These oven baked 3-ingredient buttery potato scale crisps are the kind of simple appetizer that feels extra special without taking much fuss. Thin potato slices are layered so they fan out like little scales, then baked until golden at the edges with buttery flavor in every bite. They make a lovely party snack for patio dinners, holiday tables, or anytime you want something crispy, salty, and homemade from just a handful of pantry staples.
Serve these warm or at room temperature with a small bowl of sour cream, ranch dip, garlic aioli, or even a little shredded Parmesan on the side. They pair especially well with grilled chicken, burgers, steak, or fresh summer salads, and they fit right in on an appetizer spread with crisp vegetables, fruit, and chilled drinks.
Oven Baked 3-Ingredient Buttery Potato Scale Crisps
Servings: 6
Ingredients
2 large russet potatoes, scrubbed clean
4 tablespoons unsalted butter, melted
1 1/2 teaspoons coarse salt
Directions
1. Preheat your oven to 400°F. Line a large baking sheet or two smaller sheets with parchment paper so the potatoes crisp without sticking.
2. Slice the potatoes into very thin rounds, about 1/16 inch thick, using a mandoline or a sharp knife. Try to keep the slices as even as possible so they bake at the same rate.
3. Pat the potato slices dry with paper towels, then place them in a bowl and drizzle with the melted butter. Toss gently so each slice gets lightly coated.
4. Arrange the slices on the prepared baking sheet in small overlapping rows, like scales, making little clusters or long strips. Sprinkle evenly with the coarse salt.
5. Bake for 18 to 25 minutes, watching closely near the end, until the potatoes are deep golden around the edges and crisp. If needed, rotate the pan halfway through for even browning.
6. Let the crisps cool on the pan for 3 to 5 minutes so they firm up, then carefully transfer to a serving board or platter. Serve warm or at room temperature.
Variations & Tips
For extra crispiness: After slicing, soak the potatoes in cold water for 20 minutes, then dry them very well before adding the butter. This helps remove some starch and can give you crisper edges.
For picky eaters: Keep one batch plain with just butter and salt, then season a second batch after baking with a tiny sprinkle of Parmesan or mild ranch seasoning so everyone can choose their favorite.
Choose the right potato: Russets tend to bake up crisp and light, but Yukon Gold potatoes will give you a slightly richer center. Both work nicely, so use what you have on hand.
Watch the edges: Because the slices are so thin, they can go from golden to too dark quickly. Start checking a few minutes early, especially if your oven runs hot.
Make them for a crowd: Double the recipe and use two sheet pans, switching racks halfway through baking. Leave a little space between clusters so the hot air can circulate and help them crisp instead of steam.