Baked Cheesy Potato Thins
Recipe: #6222
August 15, 2012
Categories: Snacks, Appetizers, Potatoes, 5 Ingredients Or Less, Baby Shower, Game/Sports Day, No Eggs, more
"Chorizo and cheese stuffed between two thin potato slices then baked making these a tasty snack or appetizer. Since the potato slices must be very a mandolin is easiest way to slice. You need two baking sheets to make this so make sure that you have two before you start making this "
Ingredients
Nutritional
- Serving Size: 1 (263.6 g)
- Calories 615.7
- Total Fat - 38.7 g
- Saturated Fat - 15.5 g
- Cholesterol - 255.1 mg
- Sodium - 1214.3 mg
- Total Carbohydrate - 48.4 g
- Dietary Fiber - 2.5 g
- Sugars - 3 g
- Protein - 23.5 g
- Calcium - 198.9 mg
- Iron - 4.2 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 400F. Line a baking sheet with parchment paper and brush parchment with oil.
Step 2
Slice lengthwise into 24 slices, just under ¼-inch thick (using a mandolin is easiest).
Step 3
Place 12 potato slices onto prepared baking sheet. Arrange a slice of chorizo on each potato slice and sprinkle with cheese, leaving edges of potato clear.
Step 4
Cover cheese with remaining potato slices. Place a sheet of parchment paper over “wraps” and place a second baking tray on top.
Step 5
Bake for 15 minutes, then remove top baking tray and parchment paper and bake until potatoes are golden brown, about 8 minutes more.
Tips
No special items needed.