Print Friendly, PDF & Email

Recipe Source:


1 potato (I used Yukon Gold)
vegetable oil (enough to shallow fry the potato slices)
3/4 cup crumbled feta cheese
juice of ½ lemon
1/2 teaspoon lemon zest, finely grated
tablespoon olive oil
any fresh herbs — I used oregano and parsley, sliced finely
pepper and salt to taste
grated pecorino-romano cheese
lemon pepper


Slice potato into as thin slices as you can (using a mandolin would make this easier, but I don’t have one…yet) — 1/8″?

Heat vegetable oil in large, shallow frying pan until hot enough (use a small slice of potato to test; when bubbles form it’s ready). Preheat oven to 200 F.

Shallow fry the potato slices in batches, just browning them (turning them to do both sides). Remove and give a light sprinkling of sea salt. Drain on paper towel and then transfer to wire rack on cookie sheet.

When all potato slices are done, put cookie sheet into oven to keep warm. Mix together the feta, lemon juice, lemon zest, olive oil, herbs, and salt and pepper.

Take cookie sheet out of oven and turn up to 325 F. Pile spoonfuls of the cheese mixture on top of the chips. Sprinkle a small amount of pecorino-romano cheese on top of each and top with a sprinkling of lemon pepper. Put back into oven at higher temperature for about 10 minutes.

Serve on small Asian soup spoons or large tray.

Domestic Goddess notes:

Next time I make this I’m going to use sweet potatoes…much better for you and that lovely sweet, smoky taste to boot.

You could fry the slices of potato in spicy olive oil as well…how good can it get?