For starters, oil can make homemade chips soggy instead of crispy. Secondly, cooking with oil often causes the edges of potato slices to burn; when you cook without oil, you will get a much more uniform chip.
So here’s how to create a mean chip depending on what kind of potato you are using:
Russets, Whites and Golds:
Preheat your oven to 400 degrees (F).
Cut potatoes into ¼-inch or thinner slices.
Season to taste.
Line a baking sheet with parchment or Silpat and lay chips out in a single layer. Be careful not to crowd the slices.
Bake for 15-20 minutes, depending on thickness, flip and bake until crispy and brown. If your chips are thick, you might need 5-10 minutes more per side. You know they’re done when you hear that satisfying snap!
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