If you love a salty, crunchy snack but want something you can whip up fast, these simple two ingredient chips are the answer. They’re crisp, flavorful, and surprisingly easy to make with things you likely already have. No fancy tools or long prep time required.
Whether you’re cooking for yourself or making a platter for friends, these chips deliver. Keep the base simple, then dress them up if you want—either way, they hit the spot.
What Makes This Recipe So Good
- Only two ingredients: You’ll get real, crunchy chips without a long shopping list.
- Fast and flexible: Ready in about 20 minutes, and you can bake, air-fry, or pan-fry.
- Naturally gluten-free and vegan: Great for a wide range of diets.
- Better than store-bought: No mystery oils or additives, just the essentials.
- Easy to personalize: Add spices, herbs, or a squeeze of citrus after cooking.
What You’ll Need
- 1 large russet potato (or Yukon Gold). Sweet potato works too.
- 1–2 tablespoons neutral oil (avocado, canola, or light olive oil).
That’s it.
Salt is optional but highly recommended. If you count salt, it becomes three ingredients, so keep it as a finishing touch if you want to stay true to the two-ingredient idea.
Instructions
- Heat your oven or air fryer: Oven to 400°F (200°C) or air fryer to 375°F (190°C). If pan-frying, use a large nonstick skillet over medium heat.
- Wash and slice: Scrub the potato well. Using a sharp knife or mandoline, slice into thin rounds, about 1/16–1/8 inch (1.5–3 mm). Thinner slices get crispier.
- Optional rinse: For extra crunch, place slices in a bowl of cold water for 5–10 minutes to release starch. Drain and pat very dry with clean towels.
- Toss with oil: In a bowl, toss the slices with just enough oil to lightly coat. You want a sheen, not a soak.
- Arrange: Spread slices in a single layer on a parchment-lined baking sheet or in the air fryer basket. Avoid overlap. For pan-frying, add a light film of oil to the skillet and lay slices in a single layer.
- Cook:
- Oven: Bake 12–18 minutes, flipping once halfway, until golden and crisp at the edges.
- Air fryer: Cook 10–14 minutes, shaking or flipping halfway.
- Pan: Fry 2–3 minutes per side until browned and crisp; work in batches.
- Finish: Transfer to a rack or paper towel. Sprinkle with salt while hot, if using. Let them cool a minute—they crisp up further as they rest.
- Serve: Enjoy warm on their own or with your favorite dip.
Keeping It Fresh
These chips are best the day you make them, but you can keep leftovers crisp with a few tricks. Let them cool completely before storing—any trapped steam softens them.
Store in an airtight container at room temperature for up to 2 days.
If they lose crispness, pop them back in a 350°F (175°C) oven or air fryer for 3–5 minutes to revive. Avoid the fridge; it adds moisture and dulls the crunch.
Health Benefits
- Simple ingredients: You’re choosing the oil and the potato, so there are no hidden additives.
- Fiber and potassium: Potatoes offer fiber (especially with the skin on) and are rich in potassium.
- Better fats: Using avocado or light olive oil gives you more heart-friendly fats than many packaged chips.
- Portion control: Homemade means you decide the batch size and seasoning levels.
Pitfalls to Watch Out For
- Too thick slices: Thick rounds turn soft. Aim for thin, uniform slices.
- Skipping the dry step: If you rinse the slices, dry them well. Wet slices steam and won’t get crisp.
- Overcrowding: Overlapping slices lead to soggy chips. Cook in batches for best texture.
- Too much oil: Heavy oil makes greasy chips. A light coat is enough.
- Walking away: Chips go from golden to burnt fast. Keep an eye on the last few minutes.
Recipe Variations
- Sweet Potato Chips: Same method, slightly shorter cook time. Great with a pinch of cinnamon and salt.
- No-Oil Option: Spray or brush the tray lightly and skip tossing the slices in oil. Texture will be a touch drier but still crisp.
- Microwave Hack: Place thin slices on a parchment-lined microwave-safe plate. Microwave 3–5 minutes in bursts until crisp. Works best for small batches.
- Spice It Up: After cooking, toss with smoked paprika, garlic powder, chili powder, or lemon pepper.
- Herb Finish: While still warm, sprinkle with finely chopped rosemary or thyme and a touch of sea salt.
- Cheesy Dust: After cooking, add a light sprinkle of nutritional yeast or finely grated Parmesan (this adds extra ingredients, but it’s a tasty upgrade).
- Dipping Sauces: Try Greek yogurt with lemon and pepper, salsa, or a quick guacamole.
FAQ
Can I use other vegetables?
Yes. Beets, parsnips, carrots, zucchini, and even kale can become chips.
Adjust slicing thickness and cook time—root veggies behave similarly to potatoes, while watery veggies like zucchini need thinner slices and closer monitoring.
Do I have to peel the potato?
No. The skin adds texture and fiber. Just scrub the potato well.
If you prefer a smoother chip, peel it, but it’s not necessary.
Why aren’t my chips getting crispy?
They’re likely too thick, too wet, or too crowded. Slice thinner, dry completely after rinsing, use a single layer, and don’t overdo the oil. Also, make sure your oven or air fryer is fully preheated.
What oil works best?
Choose a high-heat, neutral oil like avocado, canola, or light olive oil.
Extra virgin olive oil can work, but it smokes at higher temps and may add a stronger flavor.
How do I keep them from sticking?
Use parchment paper or a silicone baking mat for the oven. In a skillet, preheat the oil and don’t move the slices too soon—flip when the edges turn golden.
Can I make these ahead for a party?
Yes. Make them the same day and store in an airtight container once fully cooled.
If needed, re-crisp in a hot oven for a few minutes before serving.
What’s the best way to slice without a mandoline?
Use a sharp chef’s knife and take your time. Aim for thin, even rounds. Consistency matters more than absolute thinness.
Is salt really optional?
Yes, but a light sprinkle of salt right after cooking boosts flavor dramatically.
If sodium is a concern, use a small amount of a coarse salt for better impact with less.
Final Thoughts
These simple two ingredient chips are proof that you don’t need much to make something delicious. With a potato and a little oil, you can create a crunchy snack that rivals anything in a bag. Keep the base recipe handy, then make it your own with spices or dips.
It’s quick, affordable, and always satisfying. Enjoy them fresh, share them often, and don’t be surprised if the bowl is empty in minutes.
