These oven baked 3-ingredient crispy potato scallops are the kind of simple little snack that feels almost too easy for how quickly they disappear. Made with just thinly sliced potatoes, oil, and salt, they bake up with beautifully browned edges and a delicate crunch that makes them perfect for casual gatherings, after-school snacking, or setting out for company when you need something dependable and inexpensive.
Serve these potato scallops warm on their own, or pair them with sour cream, ranch, garlic aioli, or ketchup for dipping. They also fit right in next to sandwiches, burgers, soups, or a simple roast chicken dinner, and for a party table I like to add a bowl of olives, some cut vegetables, and a fizzy drink so everyone can nibble comfortably.
Oven Baked 3-Ingredients Crispy Potato Scallops
Servings: 4 to 6
Ingredients
4 medium russet potatoes, scrubbed clean
Directions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. If you want extra crisp edges, place the baking sheet in the oven while it preheats so the potatoes start sizzling as soon as they go down.
2. Slice the potatoes into very thin rounds, about 1/8 inch thick, using a sharp knife or mandoline. Try to keep the slices as even as possible so they bake at the same rate.
3. Pat the potato slices dry with a clean kitchen towel, then toss them in a bowl with the olive oil until each slice is lightly coated.
4. Arrange the slices on the prepared baking sheet in slightly overlapping rows, then sprinkle evenly with the flaky salt. Keep them in a mostly single layer so the edges can crisp up nicely.
5. Bake for 20 to 30 minutes, rotating the pan halfway through, until the potatoes are golden brown with crisp edges. Watch closely during the last few minutes, since thinner slices can brown quickly.
6. Let them cool for 2 to 3 minutes to finish crisping, then transfer to a serving plate and add another light pinch of flaky salt if you'd like. Serve warm.
Variations & Tips
For extra crispiness: After slicing, soak the potatoes in cold water for 20 minutes, then dry them very well before adding oil. This helps remove some surface starch and can give you an even crisper finish.
For picky eaters: Keep the seasoning simple with just salt, then serve a few dip choices on the side. Letting everyone choose ranch, ketchup, or sour cream makes these feel a little more fun at the table.
Different potato options: Russets give the crispest result, but Yukon Gold potatoes will work too and have a slightly creamier center. Just be aware they may not get quite as shattery-crisp around the edges.
Flavor add-ins: If you want to branch out beyond the 3-ingredient version, add a light sprinkle of garlic powder, black pepper, smoked paprika, or grated Parmesan right before baking.
Best baking tip: Don’t crowd the pan. If the slices are stacked too tightly, they will steam instead of roast, and you’ll miss out on those lovely browned edges that make this recipe special.
