Southwestern Potato Slices-Better Than Chips!
- Reviews 1
Ready In: 35 mins
Serves: 6
Yields: 2 pounds of chips
Ingredients
- 2 1⁄2 lbs russet potatoes (about 6 medium)
- 3 tablespoons vegetable oil
- 1 1⁄2 teaspoons cumin
- 1 teaspoon salt
- guacamole
- salsa
- sour cream
- cilantro leaf (to garnish)
Directions
- 15 minutes before baking, place rack in center of oven and preheat to 450°; have 2 baking sheets ready.
- Cut clean potatoes crosswise into 1/4" thick slices; put slices in a bowl and toss with oil; sprinkle on cumin and salt and toss to coat; spread in a single layer on baking sheets.
- Bake about 17 minutes or until light brown on the bottom; turn with a spatula and bake unother 8-10 minutes or until they are crisp and brown on both sides; serve hot.
- Put slices in a basket as you would chips and serve with sides of the garnishes; or alternatively,serve them as appetizers.
- Lay rows of slices on a platter and garnish first row with salsa, second row with sour cream, third with guacamole, etc.
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