Southwestern Potato Slices Better Than Chips
Say goodbye to ordinary chips and hello to *Southwestern Potato Slices Better Than Chips*! These crispy, golden potato rounds are generously seasoned with a smoky blend of paprika, chili powder, garlic, and cumin, then baked to perfection for a healthier twist on snacking. Topped with gooey melted cheddar cheese and fresh cilantro, each bite packs bold Southwestern flavors that are impossible to resist. Perfect as an appetizer, game-day snack, or side dish, these potato slices pair beautifully with cool sour cream for dipping and can be spiced up with jalapeño slices for an extra kick. Ready in under an hour, this easy recipe combines hearty textures with irresistible zest—ideal for any occasion where you want a crowd-pleasing dish that truly elevates your snack game!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoons Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro
- 0.5 cup Sour cream
- 2 tablespoons Sliced jalapeños (optional)
Instructions
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Wash and scrub the russet potatoes thoroughly. Pat them dry with a towel.
Using a sharp knife or mandoline slicer, slice the potatoes into 1/4-inch thick rounds. Try to keep the slices uniform for even cooking.
In a large mixing bowl, combine the olive oil, paprika, chili powder, garlic powder, ground cumin, salt, and black pepper. Stir until well blended.
Add the potato slices to the bowl and toss until they are coated evenly with the spice mixture.
Arrange the potato slices in a single layer on the prepared baking sheets. Make sure they don’t overlap to ensure crispiness.
Bake in the preheated oven for 20 minutes, then flip each slice over carefully with tongs or a spatula.
Return the slices to the oven and bake for an additional 10-15 minutes, or until golden brown and crispy at the edges.
Remove the baking sheets from the oven. Sprinkle the shredded cheddar cheese evenly over the slices and return them to the oven for 2-3 minutes, or until the cheese has melted.
Once out of the oven, transfer the cheesy potato slices to a serving platter. Sprinkle with freshly chopped cilantro for a burst of freshness.
Serve with sour cream on the side for dipping, and top with sliced jalapeños for a spicy kick if desired.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.6 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1099 mg | 85% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4088 mg | 87% | |
*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.
