There is something mighty satisfying about turning a plain potato into a bowl of crisp, golden lattice chips right in your own oven. These little beauties feel special enough for a holiday spread or game-day table, but they are made from just a few pantry staples and a bit of careful slicing. Lattice-cut chips have that old-fashioned soda fountain charm, and when they come out of the oven with their edges curled and crisp, they look far fancier than the work that went into them.
Serve these chips alongside burgers, grilled hot dogs, pulled pork sandwiches, or a simple deli spread, and do not forget a good dip or two. Ranch, onion dip, chipotle mayo, and even a little sour cream mixed with chives all suit them beautifully. They also make a fun crunchy topping for a summer sandwich plate with pickles, sliced tomatoes, and cold lemonade.
Oven Baked 3-Ingredients Crispy Potato Lattice Chips
Servings: 4
Ingredients
2 large russet potatoes
Directions
1. Preheat your oven to 425°F. Line two baking sheets with parchment paper. Wash and scrub the potatoes well, then pat them completely dry.
2. Using a lattice cutter or a mandoline with a waffle blade, slice the potatoes into thin lattice rounds. Rotate the potato a quarter turn between passes if needed to create the crosshatch pattern. Try to keep the slices as even as possible so they bake at the same rate.
3. Place the potato slices in a bowl, drizzle with the olive oil, and toss gently until every slice is lightly coated. Sprinkle with the kosher salt and toss again.
4. Arrange the slices in a single layer on the prepared baking sheets, leaving a little space between them so they crisp instead of steam. Bake for 12 minutes, then flip each chip carefully.
5. Return the pans to the oven and bake for another 8 to 12 minutes, watching closely, until the chips are golden brown and crisp around the edges. Remove any smaller chips early if they finish first.
6. Let the chips cool on the pans for 5 minutes to finish crisping, then transfer to a serving bowl and add a little extra salt if desired. Serve right away for the best crunch.
Variations & Tips
For extra crisp chips: After slicing, soak the potato rounds in cold water for 20 to 30 minutes to remove some starch. Dry them very thoroughly before adding oil, or they will not crisp as nicely.
Seasoned version: Add a pinch of black pepper, garlic powder, smoked paprika, or onion powder after the chips come out of the oven. That way the seasonings do not scorch during baking.
Best potato choice: Russet potatoes are the best pick for this recipe because they bake up dry and crisp. Yukon Golds can work in a pinch, but the texture will be a little less airy and snappy.
Do not crowd the pan: This is one of those old kitchen truths that still matters. If the slices overlap, they will soften and steam, so bake in batches if needed for a truly restaurant-style crunch.
