Baked Parmesan Rosemary Potato Crisps (Easy)
These baked parmesan rosemary potato crisps are the ultimate easy side dish. Thinly sliced potatoes roasted until crispy with fresh herbs and cheese!
Equipment
- Large baking sheet
- Parchment paper
- Mandoline or very sharp knife
- large mixing bowl
- Kitchen tongs
Ingredients
- 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.
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