Ingredients:
2 1/2 lbs russet potatoes ( about 6 medium)
3 tablespoons vegetable oil
1 1/2 teaspoons cumin
1 teaspoon salt
guacamole
salsa
sour cream
cilantro leaves ( to garnish)
Directions:
15 minutes before baking, place rack in center of oven and preheat to 450F; have 2 baking sheets ready.
Cut clean potatoes crosswise into 1/4″ thick slices; put slices in a bowl and toss with oil; sprinkle on cumin and salt and toss to coat; spread in a single layer on baking sheets.
Bake about 17 minutes or until light brown on the bottom; turn with a spatula and bake unother 8-10 minutes or until they are crisp and brown on both sides; serve hot.
Put slices in a basket as you would chips and serve with sides of the garnishes; or alternatively,serve them as appetizers.
Lay rows of slices on a platter and garnish first row with salsa, second row with sour cream, third with guacamole, etc.
Servings: Serve
Time preparation: 10 min.
Time total: 35 min.