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Kristin Armstrong's Parmesan Idaho® Potato Crisps

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Kristin Armstrong’s Parmesan Idaho® Potato Crisps
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • Non-stick cooking spray
  • 2 Idaho potatoes (8-10 oz. each), scrubbed well
  • 1 tbsp. extra virgin olive oil
  • 1/8 Tsp. Ground Black Pepper
  • 1/2 tsp. kosher salt, more to taste
  • 1/2 cup shredded Parmesan cheese



1 Preheat the oven to 450°F. Line a rimmed baking sheet with foil and coat with non-stick cooking spray. Set aside. Slice potatoes in half lengthwise and then cut each half into 1/4-inch half moon slices. Transfer the potatoes to a mixing bowl.

2 Add olive oil, black pepper and salt to potatoes and mix well until evenly coated with seasonings. Place potatoes in a single layer onto the prepared baking sheet. It is OK for the potatoes to be touching but they should not overlap.

3 Evenly sprinkle Parmesan over the potatoes and bake for 22 - 24 minutes, until the cheese is golden and potatoes are crispy.

4 To serve, lift potatoes with a spatula and transfer to a serving dish, or cool and serve as a room temperature snack.

Source: Idaho Potato Commission