Easy Baked Parmesan Rosemary Potato Crisps

If you need a side dish that is sure to steal the show, look no further than these baked parmesan rosemary potato crisps. You’ll get the crunch of a potato chip but with the gourmet taste of a steakhouse side. They’re golden on the edges and tender throughout.

This is one of my go-to recipes because it takes ordinary inexpensive potatoes and turns them into something spectacular. The salty parmesan and fresh rosemary are a match made in heaven. This recipe is a quick and easy way to take a simple chicken weeknight meal to the next level or wow at a dinner party.

They’re great with burgers or as an appetizer, and this baking method is hard to mess up. Just slice and toss then leave them to bake. You’ll never go back to regular french fries again.

Why You Will Love This Recipe

This is the best thing about this recipe… you get a super crispy bite without even needing a deep fryer! By baking these thin potato slices on a high temperature, you’ll achieve that crispy exterior that is so addicting, with the inside remaining nice and soft. These taste just like the real fried potatoes, but are much lighter and not as greasy, which you will appreciate on a busy weeknight.

Another reason you’ll love this recipe is that there’s almost no cleanup. Since you mix everything in a bowl, and bake them directly on a parchment paper lined baking sheet, you don’t have to deal with a dirty stove or greasy mess of oil. The kitchen stays clean so you can sit down and enjoy this delicious side dish.

The Ingredients

Get these simple fresh ingredients to make your new favorite crispy side dish:

Yukon Gold Potatoes

Yukon gold potatoes are wonderful for this recipe since their rich buttery flavor contrasts with the crisp outer texture. Slice them as thinly and uniformly as possible to ensure they cook at the same speed. Russet potatoes also work well if that’s what you have on hand and they give a fluffier interior and darker brown crust.

Fresh Rosemary

Fresh rosemary over dry is essential to making this easy side dish taste its best. In the hot oven, the fresh piney oils will burst forth and give these potatoes an amazing, savory, herby aroma. If you must use dry rosemary, break it up in your fingers first to “activate” the spices.

Grated Parmesan Cheese

The finely grated parmesan cheese helps create a delectably salty, savory, crispy crust on each and every potato slice. This cheese acts as a tasty glue to keep all of the ingredients together, and then melts slightly in the oven’s high heat. If you prefer a non-dairy alternative, nutritional yeast is an excellent stand-in and has a similarly savory flavor and cheesy taste.

How to Make It

Now we’ll roast these beautiful crispy potatoes in a few quick steps.

Prep the Oven

First, preheat your oven to 400°F and line a large baking sheet with parchment paper. Rinse the potatoes and slice them into very thin rounds.

Season the Potatoes

Toss the potato slices with the olive oil, grated parmesan cheese, freshly chopped rosemary, garlic powder, salt, and pepper in a large bowl. Coat each slice thoroughly with the mixture.

Arrange the Pan

Spread the potatoes onto the prepared baking sheet in one single layer. Avoid overlapping the potato slices as much as possible so that steam does not get trapped and they can bake to a crispy perfection.

Bake to Perfection

After about 15 minutes, use tongs to flip each potato slice over. Bake for another 10 to 15 minutes until golden brown and crispy.

Rest and Serve

Remove the baking sheet from the oven and allow the crisps to rest for a few minutes before eating. This will give them time to set and become extra crunchy.

My Top Tips for Success

Using a mandoline slicer is the best way to make sure every potato crisp comes out perfectly. Uniformly thick slices will ensure that they all cook evenly; you don’t want half of your potatoes burnt while the rest remain soggy.

Don’t overcrowd the pan when placing the seasoned potato slices. Leave a little bit of space between them so the oven air can reach every angle and help turn them crispy rather than steaming them. 

Be careful to watch them closely during the last five minutes of baking, because parmesan goes from perfect to a little too dark really fast! Your oven may bake a little faster or slower than mine, so keep an eye out and take them when they look nice and golden brown.

Baked Parmesan Rosemary Potato Crisps (Easy)

Jennifer

These baked parmesan rosemary potato crisps are the ultimate easy side dish. Thinly sliced potatoes roasted until crispy with fresh herbs and cheese!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Servings 4

Equipment

• Large baking sheet
• Parchment paper
• Mandoline or very sharp knife
• large mixing bowl
• Kitchen tongs

Ingredients

  

1x2x3x

• 1 1/2 pounds Yukon gold potatoes washed and thinly sliced
• 2 tablespoons olive oil
• 1/3 cup freshly grated parmesan cheese
• 1 tablespoon fresh rosemary finely minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Preheat your oven to 400°F and line a large baking sheet with parchment paper.
• Wash your potatoes very well and cut them into very thin rounds (around 1/8-inch thick).
• Place the potato slices into a large mixing bowl, along with the olive oil, parmesan cheese, fresh rosemary, garlic powder, salt, and black pepper. Toss until all of the potato slices are well coated.
• Lay the potato slices on the prepared baking sheet in a single layer without overlapping too much.
• Bake for 15 minutes, remove the pan from the oven, and use kitchen tongs to flip over each potato slice.
• Return the pan to the oven and bake for an additional 10 to 15 minutes, until the potatoes are a deep golden brown and nicely crispy.
• Allow the crisps to cool on the baking sheet for 2 to 3 minutes to continue to crisp up before serving them warm.

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

©PinkWhen 2026

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Storage and Reheating

• Store any leftover potato crisps in an airtight container in the fridge for up to 3 days, although they won’t be as crunchy. 
• Freezing is not recommended, as the thin slices of potatoes will turn completely mushy when defrosted. 
• Reheat them in an air fryer or a 400°F oven for a couple of minutes to return them to crispy perfection.

What to Serve it With

• Pair with a thick, juicy ribeye steak grilled to perfection along with a basic green salad.
• Top your favorite homemade cheeseburger for an elevated version of a classic diner meal. 
• Enjoy as a savory snack with a small bowl of garlic aioli to dip in.
• Accompany a holiday pork tenderloin with a beautiful roasting technique.

Frequently Asked Questions

Do I need to peel the potatoes?

No need! Keep the skins on, as they are so delicious, provide more nutrition, and add a nice crunch! Just make sure you scrub them well before you slice them.

Why did my potatoes stick to the pan?

Did you forget the parchment paper? Or did you not grease your baking sheet properly? Make sure you have a generous layer of parchment paper, and they will never stick!