Ingredients
Scale
- 4 medium Russet potatoes
- 1 cup freshly grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Preheat your oven to 425°F (220°C) and spray a muffin tin with nonstick cooking spray.
- Thinly slice the Russet potatoes into rounds, about 1/8 inch thick.
- In a bowl, toss the potato slices with olive oil, salt, pepper, and optional herbs until evenly coated.
- Layer the potato slices in muffin tin cups, stacking about 5-6 slices per cup.
- Sprinkle a generous amount of freshly grated Parmesan cheese over each stack.
- Bake for 25-30 minutes or until golden brown and crispy on top.
- Allow to cool slightly before serving warm as an appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg