Kristin Armstrong’s Parmesan Idaho® Potato Crisps

• Non-stick cooking spray
• 2 Idaho potatoes (8-10 oz. each), scrubbed well
• 1 tbsp. extra virgin olive oil
• 1/8 Tsp. Ground Black Pepper
• 1/2 tsp. kosher salt, more to taste
• 1/2 cup shredded Parmesan cheese

Preparation

1 Preheat the oven to 450°F. Line a rimmed baking sheet with foil and coat with non-stick cooking spray. Set aside. Slice potatoes in half lengthwise and then cut each half into 1/4-inch half moon slices. Transfer the potatoes to a mixing bowl.
2 Add olive oil, black pepper and salt to potatoes and mix well until evenly coated with seasonings. Place potatoes in a single layer onto the prepared baking sheet. It is OK for the potatoes to be touching but they should not overlap.
3 Evenly sprinkle Parmesan over the potatoes and bake for 22 - 24 minutes, until the cheese is golden and potatoes are crispy.
4 To serve, lift potatoes with a spatula and transfer to a serving dish, or cool and serve as a room temperature snack.

Source: Idaho Potato Commission