Cheesy Potato Crisp 'Bread'

This is 'bread' in the very loosest sense of the word. It is 'bread' if you think of bread as a vehicle for scooping hummus or loading with cheese, but it requires no flour, yeast or kneading.

So, not really bread at all then. It is gluten free, takes minutes to prepare, and works brilliantly alongside a soup or salad lunch, or with a cheese board, or instead of pitta bread with dips. Give it a go!

Takes: 15 minutes to prepare (or less if you have a food processor with a grater blade)

Makes: A large tray-full (which cuts into 12-18 pieces)

Ingredients

  • 3 large potatoes (Any type - waxy ones will give you a chewier finished product, floury ones will give you a crispier result)
  • 100 grams extra strong cheddar cheese (or a mix of cheddar and parmesan)
  • 1 tablespoon olive oil salt and pepper to taste 1 teaspoon smoked paprika (optional)

Method:

  1. Preheat your oven to 180 degrees C and line a large flat baking tray with non-stick baking paper.
  2. Wash the potatoes but don't bother peeling them.
  3. Grate the potatoes (this takes seconds in a food processor but not long by hand) and rinse in a colander under cold running water to get the excess starch out.
  4. Drain the grated potato and lay it on a clean tea towel. Give it a squeeze to dry it, then shake the grated potato off the tea towel onto the baking tray.
  5. Drizzle over the oil and salt and pepper (at least 1/4 a teaspoon of each) and mix with your hands so that the potato strands are well oiled and seasoned.
  6. Grate the cheese, scatter it evenly over the top, and add a sprinkle of smoked paprika if you like.
  7. Bake for 30-40 minutes - every potato cooks differently, so have a poke and see what you think. It'll definately be cooked enough to eat after about 25 minutes, though if you leave it longer you'll get a more golden brown, crisper finish. Personally I like them a bit soft and chewy, but it's up to you!
  8. Leave it to 'set' on the tray for 5 minutes after they come out of the oven, and then transfer the whole baking sheet onto a board and use a large knife to cut into wedges. Serve war

Storage: These will be good for 3 days kept in the fridge, though I'd recommend a 5 minute blast in a hot oven to crisp them up again before serving as they're most delicious warm. You could also do all the prep up to 24 hours in advance and then bake them at the last minute (don't panic if your uncooked grated potatoes go a little bit grey - it won't affect the finished look or flavour at all!)

Do let me know how your Cheesy Potato Crisp Bread turns out……I keep meaning to try these with blue cheese instead of cheddar, or chopped rosemary instead of paprika. Have you tried any variations?