Whether you make them in the air fryer or the oven, these roasted potato slices with lightly crisp edges are an addictive vegan side dish.
Confession: I have been munching on roasted potato slices as a snack. I love dipping them in vegan ranch dressing!
Y'all, Dave and I are trying to snack a bit healthier. We have been on a real tater tots and chips kick lately, and these baked potato slices are one of the ways we are trying to replace fried food with baked.
Not that we are giving up fried food completely! But things were getting a little bit out of hand.
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Recipe notes
You can make roasted potato slices using any potatoes that you like: red, white, yellow, russet, etc.
Different potatoes may have slightly different cooking times, but just keep an eye on them, and you'll be fine.
What is critical is that you slice your potatoes nice and thin -- ¼ inch is perfect. Those thin, uniform slices are the key to cooking these quickly and evenly.
I have not tested this method yet on sweet potatoes, but I do have recipes for both making sweet potato in your air fryer and roasted sweet potato chunks.
For my recipe, you roast your potato slices at 400° F. I chose that temperature because it's a common one for roasting and baking. That way, you can roast your potato slices and bake tofu or other veggies at the same time.
Oven or air fryer?
What's the best method for roasting potato rounds? It really depends on what else you're cooking.
For snacking, I like to make these in the air fryer, because it's quick. But for dinner, I tend to go for the oven.
Like I mentioned above, the baking temp is the same one I use to make my baked tofu. It only makes sense to throw these potatoes into the oven, too.
How to serve and store
I love baked potato rounds as a side dish or a snack! Here are some serving ideas:
- with baked tofu and a side of jalapeno slaw
- smothered in vegan queso and your favorite nacho toppings
- dipped in vegan ranch
- with a side of Instant Pot pinto beans and cheesy zucchini
- Use them to make a super adorable mini baked potato appetizer!
If you do have leftovers, store them in an airtight container. They will keep in the refrigerator for three to four days.
You can reheat leftovers in the microwave or warm them up at 350° F for five minutes in the air fryer or 10 minutes in the oven to get those crispy edges back.
Crispy roasted potato slices
Ingredients
- 2 russet potatoes - or 3 red/yellow/white potatoes, washed and dried
- spray oil - Make sure it's a spritzer, not an aerosol sprayer, if you are using the air fryer!
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- green onions or fresh herbs - of your choice, chopped, optional
Instructions
- If you are baking, preheat the oven to 400° F and line a baking sheet with parchment paper.
- Slice your potatoes into ¼" thick pieces. Keeping the slices uniform and thin is key to success, so take your time slicing!
Oven directions
- Arrange the slices on your baking sheet, spray the potato slices with oil, and sprinkle on ¼ teaspoon each of the salt and pepper. Flip the potatoes, and spray and sprinkle the other side.
- Bake for 25-30 minutes, until your potatoes are browned and crisp. No need to flip!
- Serve sprinkled with the optional green onions and fresh herbs.
Air fryer directions
- Transfer the potato slices to your air fryer basket, spritz them with oil, and sprinkle on the salt and pepper. Shake the basket, so the potatoes get evenly coated. Spritz and shake again, if needed, to get a thin coating of oil on all of the potatoes.
- Air fry for 12-15 minutes, shaking every 3 minutes, until the potatoes are browned and crisp. When you shake, also try to separate any potato slices that have stuck together.
- Serve sprinkled with the optional green onions and fresh herbs.
Have a question? Tried this recipe? Share your thoughts!