Gluten-free Monday: Potato Crostini

A picture of thin sliced irregularly shaped bread dressed with various garnish that *almost* looked like length-wise potato slices gave me a genius idea! Make little toasts out of potato slices!!!!!

This actually turns out to be a yummy and quick meal.

Slice a potato the long way into flat, oblong pieces. The slices can be as thin as a thick potato chip. A thicker slice will take longer to cook and have a softer texture. Brush a cookie sheet with olive oil to keep the pieces from sticking. Salt potato slices, if desired. Cook at 325 for 20 minutes or longer, until desired texture and crispiness is reached.  One large potato or two small potatoes will fit on one cookie sheet.

Top however you would like or eat plain. Slices of cheese placed on the potato out of the oven will melt into the potato. Can be eaten warm or allowed to cool and be eaten cold.

potato crostini with cheese

potato crostini with cheese

About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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