These oven baked 3-ingredient crispy potato ribbons are the kind of simple snack that disappears almost as soon as they hit the table. They deliver the salty crunch people love in chips, but with a homemade look and a little more character thanks to their curled, ribbon-like shape. With just potatoes, oil, and salt, this recipe leans on careful slicing and oven technique to create a crisp result that feels special enough for a cookout spread, movie night, or casual appetizer platter.
Serve these potato ribbons warm or at room temperature alongside burgers, grilled hot dogs, sandwiches, or barbecue chicken. They are also excellent with dips like sour cream and chive, ranch, garlic aioli, or onion dip. For a party table, pair them with fresh cut vegetables and a cold summer drink so the rich crunch has something cool and refreshing beside it.
Oven Baked 3-Ingredient Crispy Potato Ribbons
Servings: 4
Ingredients
2 large russet potatoes, scrubbed clean
2 tablespoons olive oil
1 teaspoon flaky sea salt
Directions
1. Preheat the oven to 425°F and line two large baking sheets with parchment paper. This gives the potatoes room to crisp instead of steam.
2. Using a vegetable peeler, slice the potatoes lengthwise into long, thin ribbons. If a few short pieces break off, save them and bake them too.
3. Place the potato ribbons in a bowl, drizzle with the olive oil, and gently toss until all the slices are lightly coated.
4. Arrange the ribbons on the prepared baking sheets in loose curls and single layers, with as little overlap as possible. Sprinkle evenly with the sea salt.
5. Bake for 12 to 18 minutes, rotating the pans halfway through, until the edges are curled and golden brown. Remove any darker pieces early if needed, since thinner ribbons can finish faster than thicker ones.
6. Let the potato ribbons cool for 2 to 3 minutes so they crisp fully, then transfer to a shallow bowl or platter and serve right away.
Variations & Tips
Use russets for the best crunch: Russet potatoes have the starch content that gives these ribbons their light, crisp texture. Waxy potatoes can work, but they usually bake up a bit less brittle and delicate.
Slice as thinly as possible: A vegetable peeler is the easiest tool here because it naturally creates thin strips. If some ribbons are much thicker than others, keep an eye on the pan and pull off the crisp ones first.
Do not overcrowd the pan: Space matters. Overlapping slices trap steam and soften instead of crisping, so two pans are better than one crowded pan.
Try a seasoned version: Once you have the basic method down, add a small pinch of black pepper, smoked paprika, or garlic powder after baking for a little extra flavor without masking the potato.
Serve immediately for best texture: These are at their crispest shortly after baking. If you need to hold them briefly, keep them uncovered at room temperature so steam does not soften them.