I whipped this up quick last night when I noticed my potatoes were starting to go bad. The fact that I am able to “whip” anything up in regards to cooking is amazing! I’ve come so far!! These are seriously delicious. I thought they tasted kind of like sour cream and onion chips. If you want to check out the original recipe you can find it here.
- 2 whole russet potatoes (medium size)
- 2 whole large red potatoes(I just used 2 russet potatoes)
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- ¼ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 tablespoon grated parmesan cheese
- Preheat oven to 375 degrees F. Rinse the potatoes and dry them off with a paper towel. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width so they cook evenly. I used a mandolin slicer, which is basically the best thing ever. If you don’t have one, you need one!!! Add the potato slices to a large bowl.
- Next add the herbs and spices. Then add the olive oil. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes.
- Lay the potatoes on to a cookie sheet and top with the parmesan cheese. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.
Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.
- They don’t look super pretty, but they are seriously delicious!!! Be careful not to slice them too thin. I noticed the thinner pieces kind of stuck to the pan. With about 5 or so min left on the timer I added some more parmesan cheese to the potatoes. You can’t go wrong with cheese!