These oven baked 3-ingredient crispy potato feather crisps are the sort of simple little treat that makes folks stop mid-bite and ask how on earth something so plain can taste so special. Around here in the Midwest, potatoes have always been a dependable kitchen staple, and this recipe turns them into a party-worthy nibble with hardly any fuss at all. Sliced paper-thin, brushed with oil, and baked until the edges frill up golden and crisp, they come out looking delicate and fancy, but they are made from the same humble pantry ingredients our mothers and grandmothers always kept on hand.
Serve these crisps alongside sandwiches, grilled chicken, burgers, or a summer salad, or set them out on a platter with dip for snacking. They are especially nice with sour cream and chive dip, ranch, onion dip, or even a little whipped herbed cream cheese. For a garden party table, I like to pair them with iced tea, lemonade, and a tray of fresh vegetables so the whole spread feels light and easy.
Oven Baked 3-Ingredient Crispy Potato Feather Crisps
Servings: 4
Ingredients
2 large russet potatoes, scrubbed clean
2 tablespoons olive oil
1 teaspoon coarse salt, or to taste
Directions
1. Preheat your oven to 400°F and line two large baking sheets with parchment paper. Lightly brush or mist the parchment with a little of the olive oil so the potato slices release easily.
2. Using a mandoline or the thinnest setting on a sharp knife, slice the potatoes into very thin rounds. The thinner they are, the more delicate and feathery the edges will become in the oven.
3. Pat the potato slices very dry with clean kitchen towels or paper towels. This helps remove surface moisture so they bake up crisp instead of steaming.
4. Arrange the slices in a single layer on the prepared baking sheets. Brush the tops lightly with the remaining olive oil, then sprinkle evenly with the coarse salt.
5. Bake for 12 to 18 minutes, rotating the pans halfway through, until the slices are golden brown with crisp centers and lacy, feathered edges. Remove any slices that finish early so they do not overbrown.
6. Let the crisps cool on the pans for a few minutes to finish crisping, then transfer to a platter and serve right away.
Variations & Tips
Choose the right potato: Russet potatoes are my first choice here because they bake up dry and crisp. If you use Yukon Gold potatoes, you will get a slightly richer flavor and a bit less snap, but they are still mighty good.
Slice evenly: A mandoline makes the most reliable feather crisps because every slice is nearly the same thickness. If the slices vary too much, some will burn before the others are done.
Do not crowd the pan: Give each slice its own little bit of room. Overlapping causes the potatoes to steam, and you will miss out on those lovely lacy edges.
Try a seasoned version: Once you have the basic recipe down, you can add a pinch of black pepper, garlic powder, paprika, or dried rosemary after oiling the slices. Keep the seasonings light so the potato flavor still shines.
Best eaten fresh: These crisps are at their finest the day they are made. If you need to hold them a little while, let them cool completely and keep them loosely covered at room temperature so they stay crisp.