Craving the satisfying crunch of potato chips without the sodium overload? These homemade low salt potato chips are thinly sliced russet potatoes, fried or baked until perfectly crisp, and seasoned with just a hint of salt and your favorite herbs. By controlling the salt yourself, you get all the flavor and texture of classic chips with a fraction of the sodium, making them a guilt-free snack for any occasion.
Ingredients
- 2 large russet potatoes (about 1 lb / 450 g), scrubbed
- 2 tablespoons (30 ml) olive oil (for baking) or 4 cups (1 L) vegetable oil (for frying)
- ½ teaspoon (2 g) fine sea salt, plus more to taste
- ½ teaspoon (1 g) garlic powder (optional)
- ½ teaspoon (1 g) smoked paprika (optional)
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) if baking, or heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C) if frying. Line two baking sheets with parchment paper if baking.
- Using a mandoline or a very sharp knife, slice the potatoes as thinly as possible—about 1/16 inch (1-2 mm) thick. Consistent thickness is key for even cooking.
- Place the potato slices in a large bowl of cold water and swish them around to remove excess starch. Drain and pat them completely dry with a clean kitchen towel or paper towels. This step is crucial for crispiness.
- If baking: In a large bowl, toss the dried potato slices with olive oil, sea salt, and any optional seasonings until evenly coated. Arrange them in a single layer on the prepared baking sheets, making sure they don’t overlap.
- Bake for 15-20 minutes, flipping the slices halfway through, until they are golden brown and crisp. Keep a close eye on them in the last few minutes, as they can burn quickly. Transfer to a wire rack to cool completely—they will crisp up more as they cool.
- If frying: Carefully add a handful of potato slices to the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes, stirring occasionally, until golden brown and bubbling has subsided. Remove with a slotted spoon and drain on paper towels. Immediately season with a pinch of salt and optional spices while still hot.
- Repeat with the remaining slices, letting the oil come back to temperature between batches. Let all chips cool completely before serving.
Tips
- Slice evenly: Use a mandoline for the thinnest, most uniform slices. If slicing by hand, take your time—uneven slices will result in some burnt and some chewy chips.
- Dry thoroughly: Any moisture left on the potatoes will steam them instead of crisping them, leading to soggy chips. Pat them as dry as possible before adding oil.
- Don’t skip the soak: Soaking in cold water removes excess starch, which helps the chips become crisp and prevents them from sticking together. It also helps them brown more evenly.
- Season after cooking: Salt and spices stick better to hot chips, and salting before frying can draw out moisture. For baked chips, a light toss before baking works, but a final sprinkle after is also effective.
Serving Suggestions
These low salt chips are perfect as a snack on their own, but they also shine alongside a sandwich or burger. Serve them with a healthy dip like hummus, guacamole, or a yogurt-based herb dip. They also make a great crunchy topping for casseroles or salads.
Variations
- Sweet Potato Chips: Substitute sweet potatoes for russets. They will take slightly less time to cook and have a natural sweetness that pairs well with cinnamon or chili powder.
- Rosemary & Thyme: Add 1 teaspoon of finely chopped fresh rosemary or thyme to the oil before tossing the potatoes for an aromatic, herby flavor.
- Vinegar & Sea Salt: After baking or frying, toss the chips with a teaspoon of white wine vinegar and a pinch of salt for a tangy, salt-and-vinegar twist.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the oil before coating the potatoes for a spicy version.
Storage and Reheating
These chips are best enjoyed the day they are made, as they can lose their crispness over time. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To re-crisp, spread them on a baking sheet and warm in a 300°F (150°C) oven for 5-7 minutes until crunchy again. Do not microwave, as this will make them soggy.
Frequently Asked Questions
Can I use other types of potatoes? Yes, Yukon Gold or red potatoes work well, but they have a slightly different texture and may not get as crispy as russets due to their lower starch content. You may need to adjust cooking time slightly.
How do I get chips extra crispy? Ensure the slices are as thin as possible, dry them thoroughly, and don’t overcrowd the baking sheet or frying pot. For baking, using a wire rack on top of the baking sheet can help air circulate and crisp the underside.
Can I reduce the salt even further? Absolutely! You can omit the salt entirely or use a salt-free seasoning blend. The chips will still be flavorful from the potato and oil.
Is frying or baking better for low salt chips? Frying typically yields a crispier chip, but baking is healthier and easier to control. Both work well; the choice depends on your preference and time.
Why did my chips turn out soggy? Sogginess is usually caused by excess moisture or overcrowding. Make sure to dry the slices completely and give them plenty of space on the baking sheet or in the fryer. Also, let them cool completely—they crisp up as they cool.
Can I use an air fryer? Yes! Preheat the air fryer to 350°F (175°C), toss the slices with a little oil, and cook in a single layer for 10-12 minutes, shaking the basket halfway through. Cooking times may vary, so check frequently.
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