13
Loaded Potato Chips
Potato slices become a convenient vehicle for all sorts of toppings in
this fun snack. For a healthier alternative, use sweet potatoes, substituting
toppings like avocado and tomato.
Makes 4 servings
1
medium russet potato (about 13 to 14 ounces)
1
tablespoon extra-virgin olive oil
1 jalape
ñ
o pepper, seeds removed
¼
cup pitted black olives
5
ounces Cheddar cheese
Sliced scallions (optional)
1 .
Preheat the oven to 425°F . Line a baking sheet with aluminum foil .
2 .
Fit the Cuisinart
®
3-in-1 Fruit and Vegetable Chopper with the slicing
blade . Using the food pusher, slice the potato horizontally . Drizzle
the baking sheet evenly with the olive oil and then place the potato
slices onto the tray in a single layer .
3 .
Replace the slicing blade with the small dicing blade . Cut the
jalape
ñ
o lengthwise, flatten each half and then dice .
4 .
Sprinkle the potato slices with the diced jalape
ñ
o and place in pre-
heated oven so that the potatoes get slightly crispy, about 20 to 25
minutes .
Summary of Contents for CTG-00-VC
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