Creamy Potato Crisps

• 3 Yukon gold potatoes
• 2 egg whites, lightly beaten
• 1 cup dry bread crumbs
• 1/2 cup Kraft 100% Parmesan Grated Cheese
• 2 Tbsp. dried oregano leaves
• 2 tsp. dried rosemary leaves
• 2 tsp. garlic salt
• 1/4 cup extra virgin olive oil, divided
• 3 cloves garlic, thinly sliced
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 2 Tbsp. chopped green onions
• 1/2 cup chopped pecans
• 1/3 cup dried cranberries
• 10 fresh chives
• 1 Tbsp. poppy seed

1. Heat oven to 375 degrees F.
2. Heat baking sheet for 5 min.
3. Cut potatoes into 1/3 inch thick slices and dip into egg whites.
4. Combine bread crumbs, Parmesan cheese, oregano, rosemary and garlic salt.
5. Coat potato slices with bread crumb mixture.
6. Remove baking sheet from oven and brush with 1 Tbsp.
7. olive oil.
8. Place coated potato slices in single layer on baking sheet; brush with 1 Tbsp.
9. olive oil for enhanced crispiness.
10. Bake for 10 min.
11. ; remove from oven and turn potato slices over.
12. Bake for an additional 15 min.
13. Let cool on rack for 5 min.
14. Meanwhile, heat oil in a small skillet on med-high heat; add sliced garlic and cook until lightly browned.
15. Mix together cream cheese, green onions, pecans, cranberries and the garlic in a large bowl until combined.
16. Place a dollop of the cream cheese mixture on each potato slice; loop chives and add as a garnish.
17. Sprinkle slices with poppy seed before serving.

gold potatoes, egg whites, bread crumbs, cheese, oregano, rosemary, garlic salt, extra virgin olive oil, garlic, philadelphia, green onions, pecans, cranberries, chives, poppy seed

Taken from www.kraftrecipes.com/recipes/creamy-potato-crisps-129752.aspx (may not work)