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Homemade Oven Baked TaterChips

Now that I  am a bit wiser to good health (kind of) and try to watch my intake charts a little better I try to refrain myself a bit better when I hear that bag crackle open.  When I was a teen Daddy left the chip dude and the coke man checks in our mail box for their deliveries each week. And my part of the deal was to consume them both.  In which I was a very dedicated participant.  Geez, I was a spoiled 70's kid!  But, in everyone's defense, then a chip was just chip.  A little sliced tater, fried in oil and tossed in salt, then sealed into a foil lined bag or in my case, a big tin can. A fresh can with an ice cold Coke was snack time heaven! As far as I know, if you buy plain potato chips in the yellow bag, most likely you will still get fried taters in oil with salt added. Lots and lots of salt!  But who is happy with just the plain ole chip these days? Not many.  They have to be flavored with fire and brimstone, onions with pickle bellies, or some sort of plastic cheese. And they are all so tasty, and crunchy, and so awesome at making your teeth feel violated! And that's where PJ draw's the line and Hubs steps in to save her snack attack!  

The moral of this story is: If you have a craving for a pile of thinly sliced, drowning in oil, and  extremely salty chip, head over aisle nine at your local market. can be a real tater annihilator like my lovely hubs, Jay.  He found a better and even tastier way to serve up my favorite late night, early morning, mid-day snack.  And the best part about it is, they pack the same big crunch with real food flavor and a heck of a lot less salt and oil!  I call them "Baked Jay's". Now isn't that clever? *wink 



  • A small bag of red potatoes (or ever how many you want, really)

  • 2 Tb Olive Oil (or enough to coat all the slices)

  • Sea Salt and any other seasoning you think would be tasty, but I keep mine simple.

  • Parchment Paper & a Baking Tray

To make them:

Preheat oven to 400°

  1. Wash and slice potatoes to be no thicker than 1/8th inch.

  2. Put the 2 Tb (or more)oil in a bowl and toss in potato slices swishing around until both sides of each slice is covered with oil but not excessively dripping. If they have too much oil they won't get crunchy enough.

  3. Lay oil covered slices on the parchment paper in a single layer.

  4. Sprinkle with sea salt (and any other seasoning)

  5. Turn over and sprinkle other side.

  6. Bake in preheated oven for approximately 20 minutes or until golden brown and crunchy.

  7. Put on paper towel to cool, if you can wait that long. They are over the moon awesome hot out of the oven!

So, that's it! Don't let me slow ya down! Get crunching!

Cheers Y'all!




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