This crispy potato flatbread, or schiacciata di patate, combines paper-thin potato slices with a simple flour-and-water batter, vegan Parmesan and rosemary. Spread it thinly on a baking tray and bake until the edges are golden and the potatoes are tender.

There is no yeast, kneading or dough to roll. The batter holds the potato slices together in a thin, savory bake. Cut it into pieces for a snack, serve alongside a salad or add it to a spread of vegan dips.

Ingredient notes

  • Potatoes: Slice very thinly and evenly so they cook through together. A mandoline is helpful; use its guard. With a knife, take your time to avoid thick pieces.
  • All-purpose flour and water: These make the batter that coats the slices. Mix until smooth before adding the potatoes.
  • Vegan Parmesan: Use a finely grated plant-based Parmesan alternative for a savory finish. Cheese brands vary in saltiness, so keep that in mind when seasoning.
  • Olive oil: Lightly oil the lined tray to help the base brown and release. Finish with the drizzle called for in the recipe.
  • Rosemary: Adds fragrance to the potato topping. Chop any tough stems away.

The full quantities are in the recipe card. The original recipe records five potatoes without a gram weight, so potato size remains a source of variation. The most useful guide is to spread the mixture in a thin, even layer rather than pile it thickly into a small tray.

How to make crispy potato flatbread

Heat the oven to 400°F (200°C) and prepare the lined, lightly oiled baking tray. The photos show the key stages.

Smooth flour and water batter for potato flatbread
Mix the batter. Stir the flour, water, vegan Parmesan, oil and salt until smooth.
Paper-thin potato slices made with a mandoline
Slice the potatoes. Keep the slices thin and even.
Potato slices coated in flatbread batter
Coat the slices. Fold the potatoes through the batter so they are evenly covered.
Potato flatbread mixture spread on a baking tray
Spread and bake. Make a thin layer, then bake until golden and the potatoes are tender.

Tips for crisp edges

Thin slices matter. Thick potato pieces can stay firm while the edges brown. Aim for paper-thin slices, roughly 1 to 2 mm, and separate any that stick together before coating them.

Use enough tray space. Spread the potatoes evenly, avoiding thick mounds in the center. If your tray is small, use a second tray rather than making a deep layer. A thicker bake will take longer and have a softer center.

Check the middle as well as the edges. The original method starts with 20 minutes on a lower rack, followed by about 20 minutes on the middle rack. Treat that as a guide: the potatoes should be tender and the base set before you take it out.

Let steam escape. Rest briefly before slicing. Once firm enough to lift, a rack helps keep the underside from sitting in steam. Serve warm for the best texture.

Common questions

Why is my potato flatbread soft in the middle?

The layer may be too thick or the potatoes may need more cooking. Use thin slices and spread the batter evenly. A tender middle is expected, but it should not be wet or taste of uncooked flour.

Is this the same as mashed potato flatbread?

This version uses raw sliced potatoes baked in batter. My potato flatbread with herbs uses mashed potatoes in a soft dough cooked in a skillet.

Can I make it gluten-free?

The original recipe uses wheat flour. A gluten-free version has not been verified here, so I would test a small batch before relying on a direct flour substitution.

Storage and reheating

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat on a baking tray in the oven until hot and the edges crisp again. A microwave warms it but softens the crust.

Serve with a green salad, hummus or roasted eggplant dip. For another thin oven-baked flatbread, try my baked vegetable flatbread.

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Crispy Potato Flatbread (Schiacciata di Patate)

5 from 7 reviews
For the Crispy Potato Flatbread (Schiacciata di Patate), you’ll create a delightful Italian snack or side dish that combines the earthy taste of potatoes with the rich flavor of Parmesan cheese, all baked to a golden crisp. This recipe is perfect for those seeking a simple yet satisfying addition to any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: Italian
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 potatoes
  • 2/3 cup grated Parmesan cheese or 80 grams
  • 1 2/3 cups all-purpose flour (00 type) 200 grams
  • 1 1/4 cups cold water (add more if needed) 300 grams
  • Extra virgin olive oil as needed
  • Fine salt as needed
  • Fresh rosemary or your favorite aromatic herbs as needed

Equipment

  • Oven
  • Mandolin Slicer
  • Mixing bowl
  • Baking Tray

Method
 

  1. Prepare the Batter: In a large bowl, mix the all-purpose flour (1 2/3 cups, 200 grams), cold water (1 1/4 cups, 300 grams), grated Parmesan cheese (2/3 cup, 80 grams), a drizzle of extra virgin olive oil, and a pinch of fine salt until you get a smooth and homogeneous mixture.
  2. Slice the Potatoes: Thinly slice the potatoes with the help of a mandolin slicer. Carefully incorporate the sliced potatoes into the batter, mixing thoroughly until the potatoes are well coated.
  3. Preheat the Oven: Preheat your oven to 400°F (200°C), using the ventilation setting if available.
  4. Assemble the Flatbread: Pour and spread the potato and batter mixture into a baking tray lined with parchment paper and lightly oiled to prevent sticking. Ensure the mixture is spread evenly across the tray. For extra flavor, you can add a few more drizzles of extra virgin olive oil and scatter some fresh rosemary leaves (or your chosen herbs) on top.
  5. Bake: Initially, place the tray in the lower part of the oven and bake for 20 minutes. Then, move the tray to the middle of the oven and continue baking for another 20 minutes at 400°F (200°C) or until the flatbread becomes crispy and golden brown. Adjusting the tray's position helps achieve an evenly crispy texture throughout.
  6. Serve: Once baked to perfection, remove from the oven, let it cool slightly, then cut into desired pieces and serve hot.
  7. Enjoy your delicious and homemade Crispy Potato Flatbread, perfect as a unique snack or a complementary side dish!

Nutrition

Calories: 275kcal

Notes

Adjust water or flour as needed for the batter consistency.

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