Baked potato chips? Yes please! These are a quick and flavorful side you can’t resist making. Bake these and I dare you to only eat a few; it’s impossible. The simplicity of this recipe combined with the rewarding results makes this a must try.
I love potatoes in all forms: baked sweet potato fries, barbecued potato wedges, mashed potatoes, bacon and potato soup, baked potato chips. What’s not to love? They’re also great for making gluten-free recipes. Potatoes often receive a bad wrap. They are a vegetable remember? It’s what is usually done with them that make them less healthy; fried or loads of butter and cream added. On their own they’re quite nutritious, with one only having:
160 calories, 0.2 grams of fat (yes that’s a zero in front), 37 grams of carbs, 5 grams of fiber and 4 grams of protein. I’d say that’s an impressive ratio of nutritional values.
So I encourage you to cook this Roasted Onion and Parmesan Baked Potato Chips recipe and feel good about enjoying them. The onions and spices add a nice bite and pair well with the creamy, pungent, savory flavor of Parmesan cheese. Baking these ensures they are evenly cooked through, then broiling nicely melts the cheese and creates a crisp baked potato chip.
Food Science and Cooking Tips
Dried ground spices become more flavorful when heated, especially in oils like butter or olive oil. Spices are fat-soluble, meaning they will dissolve and the flavor will incorporate into liquid during heating. If you are making a soup, chili or liquid based dish; heat the spices separately first in a little bit of oil, then add to the main dish during cooking. This will create a much richer flavor.
Food Photography Tips
Each and every recipe on Plating Pixels has food photography and food styling tips. I hope home-cooks and food bloggers can learn valuable information from these.
I shot this in natural light at 1/400 sec, f/ 2.0ISO 200 . I enjoy vintage and rustic styles. These baked potatoes have that almost aged look, with crisp shades of golden brown. The neutral gray background of the baking dish provides a great backdrop for this style. It also gives the impression of just being baked, which is an important aspect of this recipe. The image with the spatula scooping up a few pieces creates actions and makes you wish those were for you. Well guess what! They are, go ahead and make these for yourself.
Products used in this recipe:
Victorinox Fibrox 8-Inch Chef’s Knife
3-Piece Mixing Bowl Set, Blue/Green/Yellow
16×22-Inch Aluminum Sheet Pan
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Roasted Onion and Parmesan Baked Potato Chips
- 3 large russet, white potatoes
- ¼ cup butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika, preferably smoked
- 1/8 teaspoon ground cumin
- 2 tablespoons finely chopped red onion
- ¼ cup grated Parmesan cheese
- Preheat oven to 425 F. Cut potatoes into 1/8 inch round slices. Arrange in single layer on greased baking sheet.
- In a small bowl, combine melted butter, salt, pepper, paprika, cumin and onion. Evenly brush mixture over tops of potatoes (You may need spoon onion bits over potatoes).
- Bake 15-20 minutes until potatoes are tender and golden brown. Remove from oven and turn oven to medium broil. Evenly sprinkle potatoes with parmesan cheese and broil (6-8 inches from heat) until cheese is melted and potatoes are crispy, about 3 minutes. Watch carefully to prevent burning.
-Recipe adapted from Taste of Home: Contest Winner. Print. Summer 2014.
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