- duck fat was made for potatoes…
What’s So Great About Homemade Baked Potato Chips?
They are thick-cut and crispy, covered in a simple spice and salt blend, and baked in the oven for ease and to conserve the amount of fat used.
Make them for a snack or make them for a fancy party. Just make them!
They will rival any store-bought or restaurant potato chip you’ve ever had.
The seasoning for these potato chips couldn’t be easier and is what makes them soooo good. There is just a touch of sugar in it, which may seem weird, but it really adds a lot so don’t skip it.
You can use any dry fine granulated sugar you want (I used maple sugar), just don’t use a wet sugar like brown sugar, or too coarse a sugar or it won’t stick (affiliate).
1 part fine sea salt + 1 part granulated garlic + 1 part onion powder + 1 part parsley + 1/2 part sugar
We used good old-fashioned Russets. No soaking or special treatment required. Just slice them thin! A mandolin slicer is my preferred tool for the job, a food processor with a slicer attachment would also work great (affiliates). A sharp knife and steady hand would probably be fine if thats all you have.
- 5 Tbs melted duck (or other) fat
- 5-7 medium-sized russet potatoes
- 1 tsp fine sea salt
- 1 tsp onion powder
- 1 tsp granulated garlic
- 1 tsp parsley (fresh or dried)
- 1/2 tsp granulated sugar
- Preheat oven to 400 degrees F.
- Slice potatoes thinly (I used the second smallest setting on my mandolin). I don’t peel them. I always wait to slice the last potato until I see how many potatoes will fit on the pans, as it varies depending on their exact size.
- You’ll need two larger sheet pans (I use half sheet pans).
- Drizzle 2 Tbs of fat on each of the pans and rub it all around, then place a single layer of potato slices on the pan. Drizzle 1/2 Tbs of fat on top of the potatoes in each pan and rub it all over the top of them.
- Bake for 20 minutes and take the potatoes out of the oven.
- Mix together the salt, onion powder, granulated garlic, and sugar then sprinkle it evenly on the potatoes.
- Return them to the oven and watch them for the next 5-10 minutes.
- Some will turn crisp and start to brown faster than others; remove the done ones from the pan and return the pan to the oven until they are all done.
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