Homemade Chips, Lo Cal
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
russet potatoes
unpeeled |
*
|
| 2 | tablespoons |
salad dressing, italian, low-fat
or fat free |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
russet potatoes
unpeeled |
*
|
| 3E+1 | ml |
salad dressing, italian, low-fat
or fat free |
Directions
Preheat oven to 500 degrees F.
Lightly spray cookie sheet with vegetable cooking spray.
Slice unpeeled baking potato into very thin slices.
In bowl, toss potato slices with dressing until evenly coated.
Arrange potatoes in single layer on cookie sheet.
Bake about 20 min. or until lightly browned on both sides, turning once after 10 min.
