Baked potato crisps w/ yogurt cheese & smoked

50 Servings

Ingredients

Quantity Ingredient

Directions

2 lg russet potatoes

: Olive oil

14 oz smoked salmon -- sliced

: thin

6 oz yogurt cheese

1 ts finely grated lemon zest

2 TB chopped chives

2 TB snipped fresh dill

: Salt and freshly ground : black pepper

: Dill sprigs and chives for : garnish

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. With a mandoline or other manual slicer, cut potatoes into ⅛-inch slices. Arrange slices on parchment lined pan and brush with oil. Sprinkle potatoes with salt and pepper. Bake potatoes in the middle of the oven until golden, 15 ~20 minutes, and with a spatula immediately transfer slices to a rack to cool completely. Trim salmon and cut into approximately 1 x 3-inch slices or 50 irregular shaped pieces. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 teaspoon yogurt-cheese and 1 slice smoked salmon. Garnish with dill, garnish plate with whole chives.

Yield: About 50 crisps

Recipe By : COOKING LIVE SHOW #CL8742 From: "Jon And Angele Freeman" <jfreemadate: Sun, 20 Oct 1996 13:18:50 ~0500

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