Southwestern Potato Slices-Better Than Chips!
"Bet ya can't eat just one. They're chunky, crisp on the outside and creamy and chewey on the inside. Better tasting than chips and better for you. You can indulge in the condiments or skip them. Makes a great side to an ordinary meal or an appreciated canape."
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
2 pounds of chips
- Serves:
- 6
ingredients
- 2 1⁄2 lbs russet potatoes (about 6 medium)
- 3 tablespoons vegetable oil
- 1 1⁄2 teaspoons cumin
- 1 teaspoon salt
- guacamole
- salsa
- sour cream
- cilantro leaf (to garnish)
directions
- 15 minutes before baking, place rack in center of oven and preheat to 450°; have 2 baking sheets ready.
- Cut clean potatoes crosswise into 1/4" thick slices; put slices in a bowl and toss with oil; sprinkle on cumin and salt and toss to coat; spread in a single layer on baking sheets.
- Bake about 17 minutes or until light brown on the bottom; turn with a spatula and bake unother 8-10 minutes or until they are crisp and brown on both sides; serve hot.
- Put slices in a basket as you would chips and serve with sides of the garnishes; or alternatively,serve them as appetizers.
- Lay rows of slices on a platter and garnish first row with salsa, second row with sour cream, third with guacamole, etc.
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Reviews
-
these were yummy, and a good side for spicy shredded brisket. i had a potato that was peeled that i hadn't used from the night before, and sliced it as well as 2 more potatoes, and i have to say i preferred the peeled slices. great alternative to store bought fries for sure!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
