These oven baked 3-ingredient crispy potato feather crisps are the kind of simple party snack that looks far more elaborate than it is. Thinly sliced potatoes crisp up in the oven into lacy, feather-like chips with golden edges and a delicate crunch, relying on just potatoes, oil, and salt. They are especially handy when you want an inexpensive homemade appetizer or a striking side for a cookout spread without hauling out a deep fryer.
Serve these crisps warm or at room temperature alongside burgers, grilled chicken, sandwiches, or a platter of summer vegetables. They are also excellent with a creamy dip such as ranch, garlic aioli, whipped feta, or sour cream stirred with chives, and they add a nice crisp contrast next to anything smoky from the grill.
Oven Baked 3-Ingredient Crispy Potato Feather Crisps
Servings: 4 to 6
Ingredients
2 large russet potatoes
Directions
1. Preheat the oven to 425°F. Line 2 large baking sheets with parchment paper, and lightly brush or mist the parchment with a bit of the oil to help prevent sticking.
2. Scrub the potatoes well and leave the skins on for extra texture. Using a mandoline or a very sharp knife, slice the potatoes lengthwise into very thin oval slices, about 1/16 inch thick, so they bake into delicate, feather-like crisps.
3. Place the slices in a bowl, drizzle with the oil, and sprinkle with the salt. Toss gently with your hands so the slices are evenly coated without breaking them.
4. Arrange the potato slices in a single layer on the prepared baking sheets, leaving a little space between them. If you want a more feathered look, let some tapered ends curve naturally rather than pressing them flat.
5. Bake for 12 to 18 minutes, rotating the pans halfway through, until the slices are deep golden around the edges and crisp in the centers. Remove any pieces that brown early so they do not overcook.
6. Let the crisps cool on the pans for 3 to 5 minutes to finish crisping, then transfer to a platter and serve.
Variations & Tips
Extra Crisp Tip: If your potato slices seem wet after cutting, pat them very dry with clean kitchen towels before adding the oil. Removing surface moisture helps them roast instead of steam.
Seasoned Version: Add a pinch of black pepper, smoked paprika, garlic powder, or finely chopped rosemary after the basic salt coating if you want a little more character while keeping the recipe simple.
Best Potato Choice: Russet potatoes are ideal here because their starch content helps create a crisp texture. Yukon Golds can work too, but they usually bake up slightly less airy and delicate.
Make-Ahead Tip: These are best the day they are made, but if they soften, spread them back on a sheet pan and warm them in a 375°F oven for 3 to 5 minutes to refresh their crunch.
Dipping Sauce Idea: For a cookout-style presentation, pair the crisps with ranch, lemony aioli, or sour cream mixed with chopped dill and chives. The cool creamy dip balances the browned, toasty potato flavor nicely.
