So easy, so crispy, so tasty! These tasty treats are perfect for a bbq or sandwich-dinner (think sloppy joes or pulled pork sandwiches).
What you’ll need:
- 2 Medium Sized Russet Potatoes (or any type of potato that you have on hand)
- 1 tbsp melted butter
- 2 tbsp canola or olive oil
Parmesan Crust Topping:
- ¼ cup fresh parsley
- 1/3 cup shredded parmesan
- 1/3 tbsp. garlic powder
Wash potatoes. Slice thin, about 1/8 of an inch – use a mandolin if you have one (no need to peel the potatoes). Spread a paper towel on a baking sheet and spread the sliced potatos on the baking sheet. Allow the potatoes to air dry for 15 minutes to an hour.
Preheat oven to 450. Remove the paper towel from the cookie sheet and dab the potato slices with paper towel (a dry potato is a crispy potato!). Drizzle the oil and butter onto potatoes and toss to coat. Spread the coated potato slices into one layer on the cookie sheet. Bake 15-25 minutes or until the edges are brown and crispy.
Mix “topping” ingredients together in a large mixing bowl. Once the chips come out of the oven, dump them in the bowl and toss with topping mixture to coat. Serve! Mmmm!