These oven baked 3-ingredient crispy potato bark chips are the sort of simple, high-reward snack that makes people assume far more work went into them than actually did. They rely on very thin slices of potato, a light coating of oil, and a generous finish of salt to create a delicate, crackly texture somewhere between a classic chip and a rustic potato crisp. They are especially handy for parties, game nights, or summer cookouts because they travel well and disappear quickly.
Serve these chips with a cool dip such as sour cream and chive, onion dip, ranch, or a garlicky yogurt sauce. They also work nicely alongside burgers, grilled sausages, sandwiches, or a simple platter of pickles and raw vegetables. If you want to dress them up a bit, scatter over chopped herbs right after baking or offer them with a small bowl of warm cheese sauce for dipping.
Oven Baked 3-Ingredients Crispy Potato Bark Chips
Servings: 4 to 6
Ingredients
2 large russet potatoes, scrubbed clean
2 tablespoons olive oil
1 teaspoon flaky sea salt, plus more to taste
Directions
1. Preheat the oven to 400°F and line two large baking sheets with parchment paper. This helps the thin potato slices crisp evenly and release cleanly.
2. Using a mandoline or a very sharp knife, slice the potatoes as thinly as possible, about 1/16 inch thick. Keep the slices uniform so they bake at the same rate.
3. Pat the potato slices very dry with clean kitchen towels or paper towels. Removing surface moisture is one of the most important steps for getting them crisp instead of leathery.
4. Place the slices in a large bowl, drizzle with the olive oil, and toss gently until every slice has a light, even coating.
5. Arrange the slices in a single layer on the prepared baking sheets, letting some edges overlap slightly for that bark-like, shattered look. Sprinkle with the flaky sea salt.
6. Bake for 18 to 25 minutes, rotating the pans halfway through, until the chips are deeply golden with curled edges. Remove any chips that brown early and let the rest continue baking as needed.
7. Let the chips cool on the pans for 5 minutes to finish crisping, then transfer to a serving board or bowl and add a little more flaky salt if you like. Serve right away for the best texture.
Variations & Tips
Use the right potato: Russets are the best choice here because their higher starch content helps create a crisp, shattery texture. Yukon Gold potatoes can work, but they usually bake up a bit richer and slightly less brittle.
Watch the final minutes closely: Thin potato slices can go from golden to too dark very quickly, especially around the edges. If your slices vary in thickness, remove the finished chips in batches and return the paler ones to the oven.
Try a seasoned version: Once the chips come out of the oven, you can add a pinch of black pepper, smoked paprika, onion powder, or finely chopped rosemary. Season after baking so spices do not scorch in the oven.
For extra crisp chips: If you have time, soak the sliced potatoes in cold water for 20 minutes, then dry them extremely well before oiling. This removes some surface starch and can help the chips bake up even crisper.
Make-ahead note: These are best the day they are made, but if you need to hold them for a few hours, let them cool completely and store them loosely covered at room temperature. If they soften, a few minutes in a 350°F oven will bring back much of their crunch.