Yield: 5 servings
|1 tablespoon||Vegetable oil;|
Preheat oven to 450 F degree. Peel potatoes and cut into slices 4 inches long and ¼ inch wide; place in a bowl of iced water to crisp. Just before cooking, turn onto paper towel and pat dry. Spread pieces in one layer of a shallow baking pan. Sprinkle with the vegetables oil. Shake pan to spread oil evenly over potatoes. Bake 30-40 minutes, turning frequently, until gold brown. Empty potatoes onto paper towels. Sprinkle with salt and paprika. Food Exchange per serving: 1 STARCH EXHANGE + ½ FAT EXCHANGE; CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93; LOW-SODIUM DIETS: Omit salt. Use a seasoned salt substitute, if allowed by your doctor.
Source: The Art of Cooking for the Diabetic by Mary Abbortt Hess,R.D.,M.S. Brought to you and your via Nancy O'brion and her Meal Master