Baked Parmesan Potato Chips

Hopefully, when you are reading this here food blog you get some sense that I know what I’m doing in the kitchen and with food. I mean, if you don’t get that sense I am dying to know why you keep reading these crazy ramblings.

While I do have a pretty good sense of what I’m doing when I’m cooking, I never REALLY know what I am doing.

Come on. It’s called NEW food Tuesday. EVERYTHING is NEW. So most of the time I definitely do NOT know what I’m doing.

And every once in a while, this becomes really obvious. It has been a while, but the other day while I was whipping up some tasty home made tater chips, I may have caused a small fire in the oven.

Literally, the oven started chirping at me and flashing the digitized letters for F.I.R.E. FIRE! CHIRP! FIRE! CHIRP! Until I pulled my head out of my bum and figured out the potato chips were burnt to a crisp. Actually, that is incorrect. They were not crisp. They were ash.

However, while I may have caused the oven to be ON FIRE, I did make some really AMAZING potato chips before that. It was pretty devastating to everyone involved that I ruined the last highly anticipated batch.

You will need…

2 large baking potatoes

4 tablespoons grated parmesan cheese

1 tablespoon salt

½ tablespoon pepper

Cooking spray

Start by preheating your oven to 350 degrees F.

Carefully slice your potatoes very VERY thin. You know, potato chip thin. I used my mandolin for precision, but you could carefully slice them.

Combine the cheese, salt and pepper together in a small bowl.

Spray a baking sheet with cooking spray until lightly coated.

Spread out the potatoes in a very thin layer. Sprinkle lightly with cheese mixture.

Bake for 13 to 15 minutes, until your chips are browned and crispy.

Remove from the oven. Using a spatula, remove the chips to a platter or bowl.

Continue this process until all the potatoes have been baked.

Serve warm or at room temperature.

Love and Beer Floats

Angela