Sweet simplicity!!
This is an easy side that is quite delicious and wins rave reviews from the kiddos. No surprise there since they resemble chips (but only I have to know they are healthier for them)!
We served these along with the fried chicken the other night, and of course the grilled asparagus.
I used the potatoes I had on hand (sweet potato and yellow potatoes), and they only had a few sprouts spouting from the eyes….my signal to think of a way to use them up (side note: did you know that you could plant these in the ground to grow your own potatoes? ). Use whatever YOU have on hand, I have had success with every type I have tried.
Oven Roasted Potato Slices Recipe:
Oven Roasted Potato Slices
Ingredients
- 1.5 pounds yellow potato thinly sliced
- 1/4 cup avocado oil
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 cup pecorino romano optional, omit for Whole30 or dairy free
Instructions
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Preheat the oven to 400 degrees, and prepare 2 cookies sheet with parchment (may place directly on sheet too)
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Finley slice the potatoes in a food processor with the slicing blade, or alternately use a mandolin slicer. It's important the slices are all roughly the same thickness so they cook evenly.
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Toss the slices with the avocado oil and garlic salt, being sure to coat all the pieces...add more oil if necessary.
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Spread the slices on a greased cookie sheet, making sure not to overcrowd them, roughly one layer.
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Sprinkle the cheese if you are using it.
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Roast the potatoes in a 400 degree oven for 20-40 minutes, depending on the level of crispness you desire...we go longer to make ours crunchy!! I use one of my favorite kitchen tools to scrape the slices up and off the cookie sheet: a pastry scraper. If you don't own one of these, I highly recommend them for multiple uses around the kitchen, I got mine years ago for a few dollars at Ross!
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