Baked Potato Crisps with Yogurt Cheese and Smoked Salmon

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
About 50 crisps

Ingredients
  • 2 large russet potatoes
  • Olive oil
  • 14 ounces smoked salmon, sliced thin
  • 6 ounces yogurt cheese
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons chopped chives
  • 2 tablespoons snipped fresh dill
  • Salt and freshly ground black pepper
  • Dill sprigs and chives for garnish
Directions

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.

With a mandoline or other manual slicer, cut potatoes into 1/8-inch slices. Arrange slices on parchment lined pan and brush with oil. Sprinkle potatoes with salt and pepper. Bake potatoes in the middle of the oven until golden, 15 -20 minutes, and with a spatula immediately transfer slices to a rack to cool completely.

Trim salmon and cut into approximately 1 x 3-inch slices or 50 irregular shaped pieces.

Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 teaspoon yogurt-cheese and 1 slice smoked salmon. Garnish with dill, garnish plate with whole chives.


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