Parmesan and Garlic Potato Chips

5
4
3
2
1
Parmesan and Garlic Potato Chips

Parmesan and Garlic Potato Chips

Parmesan and Garlic Potato Chips takes around 23 minutes from beginning to end. For 25 cents per serving, you get a side dish that serves 8. One serving contains 94 calories, 2g of protein, and 3g of fat. This recipe from Foodnetwork requires parsley leaves, russet potatoes, peanut oil, and parmesan. This recipe is typical of American cuisine. It is a good option if you're following a gluten free diet. Users who liked this recipe also liked Parmesan Garlic Baked Sweet Potato Chips, Parmesan Garlic Baked Sweet Potato Chips, and Garlic Parmesan Kale Chips.

Instructions

1
In a deep-fryer filled halfway with peanut oil, heat the oil to 350 degrees F.
Ingredients you will need
Peanut OilPeanut Oil
Cooking OilCooking Oil
2
Slice potatoes using a mandoline into thin strips.
Ingredients you will need
PotatoPotato
Equipment you will use
MandolineMandoline
3
In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.
Ingredients you will need
Garlic PowderGarlic Powder
Black PepperBlack Pepper
ParsleyParsley
CheeseCheese
Equipment you will use
BowlBowl
4
Add a small amount of sliced potatoes at a time into oil. Fry until they are golden brown, about 2 minutes.
Ingredients you will need
PotatoPotato
Cooking OilCooking Oil
5
Drain the chips on a paper towel lined plate. Once drained immediately add the Parmesan mixture.
Ingredients you will need
ParmesanParmesan
French FriesFrench Fries
Equipment you will use
Paper TowelsPaper Towels
DifficultyNormal
Ready In23 m.
Servings8
Health Score9
CuisinesAmerican
Dish TypesSide Dish
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok