Pringles-style stackable cheese and onion crisps

Name: Pringles-style stackable cheese and onion crisps
Total time: 50 min
Yield: 4 servings
Ingredients: 1 large baking potato; 60g plain flour; 1 tbsp extra virgin olive oil; 1/2 tsp sea salt; 1 tsp onion granules; 1/2 tsp garlic granules; 1 tbsp fresh chives, very finely chopped; 1 tbsp Parmigiano Reggiano, very finely grated

50 min

Serves 4

2 plants

*estimate per serving

Thin curved crisps from a potato dough. They really stack.

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Make ahead: Keep in an airtight tin for 3 days.

Products we've checked

1 tbsp Parmigiano Reggiano, very finely grated
Tesco Parmigiano Reggiano
Label check: Excellent (88)
Cheese
Tesco

Other ingredients

1 large baking potato
60g plain flour
1 tbsp extra virgin olive oil
1/2 tsp sea salt
1 tsp onion granules
1/2 tsp garlic granules
1 tbsp fresh chives, very finely chopped

What to do

1
Prick the potato. Microwave for 8 to 10 minutes until soft. Scoop out the flesh.
2
Mash until very smooth. Mix in the flour, oil and salt to make a dough.
3
Heat the oven to 180C (160C fan).
4
Roll the dough paper-thin between 2 sheets of baking paper.
5
Cut into ovals with a small glass. Lift onto a lined tray.
6
Bake 10 minutes. Lay them over a rolling pin. Bake 5 more minutes to set the curve.
7
Toss with the onion, garlic, chives and Parmesan.