We Can't Stop Eating This Easy Parmesan Potato Crisps Recipe (4 Ingredients, 30 Minutes) by Elisa Schmitz

We Can't Stop Eating This Easy Parmesan Potato Crisps Recipe (4 Ingredients, 30 Minutes)

Move over, potato chips. There's a better snack in town. We can't stop eating these easy Parmesan potato crisps! Made with just four simple ingredients and ready in only about 30 minutes, these cheesy, crunchy potato crisps are the perfect snack, appetizer or side dish for most any dinner.

These gluten-free potatoes are truly delicious and so fun to eat. Here's what you need to make these flavorful potato crisps: potatoes, shredded Parmesan cheese, smoked paprika and garlic powder. That's it! You line a baking pan with the cheese and spices, lay down the potato slices, add another layer of cheese and spice, then bake them until they're golden brown and crispy. So quick and easy!

Serve these delicious, low-calorie Parmesan potatoes as an appetizer or snack with your favorite dipping sauce, as a fun side dish with dinner or just because. We found ourselves eating them right out of the baking pan. Yes, they're that over-the-top yummy!

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Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 20 minutes 
Total Time: 30 minutes 
Servings: 8


  • 6 medium potatoes (I used russet potatoes), peeled, parboiled and sliced about 1/4 of an inch thick 
  • 2 cups shredded Parmesan cheese 
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder

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Recipe Notes

  • This recipe makes two pans of potatoes. In one pan, I used just Parmesan cheese. In the other pan, I used a combination of Parmesan and cheddar. Both were delicious! Feel free to try mozzarella or your favorite cheese.
  • You don't want the potato slices to be too thin or too thick. I made mine about 1/4 of an inch thick and that worked out perfectly.
  • The potatoes should be partially cooked before being put on the baking pan. You can parboil them in water on the stovetop, or cook them in the microwave until they're just starting to soften. To parboil, boil the potato slices in water on the stovetop for a couple of minutes, or cook them in the microwave for a few minutes. Be sure not to overcook them since they will be baked as well.
  • For easier cleanup, I lined the baking sheet with aluminum foil but you also could use parchment paper.
  • Instead of garlic powder, you could use onion powder, Italian seasoning or other favorite seasoning blend.
  • For some heat, you could add a sprinkle of crushed red pepper flakes.
  • Store leftovers in an airtight container in the refrigerator and reheat in the oven for maximum crispiness.

Here's how to make it:

  1. Line a baking pan with parchment paper or aluminum foil that's been sprayed with cooking spray. Spread a thin layer of cheese on the bottom of the baking pan. Sprinkle a layer of paprika and garlic powder onto the cheese.
  2. Place the potatoes in a single layer on top of the cheese. The potatoes should be side by side and not overlapping each other.
  3. Spread another layer of cheese and spices on top of the potatoes. Season with salt and pepper, if desired.
  4. Bake in a preheated 400-degree F oven for about 20 minutes, or until they're golden brown and crispy.
  5. Allow the potatoes to cool then break them apart to serve in chunks or as individual crisps.

Nutrition Facts Per Serving

Calories: 136

Total Fat: 5.5g

Saturated Fat: 3.6g

Cholesterol: 18mg

Sodium: 237mg

Total Carbohydrate: 13.5g

Dietary Fiber: 2.1g

Total Sugars: 1.1g

Protein: 9.5g

Vitamin D: 0mcg

Calcium: 231mg

Iron: 1mg

Potassium: 325mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This recipe was absolutely addictive. So easy to make and so fun to eat. It disappeared quickly! Donna John Jacob Foster

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