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Ingredientes
- 2 lrg Russet potatoes Extra virgin olive oil
- 14 ounce Smoked salmon, sliced thin
- 6 ounce Yogurt cheese
- 1 tsp Finely grated lemon zest
- 2 Tbsp. Minced chives
- 2 Tbsp. Snipped fresh dill Salt and freshly grnd black pepper Dill sprigs and chives for garnish
Direcciones
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. With a mandoline or possibly other manual slicer, cut potatoes into 1/8-inch slices. Arrange slices on parchment lined pan and brush with oil. Sprinkle potatoes with salt and pepper. Bake potatoes in the middle of the oven till golden brown, 15 -20 min, and with a spatula immediately transfer slices to a rack to cold completely. Trim salmon and cut into approximately 1 x 3-inch slices or possibly 50 irregular shaped pcs. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 tsp. yogurt-cheese and 1 slice smoked salmon. Garnish with dill, garnish plate with whole chives.
- Yield: About 50 crisps
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 118 | |
| Calories from Fat 40 | 34% |
| Total Fat 4.49g | 6% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 23mg | 1% |
| Potassium 379mg | 11% |
| Total Carbs 11.2g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.41g | 0% |
| Protein 8.09g | 13% |
