| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Misc |
60 |
Chips |
INGREDIENTS
| 2 |
lg |
Unpeeled baking potatoes |
|
|
(about 1 1/4 pounds) |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Cumin |
| 1/4 |
ts |
Ground red pepper |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
|
|
Vegetable cooking spray |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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