These oven baked 3-ingredient rosemary potato thins are the kind of last-minute appetizer that feels a little special while using pantry basics. Thinly sliced potatoes turn crisp and golden in the oven, and a scattering of rosemary gives them an aromatic, savory edge that makes them hard to stop eating. They are a simple homemade alternative to packaged potato chips, with a more rustic look and a fresh herb flavor that works especially well for casual gatherings or holiday snacking.
Serve these potato thins warm or at room temperature alongside olives, cheese, cured meats, or a simple sour cream or yogurt dip. They also pair nicely with sandwiches, roasted chicken, soups, or a cocktail spread, and because they are crisp and salty, they make an excellent contrast to creamy dips and soft cheeses.
Oven Baked 3-Ingredient Rosemary Potato Thins
Servings: 4 to 6
Ingredients
2 medium Yukon Gold potatoes, very thinly sliced
1 1/2 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
Directions
1. Preheat the oven to 400°F and line two large baking sheets with parchment paper. Wash and dry the potatoes well, then slice them as thinly as possible using a sharp knife or mandoline.
2. Place the potato slices in a bowl, drizzle with the olive oil, and sprinkle in the chopped rosemary. Toss gently until the slices are evenly coated.
3. Arrange the slices in a single layer on the prepared baking sheets, making sure they do not overlap. Bake for 12 to 18 minutes, rotating the pans halfway through, until the edges are crisp and the potatoes are golden brown in spots.
4. Let the potato thins cool on the pans for a few minutes so they finish crisping, then transfer to a serving plate and serve right away or at room temperature.
Variations & Tips
Use the right potato: Yukon Golds are a great choice because they crisp well and have a buttery flavor. Russets also work, but they can brown a little faster, so keep a close eye on the oven during the last few minutes.
Slice evenly: The thinner and more even the slices, the better the texture. A mandoline makes the quickest work of this and helps the potatoes bake at the same rate, which is important for getting crisp rounds instead of a mix of underdone and overbrowned pieces.
Do not overcrowd the pan: If the slices overlap, they will steam instead of crisp. Bake in batches if needed, and remove any pieces that brown early while the rest finish baking.
Try a flavor twist: A light sprinkle of flaky salt after baking is excellent, and you can also add a small pinch of black pepper, garlic powder, or finely grated Parmesan if you want to build on the basic three-ingredient version without losing its simplicity.