Baked Garlic Basil Potato Chips with Parmesan

Golden brown and crispy chips with all the parmesan, garlic and basil... And these are baked, not fried so you can consider yourself ALL in! Which is nice to know because, I promise, you can't stop at just one! Healthy never tasted so good!

About the potatoes: I've become a huge fan of the petite potatoes (sold in bulk and in 1 1/2-pound bags). They're super small, about 2 to 4 inches in length, and range in skin color from red to gold, white and purple. I cook them many different ways - halved, quartered, wedges, and, in this case, thinly sliced into chips. That said, you can use your favorite potato variety, or something you already have in your pantry!

About the garlic: You have two options here - fresh or dried. I always have a bottle of granulated garlic in my spice rack. I love it because it's coarse, like cornmeal (not floury like garlic powder) and delivers the perfect garlic flavor without any prep work. You can also use fresh, finely grated garlic. I recommend you grate the garlic as fine as possible so you don't have big chunks clinging to the potato chips.

Baked Garlic Basil Potato Chips with Parmesan

1 1/2 pounds small white, gold or red potatoes, sliced into 1/8-inch thick rounds
3 tablespoons olive oil
1/4 cup grated parmesan cheese
1 teaspoon granulated garlic or 1 teaspoon finely grated garlic
1 teaspoon dried basil
Salt and ground black pepper
Fresh basil leaves, sliced julienne (thin strips), optional

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes, olive oil, cheese, garlic, and dried basil. Toss to coat the potatoes.
Transfer the potatoes to the prepared pan and spread out in a single layer. Season with salt and pepper.
Roast for 20 minutes, until the potatoes are golden brown and tender.
Garnish fresh basil before serving if desired.

Serves 4