Cheesy Jalapeno Cheddar Oven Chipped Taters
Here's a fun way to enjoy some fabulous taters y'all! I thinly sliced and layered yellow taters on a tray, seasoned, and baked them off until crisp around the edges (perhaps a little too much so lol) and tender. Then, heaps of cheddar, sliced jals, red & green uns, and sour cream. So snackable!
PREP TIME
20 minutes
COOK TIME
25 minutes
INGREDIENTS
6
Serves: 3 - 4
Ingredients
- 5 whole5 whole5 whole Yellow Potatoes, + EVOO, Salt, Pepper, Pep Flakes, & Dried Parsley
- 1 cup1 cup1 cup Aged Cheddar Cheese, Marble, shredded. More if desired
- 0.25 whole0.25 whole0.25 whole Red Onion, diced. More if needed
- 2 whole2 whole2 whole Jalapeño Pepper, sliced
- 2 whole2 whole2 whole Green Onion (Scallion), sliced
- 1 whole1 whole1 whole Sour Cream, Garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F
- In the meantime, scrub and dry your taters. Set your mandolin to the second smallest slicing size and carefully slice all of your taters. Discard the ends and very small slices to keep things equally sized if possible. Place parchment on your baking sheet and arrange your potato slices going left to right, slightly overlapping one another until you hit the end of the tray. Continue this in rows until you've used all of your taters. You should have about 5 rows of overlapping potato slices. Drizzle the tray with EVOO and use a silicone basting brush to brush the EVOO over all of your slices. Season the tray with Himalayan salt, cracked pepper, pepper flakes, and dried parsley.
- Bake for 25 ish minutes until edges are crisp and the middle potatoes are tender and easily pierced with a fork / knife. Start checking them after 15 minutes, rotating the tray if needed for even browning around the edges. Once tender, remove from the oven and set on to a wire cooling rack. Top with your shredded marble, the diced red onions, and sliced jalapenos around the tray. Return to the oven until melty and gorgeous.
- Remove and set on to your wire rack again. Garnish with sour cream and some green onions. I put my sour cream in a squeeze bottle for garnish, but you could always dollop around the tray. ENJOY!
Notes
- It's super important to keep your eyes on the taters after about the 15 minute mark. A couple of my taters on the edge were EXTRA crispy as I neglected to monitor them. If you notice extreme browning / crisping, rotate your tray often until they're tender in the center. Don't be discouraged however, I still ate the extra crispy ones lol
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About This Recipe
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Coconut Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 537 |
| Fat: | 27 g |
| Carbohydrates: | 50 g |
| Protein: | 25 g |
| Cholesterol: | 8 g |
| Sodium: | 600 mg |
| Fiber: | 6 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Cheesy Jalapeno Cheddar Oven Chipped Taters”
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Oh wow these look incredible!
Thanks very much! 🙂