English-Style Baked Chips

Soaking the potato slices in hot water speeds up the cooking process and washes away excess starch, resulting in crispier chips.

Yield: 4 servings (serving size: 10 chips)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 104
  • Fat: 1.3g
  • Saturated fat: 0.1g
  • Protein: 2.0g
  • Carbohydrate: 21.6g
  • Cholesterol: 0mg
  • Iron: 1.2mg
  • Sodium: 357mg
  • Calories from fat: 11%
  • Fiber: 2.1g
  • Calcium: 9mg


  • 1 (12-ounce) baking potato
  • 3 cups very hot water
  • 1 teaspoon canola oil
  • Cooking spray
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt


  1. Preheat oven to 400°.
  2. . Scrub potato with a brush. Cut potato crosswise into 40 very thin slices using a mandolin slicer.
  3. . Combine potato slices and hot water in a large bowl; let stand 10 minutes. Drain. Arrange potato slices on a layer of paper towels; pat dry.
  4. . Coat 2 (15 x 10-inch) jelly-roll pans evenly with oil. Arrange potato slices in a single layer on pans. Coat potato slices with cooking spray, and sprinkle evenly with lemon pepper and salt. Bake at 400° for 18 minutes or until lightly browned.
  5. Note: Watch chips carefully, and quickly remove individual chips from the pan as they become lightly browned.
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