crispy baked potato slices


Towards the end of the first year of my travel management studies I decided to become a vegetarian. I was 19 back then and thought I had it all figured out (didn’t we all?). During that time I spent two months in Cologne doing my practical training at a Lufthansa City Center. As a non-eating-meat student on a low budget in Germany my lunch options seemed pretty limited. So, I took it upon myself to indulge my french fries craving and had them for lunch 5 times a week for two months. Ketchup. Included. Needless to say I returned to Greece a couple of kilos heavier and with a skin that looked like it just hit puberty. One would think that this would result into a french fries overdose but unfortunately this hasn’t been the case.

However I have managed to find a way to healthify (totally a verb) my favorite junk food and enjoy them even more as they are crispy and full of flavor minus the greasy aftertaste. Whenever I make them they tend to disappear in 3 seconds so my oven is always packed with several baking trays in order to satisfy all (full disclosure: there are NEVER enough).

I hope you ‘ll enjoy!

crispy baked potato slices


  • 6 large potatoes (adjust accordingly)
  • 3 tablespoons of olive oil
  • 1 teaspoon salt
  • freshly grated pepper
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon dried oregano (optional)
  • 1 teaspoon dried minced onion flakes (optional)
  • grated gruyere or any other cheese of choice (optional)


Wash, peel and slice your potatoes to your liking.


Soak them in cold water for a minimum of 30 minutes to remove some of the excess starch. Do that if you want to achieve the desired crispiness when they bake. Rinse them, drain them and lay the potato slices on paper towels to absorb any excess moisture.

In a large bowl mix the potatoes with the olive oil and the seasoning of your choice. I use all of the above because it gives the potatoes that ‘junk food’ kick we all seem to love.

Line a baking pan with parchment paper and lightly coat with olive oil. Add the potatoes in a single layer to ensure crispiness. Bake for 40 minutes or until golden brown, flipping with a spatula once half way through. Remove potatoes from the oven, sprinkle with cheese (optional) and serve immediately.


Personal notes:

  1. Don’t be tempted to overcrowd or overlap the slices as this will result in steamed mushy potatoes
  2. Some potatoes need longer in the oven, adjust baking time accordingly
  3. In order to ensure maximum satisfaction eat them right away as they have less fat in them than the regular fried ones and they tend to get chewy when cold
  4. If you have run out of parchment paper don’t worry just lightly coat the baking pan with olive oil instead (you might need a bit more just to ensure that the slices won’t stick to the pan)


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