Crispy Gouda Chips with Artikaas Parèggio
Ingredients:
- 2-3 medium potatoes
- 4 oz Artikaas Parèggio finely grated
- 1/2 tsp garlic powder
- olive oil
- salt
Homemade Herby Ranch
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fresh chives minced
- 1 tbsp fresh dill, minced
- 1-3 tbsp milk or buttermilk
- salt
Directions:
- Peel the potatoes. Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch discs.
- Bring a pot of salted water to a simmer. Once the water is ready, add the potatoes and cook them for 3-4 minutes, just until partially cooked (they should not be fork-tender). Drain and thoroughly dry the potatoes.
- Add the potatoes to a bowl and generously drizzle with 2 tbsp of olive oil. Sprinkle with a pinch of salt and garlic powder, then toss to coat thoroughly.
- Preheat the oven to 400℉.
- On a parchment-lined baking sheet, spread an even layer of Artikaas Parèggio, then arrange the potatoes in a single layer on top. Bake for 20-25 minutes, or until the cheese is golden brown.
- To make the ranch, combine the Greek yogurt, sour cream, garlic powder, onion powder, chives, and dill in a bowl. Add 1-3 tablespoons of milk to thin it out and reach the desired consistency. Salt to taste.
- Let the chips cool for 2-3 minutes, then lift them up and break them apart.