Loading ...
Loading ...
Loading ...
13
Loaded Potato Chips
Potato slices become a convenient vehicle for all sorts of toppings in
this fun snack. For a healthier alternative, use sweet potatoes, substituting
toppings like avocado and tomato.
Makes 4 servings
1 medium russet potato (about 13 to 14 ounces)
1 tablespoon extra-virgin olive oil
1 jalape
ñ
o pepper, seeds removed
¼ cup pitted black olives
5 ounces Cheddar cheese
Sliced scallions (optional)
1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
2. Fit the Cuisinart
®
3-in-1 Fruit and Vegetable Chopper with the slicing
blade. Using the food pusher, slice the potato horizontally. Drizzle
the baking sheet evenly with the olive oil and then place the potato
slices onto the tray in a single layer.
3. Replace the slicing blade with the small dicing blade. Cut the
jalape
ñ
o lengthwise, flatten each half and then dice.
4. Sprinkle the potato slices with the diced jalape
ñ
o and place in pre-
heated oven so that the potatoes get slightly crispy, about 20 to 25
minutes.
Loading ...
Loading ...
Loading ...