Parmesan Potato Chips Recipes

OVEN PARMESAN CHIPS

Steps:

• Preheat oven to 425°. Cut potatoes into 1/4-in. slices; arrange in a single layer on 2 greased baking sheets. In a small bowl, mix butter, onion, salt, pepper and paprika; brush over both sides of potatoes., Roast 15-20 minutes or until potatoes are tender and golden, turning occasionally. Sprinkle with cheese.

HOMEMADE PARMESAN POTATO CHIPS

Steps:

• To make the lime yogurt dipping sauce, whisk together yogurt, lime juice and lime zest in a small bowl; season with salt and pepper, to taste. Set aside. Using a mandoline or a sharp knife, cut potatoes to 1/4-inch-thick slices, widthwise. In a large bowl with water, immediately soak potatoes slices to remove the excess starch, about 30 minutes. Drain well and pat dry to remove excess water. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add potato slices to the Dutch oven, 8-10 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Sprinkle with Parmesan and season with salt and pepper, to taste. Serve, garnished with parsley, if desired.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

AIR-FRYER SWEET POTATO CHIPS

Steps:

• Place sweet potato slices in a large bowl of cold water; soak for 20 minutes. Drain and pat dry with paper towels.
• Return the sweet potatoes to the dried bowl. Add oil, salt and pepper; toss gently to coat.
• Lightly coat air-fryer basket with cooking spray. Place just enough of the sweet potatoes in the basket to form a single layer. Cook at 350 degrees F until cooked through and crispy, about 15 minutes, flipping and rearranging into a single layer every 5 minutes. Using tongs, carefully remove the chips from the air fryer to a plate. Repeat with the remaining sweet potatoes.
• Let the chips cool for 5 minutes; serve immediately or cool completely and store in an airtight plastic container for up to 3 days.

PARMESAN POTATO CHIPS

Steps:

• Cut potatoes into very thin slices; soak in cold water for 30 minutes. Drain; pat dry with paper towels. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry potatoes in batches for 3-4 minutes or until golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Sprinkle with cheese. Serve warm.

PARMESAN & GARLIC POTATO CHIPS

Steps:

• In a deep-fryer filled halfway with peanut oil, heat the oil to 350 degrees F.
• Slice potatoes using a mandoline into thin strips.
• In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.
• Add a small amount of sliced potatoes at a time into oil. Fry until they are golden brown, about 2 minutes. Drain the chips on a paper towel lined plate. Once drained immediately add the Parmesan mixture.

PARMESAN CHIPS

Steps:

• Preheat oven to 400 degrees.
• Spray cookie sheet and with a paper towel and wipe most off, leaving only a very thin film.
• Place 1-2 TBSP grated cheese on cookie sheet and pat down to a circle.
• Place chips 2" apart.
• Bake 4-5 minutes, watching closely to avoid burning.
• Remove from oven when edges just barely start to brown.
• Cool on cookie sheet 5 minutes.
• These will stay fresh for days in plastic bags.