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Cheesy Potato Thins

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  Water 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)

Heat water, salt and pepper to boiling in saucepan.
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.

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Nutrition Rank

Nutrition Facts

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 mg92.4%

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

Cheesy Potato Thins Recipe