Spicy Baked Potato Chips

What do you do when your neighbor gives you a bag of Russet potatoes? Easy, make baked potato chips! These aren't just any baked potato chip, they have a nice little kick to them with a few pinches of cayenne!

I have a high threshold for heat so while I was making these I kept thinking: "oh Martha, these are not hot enough," and one pinch of cayenne turned into 4 pinches for me! So be warned, use 1-5 pinches depending on your tolerance for heat.

Spicy Baked Potato Chips

serves 4

Adapted from

Martha Stewart Living


Vegetable cooking spray

2 pounds russet potatoes, sliced into 1/4 in. rounds

3 tablespoons olive oil

coarse salt

1-5 pinches cayenne (depending on heat threshold)

fresh cracked pepper

Preheat oven to 400 degrees. Lightly coat two rimmed baking sheets with cooking spray and set aside (this recipe makes 2 batches, or 4 baking sheets total). Put potatoes, oil, 1 tablespoon salt and the cayenne in a large bowl and toss well, season with pepper.

Arrange potato slices on baking sheets spacing potatoes about 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are lightly browned and crisp, about 30 minutes. Spread chips out on parchment paper and let dry for 5 minutes. Repeat with second batch. Sprinkle with more coarse salt. Enjoy!