Crispy Potato Rounds

I saw these little gems on Pinterest a while back and have been playing with different combos. They are so easy and really tasty! I don't normally give much attention to recipes that are lengthy, but the only length to this recipe is the cook time. The prep is very minimal. But one caveat: you don't want to rush the cook time really. I did that with the taco rounds. The flavor was good, but texture was lacking because they weren't crispy enough. Here are the combos I have tried so far:

1) Cheddar & Bacon

2) Ham & Swiss













3) Taco   (No pic yet, sorry! Like I said, we rushed them!)

It's actually ridiculously easy to make these. You'll see, I promise!

* Wash potatoes. (I use red skinned, but I'm sure other kinds would work too.)

* Slice potatoes into circles about 1/4 of an inch thick. I use 3 or 4 potatoes depending on size to fill a cookie sheet. Place on cookie sheet.

Slice into small rounds then place on cookie sheet

* Drizzle potatoes with olive oil. (alternatively you could put the potatoes in a bowl and toss with olive oil before putting on cookie sheet, but I have no dishwasher, so the less dishes the better!)

* Bake @ 400 for 20 minutes. Flip potatoes over, drizzle with a li'l more oil (but not if you already tossed them in oil), and bake 20 min more.

See, they're already starting to get crispy!

* Remove from oven and top with your choice of toppings. Put back in oven for just a few more minutes to melt the cheese.

Voila! A super easy, super versatile, super tasty side dish.

Ham & Swiss with Bacon

Bacon, Cheddar, and Scallions