Thin, golden potato bites seasoned with garlic, Parmesan, and herbs. They’re crispy on the outside, tender inside, and perfect as a snack or side dish.
Ingredients
- 3 medium russet potatoes, about 1½ lb (680 g)
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
- Optional: ¼ tsp chili flakes for heat
Directions
- Prepare the potatoes
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Wash and scrub the potatoes well. You can peel them or leave the skins on.
Slice the potatoes into very thin rounds, about ⅛ inch thick. Keeping the slices similar in thickness helps them cook evenly.
- Soak the potatoes
Place the sliced potatoes in a bowl of cold water and soak for 20–30 minutes. This helps remove excess starch and makes them crispier.
Drain and rinse well.
- Dry thoroughly
Spread the potato slices over a clean kitchen towel or paper towels. Pat them very dry. This step is important for achieving maximum crispiness. - Season
Place the potatoes in a large bowl. Add olive oil, Parmesan, garlic powder, Italian seasoning, smoked paprika, onion powder, salt, black pepper, and chili flakes if using.
Toss gently until every slice is evenly coated.
- Arrange on the baking sheet
Arrange the potato slices in a single layer without overlapping them.
For extra crispiness, leave a little space between each slice.
- Bake
Bake for 20–25 minutes, flipping the slices halfway through.
Continue baking for another 5–10 minutes, or until golden brown and crispy around the edges.
Keep a close eye on them during the final few minutes because thin potato slices can brown quickly.
- Finish and serve
Remove from the oven and let them cool for 3–5 minutes. They will become even crispier as they cool.
Sprinkle with fresh parsley and a little extra Parmesan before serving.
Nutrition Information
Approximate per serving, based on 4 servings:
- Calories: 245 kcal
- Protein: 8 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Net Carbohydrates: 32 g
- Fat: 9 g
- Saturated Fat: 3 g
- Cholesterol: 8 mg
- Sodium: 430 mg
- Sugar: 2 g
Nutrition values are estimates and can vary depending on potato size, Parmesan, and other ingredients used.
Q&A
Can I make these in an air fryer?
Yes. Air fry at 375°F (190°C) for about 12–18 minutes, shaking or flipping halfway through. Cook in batches so the slices aren’t overcrowded.
Why aren’t my potatoes crispy?
The most common reasons are excess moisture, slices that are too thick, or overcrowding the baking sheet. Soak, dry thoroughly, and arrange them in a single layer.
Can I use sweet potatoes?
Yes, although sweet potatoes generally won’t become quite as crisp as russet potatoes because of their higher moisture and sugar content.
Can I make them without Parmesan?
Yes. Simply leave it out or replace it with nutritional yeast for a dairy-free option.
How should I store leftovers?
Once completely cool, store them in an airtight container for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
What dipping sauces go well with them?
They’re delicious with garlic yogurt dip, ranch, sour cream and chive dip, spicy mayo, or marinara sauce.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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