Recipe | Baked Sriracha Potato Chips

Baked Sriracha Potato Chips

Baked Sriracha Potato Chips
I’ve made these Baked Sriracha Potato Chips several days in a row now. Oh yes, I like to test my recipes a few times before posting them, but I think this time it’s because these are a little bit addictive. They’re both crispy and spicy, two of my favorite qualities in a snack.

I haven’t always been a fan of spicy food. Mostly because I didn’t grow up eating it. Back in the day, I used to think Tombstone cheese pizza was spicy. (Yes, really.) Indian and Thai food were not on my radar and any dish involving jalapenos was unthinkable to me.

Sriracha Sauce
For this, I blame my mom. She never made us anything spicy because she didn’t like spicy food herself. My brothers and I still like to laugh about the time we went to Chili’s and our mom got upset about the food being spicy. I was in high school at the time, when every embarrassment seems so epic and horrific, and I remember wishing so desperately that I could disappear as she complained (loudly!) to the waiter that her chicken quesadillas were spicy. And then–and then!–she asked to speak with the manager.

Because the chicken quesadillas were spicy.

At a restaurant with a chili pepper in its logo.

(My mom is going to be so mad that I’m writing about this.)

When I began dating my husband, that’s when I started sneaking little bites of the spicy food he ordered. And soon, those little bites turned into bigger bites and then I was ordering spicy dishes for myself. I still don’t like things that are too spicy, but as long as the dominant flavor isn’t “searing pain”, we’re good.

Baked Sriracha Potato Chips on Baking Sheet
With sriracha, I’ve found that a little bit goes a long way. I think a single teaspoon is just perfect in these baked sriracha potato chips. It gives them a kick without it being unpleasant. It’s a slow heat that creeps up on you–at first, you think, “This needs more sriracha.” And then, “Oh, hi sriracha. There you are!” Of course, if you like things super spicy, you might want to up this to a teaspoon and a half or even two. But don’t say I didn’t warn you. Because this isn’t Chili’s and there’s no manager for you to complain to.

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Baked Sriracha Potato Chips

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes


2 servings


  • cooking spray or oil mister
  • 1 tbsp. peanut oil (canola or vegetable oil would work too)
  • 1 tsp. sriracha
  • 1 large Russet potato, washed and cut into 1/8-inch slices (use a mandoline slicer if you have one)
  • salt to taste


  1. Preheat oven to 400 degrees. Coat 2 baking sheets with cooking spray or oil.
  2. Line potato slices on baking sheets. Whisk together peanut oil and sriracha in a small bowl. It takes a while to fully incorporate the sriracha into the oil–be persistent!
  3. Brush potato slices with sriracha oil mixture and sprinkle with salt. Bake for 10-20 minutes–baking time depends on oven temperature and thickness of slices. It’s really important that after 10 minutes, you check on these every minute or so because they go from perfectly done to burnt really quickly! They’ll be done when the edges begin to brown–some parts may still be a little bit soft, but that’s to be expected with baked potato chips. Serve right away–homemade potato chips don’t store well.


For crispier chips, soak your potatoes first. After you’ve sliced the potatoes, put them in a bowl and cover them with ice cold water. Let them sit for about an hour or two, then drain and rinse the potato slices. Line them on paper towels and dry thoroughly. This removes some of the starch from the potatoes. I tried making these Baked Sriracha Potato Chips with the soaking step and without; they are delicious either way you make them, but soaking the potatoes first definitely resulted in a crispier chip.


I made these this evening! WONDERFUL! I used about a medium sized potato and set my mandolin to super thin slices. I didn’t have peanut oil on hand (on grocery list) but decided not to wait and so I used olive. Delicious! The one potato made two trays, two good sized servings for Hubz and me with our ciabatta roll sized sandwiches. Thank You!

I am having the HARDEST time getting my potatoes to crisp up when I bake them. I’ve tried two times in the last week. The first time I got impatient and just took them out before they were at my desired level of crispiness (I waited 30 minutes so maybe they were too thick?) and then tonight I just took them out and fried them (completely unhealthy, I know). BUT I have a new food processor with a slicer attachment that hopefully will work for this because I want some potato chips!

Ooh, 30 minutes? The slices were probably too thick. Try the slicer attachment on your food processor! It’s possible to cut 1/8-inch slices by hand, but I can’t do it–I totally need the mandoline. Homemade potato chips might have some soft spots on them, but they still should be mostly crispy…

Let the water dry out of the potato before cooking, and use very very small amount of oil. That’s what will cause a “soggy” potato.

Whenever my family gets together, someone brings up that story! And my mom thinks it’s funny now, but at the time, she was so livid about those spicy quesadillas. 🙂

Cracking up about the Chili’s story. I also never ate spicy food but once I totally changed my diet, I started experimenting with new foods and flavors, including spice. Now I love it! Not too crazy, but I do love a good Indian dish with some heat. Can’t wait to make these!

Well, if you have a really steady hand (which I don’t!), you can cut the potato slices with a knife. You could also try the slicing attachment for your food processor, if yours has one…

No, but yesterday I was at a kitchen store and I saw they had this little contraption that makes chips crispy in the microwave, so apparently it is possible…

So excited to make these for my wife today. Question: have you tried applying the oil/sriracha mixture to both sides of the chips before baking? Was thinking of trying that for more even flavor distribution. Would love to hear your/other people’s thoughts. Thanks!

Yes! I did try that. I like my chips a little bit milder, which is why I decided just to put the sriracha on one side of the chips in the final recipe. But you can double the amount of the oil/sriracha mixture and either brush both sides of the potatoes with it OR just brush the baking sheet, put the potato slices on it, and then brush the tops of the slices.

I hope you and your wife enjoy them!

Would it work just as well with sesame oil?
I don’t have peanut oil but i do have olive oil and sesame oil.

I know it’ll work okay with olive oil (someone mentioned it earlier in the comments) but i was hoping sesame oil might be more flavorful.

Thank you, brilliant recipe!

I think just about any oil would work, although sesame oil will definitely change the taste of the chips. I used a more neutral oil because I wanted the sriracha to be the dominant flavor.

Well, the good news is that one small potato makes a TON of potato chips. So you can eat them all and you’ve really only eaten one potato. Oh sure, there are healthier snacks, but there are worse ones too! 🙂

You were sooooooooo ahead of the curve on these!! I just saw an ad for lays sriracha potato chips and hubby was like “I need those”!! I am so making these for him!! Also, your story about Chili’s made me LOL… literally!! My mom was the total opposite, horrifying and embarrassing me as a teen when we went to California Pizza Kitchen at the mall and she would eat hot sauce with a spoon before the food came!!

Lays totally stole my idea, right?! 😉 I saw the commercial for those and was like, “Ooh, I’m going to have to buy those.” And then a second later, I realized that I make them all the time–ha! I think moms always have their special ways of embarrassing us when we’re teenagers, don’t they?

Hi, I’m gonna try to do this potatoes chips, wish me luck, seems so tasty… buy I have a question: How many calories o percent of grease do they have? And what amount of they is recommend to eat without fault? hehehe

Regards from Mexico.

The amount of calories depends on the weight of the potato. But there’s not much fat in here at all, at least not compared to regular fried potato chips!

I just tried making these today! I would suggest only making them if you have a mandolin slicer because I sliced the potatoes with just a knife and it was very difficult to make them the same thickness and the baking turned out pretty uneven. I also didn’t taste the sriracha in the chips and I even added a little more than it had in the recipe. I’ll probably try making these again though, they look so amazing in the picture!

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