Crispy Baked Potato Chips
Thinly sliced potatoes tossed with olive oil and salt, then roasted until golden and crispy. No deep frying, no fancy technique — just a sheet pan and 12 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 180
- Protein
- 2g
casualsimpleamericanvegetarianvegangluten-freedairy-freecrispy
Ingredients
- 2 medium potato (russet or Yukon Gold)
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Slice potatoes paper-thin (1/8 inch) with a mandoline or sharp knife.
- 2
Pat slices dry with a kitchen towel to remove excess moisture.
- 3
Toss potatoes with olive oil and salt, then spread in a single layer on a sheet pan.
- 4
Bake at 425°F until edges are golden brown and crispy, 10–12 minutes.
- 5
Cool on the pan for 2 minutes (they crisp further as they cool).
Tools you’ll need
- sheet pan
- mandoline or sharp knife
- kitchen towel
- oven
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