Smoked Salmon on Potato Crisps

By lisalang

Ingredients

• 1 cup sour cream
• 1 tsp dried hot pepper flakes
• 12 oz smoked slamon cut into 1" squares
• 1/2 cup minced fresh parsley(for salmon) plus 2 tbsp for potato crisps
• 4 idaho potatoes or 16 small round bliss, or gourmet pototo chips
• 1/2 cup olive oil
• 1 tbsp chopped fresh thyme leaves
• Kosher salt and fresh pepper

Details

Servings 60

Preparation

Step 1

Mix sour cream and pepper flakes, set aside. Toss salmon with parsley, set aside. Toss pototoes rounds in olive oil, line up on greased baking sheets. Sprinkle with parsley, thyme, salt and pepper. Bake until golden brown, 8-10 minutes. Remove from oven, flip rounds over with metal spatula. Return to oven, cook until other side is golden, 5 minutes. Let cool on metal cooling rack. Assemble by placing a slamon square on each crisp and a dab of sour cream.