Crispy Sliced Potatoes: Effortlessly Crunchy and Delicious

Discover how to make crispy sliced potatoes, a crunchy side dish that's both gluten-free and vegetarian.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Potatoes

4 large Potatoes (russet or Yukon Gold) Choose your preferred variety for optimal texture and flavor.
2 tablespoons Olive Oil Helps achieve the perfect crispiness.
1 teaspoon Garlic Granules Provides consistent garlic flavor.
1 teaspoon Dried Mixed Herbs A blend of rosemary, thyme, and oregano.
1 teaspoon Salt Enhances flavor.

Bonus Coating Ideas

1 teaspoon Smoked Paprika Adds a smoky twist.
1 tablespoon Fresh Rosemary Finely chopped fresh herbs.
1/4 cup Grated Parmesan Cheese Sprinkle on top in the last minutes of baking.

Equipment

Sharp knife or mandoline slicer
large mixing bowl
Baking Sheet
Parchment Paper

Method

Preparation Steps

Wash and thoroughly dry the large potatoes. Cut into uniform slices about 1/8 inch thick.
Transfer slices into a large mixing bowl. Drizzle with olive oil, and add garlic granules, dried mixed herbs, and salt. Toss to coat evenly.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the potato slices in a single layer on the baking sheet. Bake for 25-35 minutes, flipping halfway through.
Once baked, cool on the baking sheet for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 600mgFiber: 3gSugar: 1gVitamin C: 25mgCalcium: 2mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage, and reheat in a preheated oven at 375°F (190°C) for 10-15 minutes.

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