My neighbor brought these to our book club last week and we finished the whole tray in minutes. Just 3 ingredients and they disappear fast.

My neighbor Ruth showed up at our little Thursday night book club with a warm plate of these potato crisps, and I swear the whole tray vanished before we’d even finished talking about the first chapter. They’re as simple as can be—just potatoes, oil, and salt—but they bake up paper-thin and shatteringly crisp, the way my mother used to make when the oven was already hot from supper. This is the kind of no-fuss, heartland snack you can pull together with what’s already in your pantry, the sort of thing that turns an ordinary evening into a cozy get-together.

Serve these crisps still warm on a sturdy plate or shallow bowl, with a little extra dish of flaky salt on the side for anyone who likes a bigger crunch of salt. They’re perfect next to a simple cheese board, a bowl of ranch or sour cream dip, or alongside sandwiches and soup. At book club, we pass them around with iced tea and a plate of apple slices, but they’re just as welcome with a glass of wine or a cold beer during a ball game.

Servings: 4

1 1/2 pounds russet potatoes, scrubbed (about 3 medium)

Preheat your oven to 400°F (200°C). Place one oven rack in the upper third and another in the lower third of the oven so the heat circulates well.

Line two large baking sheets with parchment paper. This keeps the potatoes from sticking and helps them crisp without burning.

Scrub the potatoes well under cool running water. Leave the skins on for extra flavor and color, then pat them completely dry with a clean kitchen towel.

Using a mandoline set to about 1/16 inch (very thin) or a sharp knife and a steady hand, slice the potatoes into paper-thin rounds. The thinner and more even the slices, the crisper they will bake.

Spread the potato slices out on a clean kitchen towel or paper towels and gently blot the tops to remove as much surface moisture as you can. Dry slices brown and crisp more evenly.

In a large bowl, drizzle the oil over the potato slices. Use your hands to gently toss until every slice has a light, even sheen. You don’t want them swimming in oil—just barely coated.

Lay the potato slices in a single layer on the prepared baking sheets. Do not overlap the slices; if they touch too much, they will steam instead of crisp.

Sprinkle the slices lightly and evenly with the flaky sea salt. You can always add more after baking, so go gently at first.

Place the baking sheets in the oven, one on the upper rack and one on the lower rack. Bake for 10 minutes, then rotate the pans front to back and switch their positions (top to bottom) so they brown evenly.

Continue baking for another 8 to 12 minutes, watching closely toward the end. The crisps are done when the edges are deep golden brown, the centers are lightly golden, and the slices feel dry and crisp when you tap them with a fingertip.

If some slices brown faster than others, use tongs to transfer the done crisps to a plate and return the softer ones to the oven for a few more minutes. Work quickly so they don’t burn.

Once all the crisps are done, let them cool for 5 to 10 minutes on the baking sheets or on a wire rack. They will firm up a bit more as they cool. Taste and sprinkle with a pinch more flaky sea salt if desired, then arrange on a vintage-style plate or platter and serve right away.

For a little extra character, you can swap in Yukon Gold potatoes for a slightly buttery flavor and deeper golden color, though russets tend to crisp the best. If you like a hint of smokiness, sprinkle a small pinch of smoked paprika or black pepper over the slices along with the salt (this would technically add another ingredient, so keep it optional if you’re sticking to the spirit of the 3-ingredient headline). A light dusting of garlic powder or onion powder works nicely too, especially if you’re serving these with burgers or soup. If your oven runs hot, drop the temperature to 375°F and bake a few minutes longer to avoid scorching the thin edges. For make-ahead entertaining, you can slice and dry the potatoes an hour ahead; keep them loosely covered with a towel on the counter, then toss with oil and bake just before guests arrive so they’re warm and crisp. Food safety is straightforward here: always wash potatoes well to remove soil, and use a sharp mandoline guard or cut-resistant glove when slicing to protect your fingers. Let the baking sheets cool a bit before handling, and store any leftovers (if there are any) in an airtight container at room temperature for up to a day; they will soften over time, but you can re-crisp them in a 350°F oven for a few minutes if needed.