{recipe} baked sriracha potato chips

Have you ever had the chips and cheese dip at Applebees as an appetizer?  The chips in this recipe remind me of that dish.  Although a little time consuming and tedious {if you decide to soak the chips prior to baking}, they are so delicious and definitely worth making every once in a while!

baked sriracha potato chips


1 tbsp. vegetable oil

1 tsp. sriracha

1 large Russet potato, washed and cut into 1/8 inch slices (I highly recommend using a mandoline slicer)

salt to taste


1.  Preheat oven to 400 degrees.  Coat 2 baking sheets with cooking spray or rub with oil.

2.  Line potato slices on baking sheets.

3.  Whisk together vegetable oil and sriracha in a small bowl.  It takes a while to fully incorporate the sriracha into the oil, so be persistent!

4.  Brush potato slices with the oil mixture and sprinkle with salt.

5.  Bake for 10-20 minutes.  The baking time will depend on oven temperatures and thickness of slices.  It’s really important that after 10 minutes, you check on these every minute or so because they go from perfectly done to burnt quickly!

Serve right away – homemade potato chips do not store well!

Notes:  For crispier chips {I definitely did this step}, soak your potatoes first.  After you’ve sliced the potatoes, put them in a bowl and cover them with ice cold water.  Let them sit for about an hour or two, then drain and rinse.  Line them on paper towels and dry thoroughly.  This step removes some of the starch from the potatoes.

Variation:  Try using a sweet potato instead of a russet, it is amazing!

Recipe adapted from Oh My Veggies

West Street Story Signature