These oven baked 3-ingredient crispy potato crescent moons are the kind of simple party food that proves a few basics can go a very long way. Thin potato slices baked until the edges turn deeply golden develop a satisfying crunch outside while staying tender in the center, and their crescent shape gives them an especially snackable look. This is an easy recipe to make for gatherings, game nights, or anytime you want a budget-friendly side that feels just a little more special than standard roasted potatoes.
Serve these potato crescent moons with burgers, grilled chicken, sandwiches, or a big summer salad. They also work well on an appetizer table with dips like ranch, garlic aioli, sour cream, or a simple spicy ketchup. If you are setting out a party spread, pair them with fresh vegetables, sliders, and cold drinks so guests can nibble casually while they stay crisp.
Oven Baked 3-Ingredient Crispy Potato Crescent Moons
Servings: 4 to 6
Ingredients
2 large russet potatoes, scrubbed clean and sliced into thin half-moons
2 tablespoons olive oil
1 teaspoon salt
Directions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. This high heat helps the potatoes crisp rather than steam.
2. Slice the potatoes lengthwise in half, then cut them crosswise into thin crescent-shaped slices, about 1/8 inch thick. Try to keep the slices as even as possible so they bake at the same rate.
3. Place the potato crescents in a bowl, drizzle with the olive oil, and sprinkle with the salt. Toss thoroughly so every slice is lightly coated.
4. Spread the slices out on the prepared baking sheet in a single layer, giving them a little space so the hot air can circulate. Bake for 15 minutes.
5. Remove the pan, flip the potato slices, and return them to the oven for 10 to 15 minutes more, until the edges are browned and crisp and the centers are tender.
6. Let the potato crescent moons cool for 2 to 3 minutes on the pan, then transfer to a serving platter and serve hot while the edges are at their crispiest.
Variations & Tips
Extra Crispy Tip: If you have time, soak the sliced potatoes in cold water for 20 minutes, then dry them very well before adding the oil and salt. This removes some surface starch and helps the edges turn even crisper in the oven.
Seasoning Variation: Although the base recipe keeps things minimal, you can add black pepper, garlic powder, smoked paprika, or grated Parmesan after tossing the potatoes with oil for a little extra flavor without changing the technique.
Best Potato Choice: Russets are ideal here because their starch content helps create that crisp exterior. If you use Yukon Gold potatoes, expect a slightly creamier center and a bit less crunch, though they will still be delicious.
Pan Space Tip: Do not crowd the baking sheet. If the slices overlap, they will steam instead of roast. Use two pans if necessary and rotate them halfway through for more even browning.