🌱 Crispy Vegan Sliced Potatoes 🥔
These Crispy Vegan Sliced Potatoes are golden, perfectly seasoned, and irresistibly crunchy on the outside while staying soft inside. They’re made with simple pantry spices and come out beautifully in the air fryer (or oven). A quick, crowd-pleasing side that pairs with almost any meal.
I make these on repeat because they’re so easy and always disappear fast. The combination of garlic, paprika, and herbs gives them that classic seasoned potato flavor everyone loves — without any complicated steps. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Crispy Sliced Potatoes 💚
- 🌱 Completely vegan and dairy-free
- 🥔 Super crispy outside, soft inside
- ⏱️ Ready in about 25 minutes
- 🔥 Perfect in the air fryer or oven
- ✨ Simple pantry seasonings
- 🍽️ Ideal side dish for any meal
The Secret to Extra Crispy Potatoes
Cutting the potatoes into even slices helps them cook uniformly. Tossing them well with oil and spices so every surface is coated is key. Don’t overcrowd the air fryer basket — cooking in a single layer (or shaking halfway) gives the best golden, crispy results. A final sprinkle of fresh parsley brightens everything up.
Frequently Asked Questions ❓
Can I make these in the oven instead? 🔥
Yes. Spread the seasoned slices on a large baking sheet in a single layer and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crispy.
Do I need to peel the potatoes? 🥔
No. Leaving the skin on adds extra texture and nutrients. Just scrub them well before slicing.
How do I store leftovers? 🧊
Keep in an airtight container in the refrigerator for up to 3–4 days. Reheat in the air fryer or oven for a few minutes to bring back the crispiness.
🌱 Crispy Vegan Sliced Potatoes
Ingredients 🛒
- 1 ½ lbs (700 g) baby potatoes or Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon onion powder
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
- Optional: pinch of chili flakes
- Fresh parsley, chopped, for serving
Instructions 👩🍳
- Wash the potatoes well. Slice them into even ½-inch (about 1.25 cm) thick rounds.
- Place the potato slices in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, onion powder, salt, black pepper, oregano, and chili flakes if using. Toss thoroughly until every slice is well coated.
- Air Fryer method: Preheat air fryer to 400°F (200°C). Arrange the potato slices in a single layer in the basket (work in batches if needed). Air fry for 15–18 minutes, shaking the basket halfway through, until golden and crispy.
- Oven method: Preheat oven to 425°F (220°C). Spread the slices in a single layer on a large baking sheet. Bake for 25–30 minutes, flipping halfway, until crispy and golden.
- Transfer to a serving dish, sprinkle with fresh chopped parsley, and serve immediately while hot and crispy.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 195 |
| Protein | 3g |
| Net carbohydrates | 28g |
| Total carbohydrates | 32g |
| Fiber | 4g |
| Total fat | 7g |
| Sodium | 450mg |
Estimates based on baby potatoes and olive oil. Exact numbers may vary by potato size and exact seasoning amounts.
Notes & Tips 💡
- For maximum crispiness, don’t overcrowd the air fryer or baking sheet — cook in batches if necessary.
- Even slicing is important so everything cooks at the same rate.
- Feel free to adjust the spices — a little extra smoked paprika or garlic powder makes them even better.
- These are best served fresh, but leftovers reheat well in the air fryer for 3–4 minutes.
These Crispy Vegan Sliced Potatoes are simple, golden, and full of flavor — the perfect easy side that everyone will reach for. 🥔🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
