Cheese Potato Crisps
Indulge in the irresistible crunch of homemade Cheese Potato Crisps, a simple yet flavor-packed snack that's perfect for any occasion. Thinly sliced Russet potatoes are soaked to achieve ultimate crispness, then seasoned with a tantalizing blend of garlic powder, paprika, and olive oil. After baking to golden perfection, these potato crisps are crowned with a generous layer of melted cheddar cheese for a savory finish that's hard to resist. Perfect for entertaining or satisfying a snack craving, this recipe is ready in just 35 minutes and serves four. Garnish with fresh parsley for a pop of color and fresh flavor, and enjoy these cheesy potato crisps straight out of the oven for the best taste!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 3 tablespoons Olive oil
- 1 cup Shredded cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease them with cooking spray.
Wash the russet potatoes thoroughly and peel them if desired. Use a mandoline slicer or a sharp knife to cut the potatoes into very thin, even slices (about 1/8 inch thick).
Place the potato slices into a large bowl of cold water and let them soak for 10 minutes. This removes excess starch and helps the crisps stay crunchy.
Drain the potato slices and pat them completely dry with a clean kitchen towel or paper towels.
In a large mixing bowl, combine the olive oil, garlic powder, paprika, salt, and ground black pepper. Toss the potato slices in the seasoned oil until they are evenly coated.
Arrange the potato slices in a single layer on the prepared baking sheets, being careful not to overlap them.
Bake the potato slices in the preheated oven for 10 minutes. Remove the trays, flip the slices over carefully using tongs or a spatula, and bake for another 8-10 minutes or until the slices are golden brown and crisp.
Sprinkle the shredded cheddar cheese over the hot crisps immediately after removing them from the oven. Allow the cheese to melt for 1-2 minutes.
Transfer the cheese potato crisps to a serving plate and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 10.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5204 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
