Ingredients
Scale
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- 2 cups shredded cheddar cheese
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Thinly slice the potatoes using a mandoline or knife, aiming for about 1/8 inch thickness.
- In a mixing bowl, combine the potato slices with olive oil and spices until evenly coated.
- Stack the potato slices into small towers (5-6 slices high) on the baking sheet with space between stacks.
- Bake in the preheated oven for 25-30 minutes until golden brown and crispy.
- Sprinkle cheddar cheese over each stack and return to the oven for an additional 5-7 minutes until melted.
- Garnish with cilantro before serving hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 potato stacks (approximately 90g)
- Calories: 250
- Sugar: 1g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg