Window Pane Potato Chips (Stained Glass Potato Chips)

Window Pane Potato Chips with Fresh Herbs

4.50 from 8 votes

Modified: Oct 21, 2026 · Published: Jun 28, 2015 by Shelby Law Ruttan · This post may contain affiliate links · 32 Comments

These Window Pane Potato Chips are an amazing way to wow your guests at your next party. Fresh herbs are layered between two thin slices of Idaho potatoes and baked until crisp, so you can see the herb right through the chip.

When I was a little girl, I was not a potato lover. I'll never forget getting caught at my Aunt Marlene's trying to throw my potatoes in the garbage can, and missing! Potato chips were the one exception. I loved them as a kid, and I still do.

Quick Summary

Fresh herbs pressed between two paper-thin potato slices for a stained glass look.
Oven-baked under a heavy pan instead of fried.
Makes 7 servings, about 121 calories each.

Window Pane Potato Chip in the light so you can see the fresh herb in the center of the chip.

Why I made these Windowpane Potato Chips

Number one reason, it is my favorite way to eat the potato! However, I'll take a nice plate of mashed potatoes with caramelized onions, bacon, and cheese any day if someone were to offer it to me or even a nice side helping of potato salad (with bacon of course!).

I have a hard time stopping once I start eating potato chips. There's definite truth behind the quote "no one can eat just one!" Well, these are so pretty you almost don't want to eat them. Until you try just one!

Key Ingredients

Idaho baking potatoes: My number one choice for chips. Yukon Gold and sweet potatoes are both good swaps, and my favorite sweet potato combo is with sage.
Fresh herbs: Dill, basil, chives, and sage all work. One piece of herb in each chip gives it the window pane look.

How to Make Window Pane Potato Chips

3 potatoes, a potato peeler, and mandoline.

Wash and peel the potatoes, then slice them very thin using the thinnest setting on a mandoline. Lay the slices on a paper towel-lined sheet, cover them with more paper towels, and let them sit for 5 minutes while the oven heats to 400°F.

An assortment of fresh herbs on a paper towel.

Wash the herbs and pat them dry with a paper towel.

Raw window pane potato chips parchment, with herb in the center.

Sandwich one piece of herb between two potatoes slices on a parchment-lined cookie sheet. Spray the tops, cover them with more parchment, and weight them down with a heavy pan. I use my stoneware bar pan.

Bake until browned, flipping them once near the end. A few may brown more than others, but that won't make them any less gorgeous! Sprinkle with sea salt and let them cool on a rack.

Close up image of a window pane potato chip with fresh dill.

Dips to Serve with Chips

Try serving these window pane potato chips with one of my homemade dips:

You May Be Wondering

Can you make crispy potato chips in the oven?

Yes! That is how I made these Window Pane Potato Chips! The secret to a really crispy chip is to slice them very thin. I do that with the help of a Mandoline.

What can I do if my homemade potato chips get soggy?

Warm them in the oven at 300°F for 5 to 10 minutes to crisp them back up. To keep leftovers fresh, store them in an airtight container for up to 2 days. But in my opinion, these are best eaten the same day.

Window Pane Potato Chips standing up in a serving tray with rock salt.

More Potato Recipes to Try

Looking for more ways to use potatoes? Try one of these.

📖 Recipe