I can’t stop making these Crispy Parmesan Potato Chips

Ingredients

• 3 medium Russet Potatoes (peeled and sliced thin (about 1/8 inch))
• 4 cups Water (enough to cover potatoes for par‑boiling)
• 1 cup Parmesan Cheese (freshly shredded)
• 1 tsp Paprika (smoked paprika preferred)
• 1 tsp Onion Powder
• 0.5 tsp Salt (optional, to taste)

Instructions

1. Slice Potatoes

   Using a chef's knife (or mandoline), slice the potatoes into uniform thin rounds, about 1/8 inch thick.

   Time: PT5M

2. Par‑boil Potatoes

   Bring 4 cups of water to a boil in a large pot, add the sliced potatoes and cook for 3–4 minutes until just tender but still firm.

   Time: PT5M

3. Preheat Oven & Prepare Parmesan Bed

   Preheat the oven to 425°F (220°C). Line the baking sheet with parchment (optional) and spread the shredded Parmesan evenly across the surface, forming a thin sheet.

   Time: PT5M

   Temperature: 425°F

4. Drain & Dry Potatoes

   Drain the par‑boiled potatoes in a colander and pat them dry with a clean kitchen towel or paper towels.

   Time: PT3M

5. Arrange Potatoes on Cheese

   Lay the potato slices in a single layer on top of the Parmesan sheet, making sure the pieces do not overlap. Sprinkle evenly with paprika, onion powder, and salt.

   Time: PT3M

6. Bake Until Crusty

   Place the sheet in the preheated oven and bake for 20–25 minutes, or until the edges are golden brown and the cheese has formed a crisp crust.

   Time: PT25M

   Temperature: 425°F

7. Cool & Serve

   Remove the chips from the oven, let them cool on the sheet for 2 minutes (they will crisp up further), then transfer to a serving bowl.

   Time: PT2M

Nutrition Facts

Calories

170

Protein

9g

Carbohydrates

15g

Fat

8g

Fiber

1.5g