Saratoga chips

Yield: 60 chips

Measure Ingredient
2 larges Unpeeled baking potatoes
\N \N (about 1 1/4 pounds)
1 tablespoon Vegetable oil
1 teaspoon Chili powder
1 teaspoon Cumin
¼ teaspoon Ground red pepper
¼ teaspoon Salt
⅛ teaspoon Pepper
\N \N Vegetable cooking spray

Cut potatoes in half crosswise. Position a thin slicing disc in food processor. Place 1 potato half, cut side down, in food chute; slice, applying medium pressure with food pusher. Remove potato slices from the processor. Pat slices dry with a paper towel. Repeat procedure with remaining potato halves.

Combine oil and next 5 ingredients in a large zip-top heavy duty plas- tic bag. Place potato slices in bad, seal and shake well to coat.

Place potato slices in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 12 minutes or until potatoes are crisp. Turn potatoes and bake an additional 10 minutes, or until crisp.

Calories per serving (15 chips): 128 (27% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

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