Cheddar Jalapeno Oven Chipped Taters

5/15/2025

Prep Time: 20 Min
Cook Time: 20 - 25 Min

Yields: 3 + Servings

What You Need

It's super important to keep your eyes on the taters after about the 15 minute mark. A couple of my taters on the edge were EXTRA crispy as I neglected to monitor them. If you notice extreme browning / crisping, rotate your tray often until they're tender in the center. Don't be discouraged however, I still ate the extra crispy ones lol

Preheat your oven to 425 F
In the meantime, scrub and dry your taters. Set your mandolin to the second smallest slicing size and carefully slice all of your taters. Discard the ends and very small slices to keep things equally sized if possible. Place parchment on your baking sheet and arrange your potato slices going left to right, slightly overlapping one another until you hit the end of the tray. Continue this in rows until you've used all of your taters. You should have about 5 rows of overlapping potato slices. Drizzle the tray with EVOO and use a silicone basting brush to brush the EVOO over all of your slices. Season the tray with Himalayan salt, cracked pepper, pepper flakes, and dried parsley.

Bake for 25 ish minutes until edges are crisp and the middle potatoes are tender and easily pierced with a fork / knife. Start checking them after 15 minutes, rotating the tray if needed for even browning around the edges. Once tender, remove from the oven and set on to a wire cooling rack. Top with your shredded marble, the diced red onions, and sliced jalapenos around the tray. Return to the oven until melty and gorgeous.
Remove and set on to your wire rack again. Garnish with sour cream and some green onions. I put my sour cream in a squeeze bottle for garnish, but you could always dollop around the tray. ENJOY!