Loaded Crispy Potato Rounds

1. 1

   Pre-heat oven to 425 degrees F. Line 2 bak-ing sheets with tin foil and gen-er-ously rub olive oil( I have olive oil spray and love it) all over each sheet. Arrange potato slices in one layer on the oiled bak-ing sheets. Use more olive oil to brush on the potato tops. Sea-son gen-er-ously with salt and ground black pepper.

2. 2

   Roast for 30 min-utes, until golden brown under-neath. The potato slices can hold for a few hours now and be reheated at 400 degrees F with a sprin-kling of ched-dar cheese on each slice for 5 min-utes, until the cheese is melted and bubbly.

3. 3

   Top each crisp with a small dol-lop of sour cream, bacon crum-bles and chives or green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.