Parmesan Chive Potato Crisps

For a summer party by the pool serve this healthier version of the classic potato chip. Feel free to substitute other flavors, spices, or even vegetables to add variety. Use a mandoline slicer to slice the potatoes thin enough to be “chips.” Find mandoline slicers at Asian markets, specialty shops, and kitchen stores. We love these chips as a crispy side option for sandwiches.

1 (12-ounce) baking potato
1 tablespoon olive oil
3 tablespoons grated fresh Parmesan cheese
3 tablespoons minced fresh chives
3/4 teaspoon salt
Cooking spray

Preheat oven to 400°. Scrub potato with a brush. Cut potato lengthwise into very thin slices using a mandoline slicer. Combine potato slices and oil in a large bowl. Add cheese, chives, and salt, and toss gently to coat. Arrange potato slices in a single layer on baking sheets coated with cooking spray. Bake at 400° for 18 to 20 minutes or until golden.

Note: Chips will brown at different rates. Watch chips carefully, and quickly remove individual chips from the oven as they become golden.

Courtesy of

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