- Recipes Home
- Interest Groups
Cheesy Potato Thins Recipe
|Water||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Mashed potato flakes||1 Cup (16 tbs) (Pillsbury)|
|Soft butter||1⁄2 Cup (8 tbs) (Land O' Lakes)|
|Flour||1 Cup (16 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1596 Calories from Fat 921
% Daily Value*
Total Fat 105 g161.3%
Saturated Fat 65.2 g326%
Trans Fat 0 g
Cholesterol 277.1 mg
Sodium 2476.7 mg103.2%
Total Carbohydrates 134 g44.7%
Dietary Fiber 6.5 g25.9%
Sugars 4.9 g
Protein 31 g62.6%
Vitamin A 60.6% Vitamin C 12.7%
Calcium 47% Iron 39.2%
*Based on a 2000 Calorie diet
Remove from heat.
Add milk and potato flakes.
When flakes are soft and moist, whip lightly with fork.
Add butter, flour and 2 tablespoons cheese.
Stir until butter is melted and mixture well blended.
Cover; chill at least 2 hours.
Divide dough into 4 parts.
Shape into squares; coat well with flour.
Roll out, one part at a time, on greased cookie sheet with well-floured rolling pin to 1/8 inch thickness.
Sprinkle generously with cheese and additional salt.
Roll out paper thin.
Cut into 3x2-inch rectangles.
Do not separate.
Bake at 400° for 8 to 15 minutes until golden brown.
Remove rectangles from sheet as they brown, continuing baking remainder until golden brown.