Crispy Snack Made With Potato Coins

Name: Crispy Snack Made With Potato Coins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: American
Ingredients: 2 large russet potatoes; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Additional salt for finishing

I’ll never forget the first time I tried to make these Crispy Snack Made With Potato Coins. I was having friends over for game night and thought, how hard could it be? I sliced the potatoes way too thick, dumped them in a pile of cold oil, and ended up with a pan of greasy, sad little potato discs that were somehow both burnt and raw. My friend Mark, trying to be nice, said they had “great texture” while quietly spitting one into a napkin. It was a disaster, but it made me determined to get it right. Now, after more fails than I can count, I finally have a method that works every single time, and it’s become my go-to snack for everything from movie nights to just needing a little something crunchy.

Recipe Card

Recipe Title	Crispy Snack Made With Potato Coins
Servings	2-3 people (or one very hungry person)
Prep Time	15 minutes
Cooking Time	20-25 minutes
Calories	About 180 per serving (see details below)

Ingredients

2 large russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt, plus more for finishing
1/4 teaspoon black pepper

The potatoes have to be russets, trust me. I tried this with red potatoes once and they just steamed and got mushy instead of crispy. Russets are the key. And don’t be shy with the salt at the end, that’s what makes them pop. I learned the hard way that salting before cooking can sometimes draw out moisture and prevent crisping, so we add most of it after.

Directions

Preheat your oven to 425°F (220°C). This part is crucial, don’t skip it!
Scrub the potatoes clean but leave the skins on for extra texture.
Using a sharp knife or a mandoline, slice the potatoes into very thin rounds, about 1/8-inch thick.
Pat the potato coins completely dry with a clean kitchen towel or paper towels.
In a large bowl, toss the dry potato coins with the olive oil, garlic powder, paprika, salt, and pepper.
Arrange the coins in a single layer on a large baking sheet. Don’t let them overlap!
Bake for 10-12 minutes, then flip them all over.
Bake for another 10-12 minutes until golden brown and crispy.
Remove from the oven and immediately sprinkle with a little more salt to taste.
Let them cool for a minute or two on the pan before devouring.

The single layer thing is the step I mess up the most. I’m always in a rush and think, “eh, a little overlap is fine.” It is not fine. They steam each other and you get a soggy mess. I once made a whole batch that stuck together into one giant, floppy potato pancake. It was tasty, but it wasn’t the crispy snack I was going for. Patience is key here.

I love how this recipe turns a simple potato into something magical. It’s the ultimate comfort food that feels a little fancy but is so easy. The best part is that my kids actually eat them without complaining, which is a huge win in my book. They’re perfect for using up those last couple of potatoes sitting in the pantry, and they reheat surprisingly well in the toaster oven, unlike fries which turn into cardboard.

If I were to change one thing next time, I might experiment with adding a tiny bit of grated parmesan cheese in the last few minutes of baking. I tried that once before but added it too early and the cheese burned to a crisp. Lesson learned! For a healthier swap, you can use an air fryer, which I’ll talk about in the tips.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
~180	~30g	~7g	~3g

I’m always a little surprised that these aren’t higher in calories since they taste so indulgent. Baking them instead of deep-frying makes a huge difference. If you’re watching your oil, you can definitely get away with just one tablespoon instead of two, they just won’t be *quite* as crispy. For a gluten-free snack, this is perfect as-is, just check your spice blends to make sure they’re certified GF.

Ingredient Swaps

Ingredient	Substitution
Russet Potatoes	Sweet Potatoes
Olive Oil	Avocado Oil or Melted Coconut Oil
Garlic Powder	Onion Powder or Ranch Seasoning

Sweet potato coins are delicious but they cook faster and can burn easily, so keep a close eye on them. Avocado oil works great because of its high smoke point. I tried using ranch seasoning once and it was a huge hit, but it has salt in it so go easy on the extra salt you add later. Using coconut oil gives them a slightly sweet, tropical vibe that’s weird but weirdly good.

Tips

For the crispiest coins, soak the sliced potatoes in cold water for 30 minutes before drying. This removes excess starch.
If you have an air fryer, cook them at 400°F for about 12-15 minutes, shaking the basket halfway through. They get incredibly crispy.
Don’t skip the step of patting them dry. Water is the enemy of crispiness.
Use a mandoline for perfectly even slices, but for heaven’s sake, use the guard! I have the scar to prove it.

I learned the soaking tip from my grandma after my third or fourth failed batch. It seems like an extra step, but it honestly makes all the difference. The first time I used my mandoline, I was feeling cocky and didn’t use the safety guard. I sliced the tip of my thumb right off. Nothing serious, but it hurt like crazy and I bled all over my first perfectly sliced potato. Use the guard, people.

FAQ

Why are my potato coins still soft and not crispy?
This is almost always because the oven wasn’t hot enough, the pan was overcrowded, or they weren’t dry enough. I’ve made all these mistakes! Preheat that oven properly and give them space. They need room for the moisture to escape.

Can I make these ahead of time?
You can prep the potatoes ahead by slicing and soaking them in water in the fridge for a few hours. But cook them right before you want to eat them. They are best fresh out of the oven. I’ve tried storing cooked ones and they lose their magic, though reheating in a hot oven or air fryer can bring them back to life okay.

What’s the best dip for these?
Oh, we love to dip! Ketchup is a classic, but my personal favorite is a mix of ranch dressing and a little hot sauce. My husband swears by a spicy mayo (mayo and sriracha). One time I served them with a fancy aioli and my kids just looked at me like I had three heads. So, whatever you like works!

That’s everything I know about making Crispy Snack Made With Potato Coins! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time. Let me know how yours turn out!