As someone with Celiac Disease, you know that it’s extremely hard to find suitable sides that are quick, easy and don’t cost an arm and a leg. Sure, you can do rice or a baked potato for your starch and there are a ton of veggies.
But I have to admit I really am a meat and potatoes kind of guy, when I’m not scarfin’ on nachos! So it really cooks my corn when a restaurant can’t have a dedicated fryer for their fries when they have GF buns for their burgers. Seriously!? And I digress …
I recently came across a different way to cook a baked tater that’s a bit more labour intensive but just as addictive as the chips out of a bag. And they go great for a new breakfast bake that I will be featuring next week, which showcases how GF does not mean Taste Free!
Italian Baked Potato Chips
3-4 medium russets
olive oil
Parmesan cheese
Oregano
chili pepper flakes
- As your oven preheats to 475 degrees, wash your bakers. Then slice them into chips at about 1/4-1/8 inch thick. You could use a mandolin if you could get the D!*#$%( thing to work!
- Lay them out on a foiled cookie sheet 1 layer deep and brush olive oil all over the top sides.
- Sprinkle on your Parmesan, Oregano and chili pepper flakes. I didn’t put measurements because it’s completely up to you as to how much zing you want in your chips.
- Bake for about 10 minutes on each side. If you’re doing convection, I found 7.5 minutes top side and about 10 on the bottom. That really depends on how thick you cut your chips.
- Serve hot!
