Wash the potato and thinly slice. You want the slices to be about ⅛ of an inch thick.
Brush the potatoes on each side with olive oil and place on a baking sheet lined with parchment paper. Sprinkle with salt. Bake for 20 minutes, flipping halfway while baking. If they are not crispy enough, bake for an additional 10 minutes.
Meanwhile, chop the tomatoes and place them in a medium bowl. Add olive oil, balsamic vinegar, basil, garlic, salt and pepper and stir to combine.
When ready to serve, spoon the bruschetta mixture onto the potato chips. Don't add any of the extra liquid as these will make the potato chips soggy.
Top with fresh parmesan cheese and serve!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/potato-bruschetta-crisps/