Crispy Parmesan Potato Chips
These were TOO easy to make. Just a few short steps and you are on your way to delicious snack or side heaven. You really only need TWO main ingredients: Potatoes and shredded parmesan cheese. The seasonings are also important but usually most of us have some Onion Powder and Paprika lying around in our pantry. NO OIL is needed for this recipe.
Growing up in the 1980’s and 90’s, I had my fair share of junk food. This is before we knew what was actually being used in processed foods like chips. Way too many seed oils and ingredients you just don’t recognize. My Crispy Parmesan Broccoli Chips went hyper viral so I knew a potato chip was in order.
There is no oil in this recipe which we all loved. We made a quick and yummy dip using ketchup as the base and then adding in a tablespoon of mayonnaise and a dash of Sriracha.
Its very important that you slice your potatoes on the thin side. NOT paper thin but not too thick either – about 1/8 inch thick. Its also important that you don’t over par-boil your slices either. They only need a few minutes once the water comes back to a boil.
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Crispy Parmesan Potato Chips
Equipment
Ingredients
- 2-3 medium gold potatoes, sliced 1/8 inch thin
- 5 oz shredded parmesan cheese
- 5 oz shredded mozzarella cheese
- salt, paprika + onion powder
Optional Dip:
- 3 tbs ketchup
- 1 tbs mayo
- 1 tsp Sriracha sauce
Instructions
- Preheat your oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- Note About Potatoes: do not slice them too thin – we don't want paper thin.
- Bring a pot of water to a boil. Add in the potato slices and 1 tsp salt and bring back to a boil. Par boil the potato slices for 2-3 minutes max – DO NOT OVER BOIL. Drain the water and transfer the slices to a paper towel lined platter and spread out gently.
- Sprinkle the baking sheet with the cheese so that there is a thin even layer of cheese. Next line up the potato slices so that they're not overlapping but right next to one another. Sprinkle the tops with salt, paprika and onion powder. Bake for 20 minutes or until golden brown. Allow to cool for 10-15 minutes and then brake apart to serve.
I made these and they were tasty but I could not get them crispy. Only where the cheese was not covered by potatoes was it crispy. Any advice?
Hi Sarah, glad you liked them. Maybe bump up the temperature next time to 420F to get them crispy
OMG! This recipe is so good! Made it on Football Sunday and my husband loved the potato chips. So satisfying with the cheese.
HI Rosemarie, glad you both enjoyed the chips recipe! Thanks for the kind feedback! <3
Hi wanted to try this chip recipe with a Cousa squash (believe this is the name). I tried this type of squash recently and in my opinion the way I used it was very similar to a potato taste. I saw this chip recipe and wondered if the squash would need par boiling since it does not seem as hard as potatoes? Thanks much love your recipes although I do substitute since I try for low to no carbs.
Hi Janice, I think it would work with the Cousa squash! I hope you try it and let us know how it turns out… <3
Could I use russet potatoes?
Hi Barb. yes you can use russet
I’ve tried a few of your recipes and so far they’ve turned out great. The one thing I haven’t seen in the nutritional info is the serving size. For example, the recipe for the potato chips above, I see the caloric info but not how many chips would be in a serving. I thought these would be great to make for my husband, as he is a potato chip fan and I’d love an alternative to the store bought chips he that loves.
Hi Pam, thanks so much for trying the recipes out and i’m glad they resonated with you! As far as the amount of chips, that is hard to say. If I were you, I would divide the whole recipe into four portions and then derive the amount from there – since my chip size probably varies to your chip size. All potatoes have different widths. I hope this helps. And I’m sorry I couldnt be of more assistance.
Potatoes didnt get brown or crispy like in the video at 400 for 20 min. Also, cooling for 10-15 min led to cold and soggy potatoes. Although the melted cheese was good.
Hi Regina, so sorry the recipe was not to your liking!
These were good but like other reviewers said, the potatoes weren’t crispy, except for where the cheese melted. Perhaps after drying the potatoes well they should be lightly oiled before laying over the cheese.
Hi KC, thanks for trying the recipe and I appreciate your feedback!
How do you store after or do I just have to eat them all! I can do that if I need to!
Hi Anne, lol eat them all is always my plan!
But if you want to store them in the fridge that’s cool too. Just heat them in a mini toaster oven.
I am thinking over Meatloaf.
I think I’ll add a lil garlic powder next time. That’s what they’re missing. Most real potatoe chips usually have garlic in the recipe.
Sarah, I can’t wait to try this recipe! Would it make a difference if I seasoned both sides of the potatoes before laying them on the bed of cheese or just the tops?
Greg