Crispy Parmesan Potato Chips
Sides, Snack, Vegetable
Ingredients
2-3 medium gold potatoes, sliced 1/8 inch thin
5 oz shredded parmesan cheese
5 oz shredded mozzarella cheese
salt, paprika + onion powder
Optional Dip:
3 tbs ketchup
1 tbs mayo
1 tsp Sriracha sauce
Directions
Preheat your oven to 400℉. Line a large rimmed baking sheet with parchment paper.
Note About Potatoes: do not slice them too thin – we don't want paper thin.
Bring a pot of water to a boil. Add in the potato slices and 1 tsp salt and bring back to a boil. Par boil the potato slices for 2-3 minutes max – DO NOT OVER BOIL.
Drain the water and transfer the slices to a paper towel lined platter and spread out gently.
Sprinkle the baking sheet with the cheese so that there is a thin even layer of cheese.
Next, line up the potato slices so that they're touching, but not overlapping.
Sprinkle the tops with salt, paprika and onion powder.
Bake for 20 minutes or until golden brown.
Allow to cool for 10-15 minutes and then brake apart to serve.
Notes
I used a combination of shredded parmesan and mozzarella but you can use just shredded parmesan.
Nutrition
Calories: 343kcal | Carbohydrates: 17g | Protein: 27g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 1140mg | Potassium: 423mg | Fiber: 2g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 17mg | Calcium: 849mg | Iron: 1mg