Yukon gold (or other waxy potato) rounds oven baked to a golden brown and seasoned with salt, pepper, garlic and paprika.
1. Preheat oven to 425 degrees.
2. Prepare 2 baking sheets lined with foil or parchment paper. Spray with cooking spray (important!).
3. Wash and dry the potatoes. Slice into 1/4" thick rounds. and place in a single layer on the prepared baking sheets.
4. Brush all of the rounds on the first side with half the oil. Just make sure each gets a good coating, you may not use half the oil.
5. Combine all the spices in a bowl and sprinkle half generously over the first half of the rounds.
6. Flip each round and brush with remaining oil.
7. Sprinkle the remaining spice mixture on the other side of the rounds.
8. Bake in oven for ~15-20 minutes on the first side or until the rounds start to brown on the first side. You may have to move or rotate the pans for even browning (we do).
9. Once browned on side 1, flip each round and cook an additional 15-20 minutes or until the second side is browned.
10. Serve with dipping sauce or even top with meat and cheese to make appetizers!
Keys to success here are getting a good uniform thickness to the potatoes and rotation of the pans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 95 | ||
Calories from Fat: 85 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 605.8mg | 21 % | |
Potassium 58.1mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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