Homemade Potato Chips with Copycat Zaxby’s Sauce

Original recipe can be found here-I added a few ingredients so this is my adapted recipe!

Homemade Potato Chips


3 medium russet or Yukon gold potatoes -sliced medium to thin (leave peeling on)

1-2 Tbsp. canola oil

1/4 tsp. garlic powder

ground black pepper

kosher salt

onion powder

a dash of seasoned salt


Preheat oven to 450˚F.

Scrub potato and slice lengthwise or width-wise into very thin, uniform slices. A mandolin does the best job.

If you are using garlic, stir it into the oil. Brush two heavy baking sheets with about 1/2 tbsp. of oil and place in the oven to heat for about 10 minutes.

Remove the baking sheets from the oven and arrange potato slices on sheets in a single layer. Bake until potatoes are golden on the bottom side, about 20 minutes. Turn potatoes over and bake until they are golden brown all over, about 15-20 minutes more.

Transfer to paper towels to cool. Repeat with the remaining potatoes. Sprinkle with coarse sea salt to serve. Serves 4.

**I made some of them thick and some of them thin-I like my chips floppy and Noah likes his crispy-so I left his in the oven a little longer!**

Copycat Zaxby’s Sauce

Recipe from Brooke over at The Art of Comfort Baking


1/2 cup mayo
1/4 cup ketchup
1/2 teaspoon garlic salt
1/2 – 1 teaspoon black pepper
Combine the first 4 ingredients and mix well.
Cover the surface of the sauce with black pepper until just coated.
Blend well and repeat again.
Refrigerate for at least 2 hours to allow the flavors to mingle.

2 thoughts on “Homemade Potato Chips with Copycat Zaxby’s Sauce

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