3 - 4 potatoes, basically 1 per person (I find red potatoes work the best)
3 tbsp butter
salt & fresh ground pepper
1/2 cup grated cheese (cheddar or marble work great)
3 green onions, minced
Preheat your oven to 425 degrees.
Prepare a baking sheet: line it with a piece of tin foil, then generously butter the foil with about 1 tbsp of cold butter. (Trust me, you need to butter it...that way the potatoes won't stick and will come off easily.)
Leave your potatoes unpeeled, then slice them into 1/2 inch pieces.
Lay them out on your baking sheet.
Melt the remaining butter (about 2 tbsp), then generously brush the top of each potato slice with the butter.
Bake for 25-35 minutes, or until the bottom of the crisp is golden brown. See notes.
Then flip them over and bake for 10 more minutes.
After this time, remove the pan from the oven, then evenly sprinkle the grated cheese on to the tops of each potato crisp.
Put them back in the oven and bake for about 5 more minutes, or until the cheese is melted and bubbly.
Now it's time to serve them!
Add a dollop of sour cream and some green onions! Delish!
Things to note:
- When baking the potato crisps, you will need to watch them...it may take more time for them to become golden brown. We like ours quite golden brown and crunchy, so I let ours go for about 45 minutes.
- You can add crumbled bacon to the finished crisps too! Yum!