Try this Crispy Potato Stacks recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 375 degrees.
- Line a baking sheet with a silpat, parchment paper, or nonstick sprayed foil then set aside.
- Add hummus and extra virgin olive oil to a large bowl then whisk to combine.
- Slice potatoes 1/8” thick using a mandolin then add to the bowl with the hummus and oil, season with seasoned salt, and then toss with your fingers to evenly coat.
- Stack 8 potato slices on top of each other on prepared baking sheet then spray tops with nonstick spray and sprinkle with more seasoning salt.
- Bake for 25-35 minutes, rotating pan halfway through, or until tops are golden brown and crispy.
- Serve with extra hummus, if desired.
Counter space and specialty tools often dictate what gets cooked in a compact kitchen, rendering single-purpose gadgets impractical. Slicing root vegetables uniformly without a heavy food processor relies entirely on a handheld mandolin set to an eighth-inch thickness. Mandolins demand caution, requiring the safety guard to protect fingers against the razor-sharp blade. Russet potatoes work best here due to their high starch content, which promotes exterior browning when exposed to oven heat. Whisking hummus and olive oil together creates an emulsion that clings to each starch-laden disc better than oil alone. Lining the baking sheet with parchment paper prevents the starchy layers from sticking during the twenty-five to thirty-five minute bake time. Rotating the pan halfway through the oven cycle ensures even heat distribution, compensating for hot spots in smaller residential ovens. Stacking eight individual slices creates a cylinder that crisps on the exterior while keeping the center tender. Pairing these towers with a side of cool garlic yogurt or extra chickpea spread adds a contrasting creamy element to the crunchy texture. Controlling moisture is vital for success, so patting the sliced tubers dry before coating them in the fat mixture guarantees proper browning without steaming.
