Potato Crisps – a delicious recipe with olive oil, russet. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F.
2
and brush a baking sheet well with oil.
3
Peel potato and trim to form a rectangle about 3 by 1 1/2 by 1 inch.
4
Halve rectangle through 1 -inch side to form 2 rectangles about 3 by 1 1/2 by 1/2 inches.
5
With a mandoline or other hand-held slicing device slice potato 1/16 inch thick on the long narrow side of each rectangle to form strips about 3 by 1/2 inches.
6
On oiled sheet arrange strips, 4 at a time, overlapping ends to form squares.
7
Brush each square with oil and sprinkle with salt to taste.
8
Bake crisps in middle of oven 10 minutes, or until golden brown.
9
Transfer crisps to a rack to cool.
10
Potato crisps keep in an airtight container 3 days.
19
kcal
Calories
4
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: olive oil, 1 large russet (baking) potato.
Yes, Potato Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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