Roasted Potato Chips with Pesto and Shaved Pecorino Romano

It's funny how some of the best recipes come from using up leftovers! That's the explanation for these amazing potato chips. I had 2 potatoes, 2 tablespoons of pesto, and a small chunk of Pecorino Romano. You will adore these - my boys raved, and I prepare potatoes for them all the time. Super easy too.

Roasted Potato Chips with Pesto and Shaved Pecorino Romano

2 large Russet potatoes, scrubbed clean
Cooking spray
Salt and freshly ground black pepper
2-3 tablespoons prepared pesto, preferably the refrigerated variety
4-inch piece Pecorino Romano

Preheat the oven to 400 degrees. Coat a large baking pan (or two if needed so potatoes don't overlap) with cooking spray or parchment paper. 
Slice the potatoes into 1/4-inch thick rounds. Arrange the slices on the baking pan, spray with cooking spray and season with salt and pepper.
Roast for 20 to 25 minutes, until golden brown. 
Spread a little pesto onto each potato slice. Using a vegetable peeler, shave the cheese over the potatoes. Return the potatoes to the oven for 5 to 7 minutes, until the cheese melts. 

Serves 4