Gluten-Free and Vegetarian
  • 6-10 red potatoes
  • 1/4 cup cheddar cheese
  • 1/2 teaspoon garlic
  • 1/2 teaspoon onion powder
  • 3 teaspoons Himalayan pink sea salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry chives
  • 2 tablespoons olive oil
Preheat oven to 400. Put the potatoes in a large saucepan and cover with water. Add 2 tsp. salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a fork. Drain, and set on greased baking pan in a single layer. Drizzle with olive oil. Flatten potatoes with the back of a metal spatula. (The thinner, the crispier they will be.) Sprinkle with olive oil, cheddar cheese, chives, garlic salt, onion salt, 2 1 teaspoon Himalayan pink sea salt, and pepper. Bake in the oven for 25 to 30 minutes, until the cheese is melted and potatoes are crispy. Serve hot.