Chive-Parmesan Potato Chips

Use a mandoline slicer to slice the potatoes thin enough to be "chips." Find mandoline slicers at Asian markets, specialty shops, and kitchen stores. We love these chips as a crispy side option for sandwiches.

Yield: 7 servings (serving size: 9 to 10 chips)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 70
  • Fat: 2.6g
  • Saturated fat: 0.7g
  • Protein: 1.8g
  • Carbohydrate: 10.1g
  • Cholesterol: 2mg
  • Iron: 0.6mg
  • Sodium: 294mg
  • Calories from fat: 33%
  • Fiber: 1.0g
  • Calcium: 35mg

Ingredients

  • 1 (12-ounce) baking potato
  • 1 tablespoon olive oil
  • 3 tablespoons grated fresh Parmesan cheese
  • 3 tablespoons minced fresh chives
  • 3/4 teaspoon salt
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Scrub potato with a brush. Cut potato lengthwise into very thin slices using a mandoline slicer.
  3. Combine potato slices and oil in a large bowl. Add cheese, chives, and salt, and toss gently to coat.
  4. Arrange potato slices in a single layer on baking sheets coated with cooking spray. Bake at 400° for 18 to 20 minutes or until golden.
  5. Note: Chips will brown at different rates. Watch chips carefully, and quickly remove individual chips from the oven as they become golden.
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