ItalianChips-closeAs 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
chili pepper flakesItalianChips-Prebake

  1. 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!
  2. Lay them out on a foiled cookie sheet 1 layer deep and brush olive oil all over the top sides.
  3. 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.
  4. 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.
  5. Serve hot!