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    Baked Seasoned Potato Chips

    WebMD Weight Loss Clinic members: Journal as 1/2 cup “starchy foods
    and legumes with 1 tsp fat”

    2 teaspoons canola oil
    1 large russet potato (or 2 medium size), about 10 ounces
    Canola cooking spray
    1/2 teaspoon seasoned salt

    Preheat the oven to 400 degrees. Brush canola oil over the bottom of a nonstick
    jellyroll pan. Using a large, sharp, non-serrated knife, cut the potato into very thin
    slices (about 1/16 inch thick). Immediately lay the potato slices flat onto the
    prepared pan (they should completely cover the bottom of the pan). Spray the tops with
    canola cooking spray and sprinkle with the seasoned salt. Bake for about 22-25
    minutes, watching carefully. Remove the chips that have browned and crisped and
    continue to cook the remaining chips until they become nice and crisp, too — about 5
    minutes more.

    Yield: 3 servings

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